Mini Ombré Cakes With Vanilla Frosting

makes 6

Made in 2 of our Foil Traybakes



  • 125g unsalted butter, softened, plus extra to grease
  • 440g caster sugar
  • 440g self-raising flour, sifted
  • ½ tsp salt
  • 3 tsp baking powder
  • 375ml iced water
  • 1 tsp vanilla extract
  • 4 egg whites, beaten until stiff
  • Pink food colouring, as required


  • 200g cream cheese
  • 3 tbsp icing sugar
  • A few drops vanilla extract

To decorate – 1 or 2 strawberries, sliced


  1. Preheat the oven to 170°C/325°F. Grease the foil traybakes.
  2. To make the sponges, beat the butter and sugar together until light and fluffy. Add in the dry ingredients, then add the iced water and extract a little at a time, beating well between each addition. Fold in the beaten egg whites.
  3. Divide the mixture evenly between 4 bowls. A little at a time, add food colouring to each bowl as required, until you have 4 shades of pink.
  4. Fill half a traybake with one colour mixture and, before it spreads, fill the other half with another colour. Using the second foil traybake, repeat with the other two colour mixes.
  5. Bake for approx. 15-20 minutes or until the sponge feels springy when pressed with a thumb. Leave in the traybakes to cool for 5 minutes then turn onto chopping boards and leave to cool completely.
  6. Mix together the frosting ingredients and spoon into a piping bag.
  7. Using a 5cm cutter, cut 6 circles from each colour sponge. Layer up the sponges from the darkest to the lightest, piping a little frosting between each layer. Finish each with a swirl of frosting and a slice of strawberry.

Tip : Use any leftover scraps of cake to make cake pops.