Matchstick Pom-Pom Garland & Pink Ombre Cake

/ Wednesday, January 18, 2012



I caught a serious case of craft envy this weekend.


So I embarked on a miniature cake garland project.  


Turns out matchsticks are the perfect size for mini-posts—they're just right for a tiny ombre cake! 
Scroll down for the instructions...


POM POM GARLAND & PINK OMBRE CAKE
SERVES: 2


FOR THE GARLAND 

  • Needle 
  • White or clear thread
  • 2 matchsticks 
  • Mini pom-poms, assorted colors  
FOR THE CAKE

  • Unsalted butter, softened, for the ramekins 
  • All-purpose flour, for the ramekins
  • Vanilla cake batter, your choice! 
  • Pink gel paste food coloring
FOR THE ICING 
  • 3 large egg whites 
  • 1/2 teaspoon cream of tartar 
  • 1 1/2 cups sugar 
  • 2/3 cup water
  • Pinch of salt 
  • 1 1/2 teaspoons vanilla extract 

1. Make the garland: Thread the needle with about 4 inches thread; tie the end in a knot, then tie around the base of 1 matchstick. Thread mini pom-poms onto the string; cut the end and tie around the base of the remaining matchstick. Set aside. 
2. Make the cake: Butter and flour 3 ramekins. Divide the cake batter among 3 bowls. Use pink gel paste to dye the batter 3 different shades of pink, then divide among the ramekins and bake at 350˚ until a toothpick comes out clean, 10 to 15 minutes. Let cool in the ramekins 3 minutes, then transfer to a rack to cool completely. 
3. Meanwhile, make the icing: Beat the egg whites in a mixer fitted with the paddle attachment until frothy and thick. Simmer the cream of tartar, sugar, water and salt in a small saucepan, stirring, until the sugar dissolved. With the mixer on medium speed, slowly beat in the hot sugar syrup in a steady stream. Increase the mixer speed to medium-high and beat until firm peaks form, about 7 minutes. Beat in the vanilla. 
4. Trim the tops of the cakes. Layer the cakes with icing (slice each cake in half to make smaller layers, if you'd like!), then coat the assembled cake with icing and top with the garland. 

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