Pink Peony Layer Cake

Simple layer pink ombre cake, dressed up with a floral design. I used a large Wilton 104 tip for the petals, and silver dragees for extra embelishment.

The layers were made by making a sheet genoise almond cake. I then cut out the circles using (back then), a plate and tracing each circle. Any scraps can actually be jigsaw-puzzled together and held together with frosting, as long as it forms a perfect circle. I like to freeze the cake layers after slicing to stabilize it before assembly. It’ll thaw gently when you frost. Then fill each layer with buttercream with jam and other flavor variations. I used strawberry puree for this recipe to make strawberry buttercream. To maximize the flavor, each layer is also brushed on with extra jam + water, which will retain its moisture as well. Enjoy making and decorating this cake!


Pink Peony Layer Cake
Makes 1 5-layer 6 inch cake (baked in 9×13 sheet pan)
Pink Peony Layer Cake adapted from Bake King

Almond Genoise

150 g Eggs, Room temperature
115 g Caster Sugar
90 g Top Flour
25 g Ground Almonds
1 tsp Baking Powder
30 g Fresh Milk
50 g Vegetable Oil
50 g Egg, Room Temperature

Strawberry Swiss Meringue Buttercream

1x Swiss Meringue Buttercream (recipe)
Strawberry puree

To make Almond Genoise

Preheat oven to 170ºC. Line the bottoms of 8-inch pans baking parchment.

Whip eggs on medium speed until foamy. Add caster sugar gradually (or 1/3 at a time) and whip until “ribbon” stage, i.e. when you lift up the beaters, a thick ribbon falls back onto the mixture and does not disappear.

Sift the flour, ground almonds and double acting baking powder mixture over the surface of the egg mixture. Fold in gently using a large spatula. (Cut to the bottom of the bowl, lift up some batter up and fold it back onto the mixture.)

In a separate bowl, whisk the fresh milk, vegetable oil and egg until blended. Remove a few tbsp of the batter from step 3 and mix it into milk, oil & egg mixture to lighten it.

Fold the lightened mixture into the main bowl of batter gently, until just incorporated. Do not overmix.
Divide the batter equally into the two 6-inch pans. Bake on the centre rack for about 28 min for the two 6 inch pans (or 40 min for an 8 inch pan.). Note: If the cake is browning too quickly, tent the cake with a piece of aluminium foil halfway through the baking time.

At the end of the baking time, test the centre of the cake with a wooden skewer. It should come out clean. Allow the cake to cool in its pan for a few minutes, then unmould and cool upside down on a wire rack.

To make Strawberry Swiss Meringue Buttercream

Make 1 batch Swiss Meringue Buttercream. Add strawberry puree to taste for half of the portion. Keep half aside to frost and decorate the 5 layers

To assemble

Brush each cake layer with a strawberry jam + water syrup (this keeps the cake moist and retain flavor). Sandwich the layers with buttercream and do a crumb coat, then decorate the floral cake

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