In thanks for including her Sticky Buns in my list of 10 Dishes That Make Breakfast Great published in FOOD magazine – it’s still available, go grab a copy! – Nicole sends me her Ube-Macapuno Ombre Cake.
It’s a looker, and I’m hot about ombre, from the nail art to the hair colors, and especially these ombre cakes.
Almost as tall as it is wide, this 5-inch cake presents a compelling argument for purple food, for what else is there of this hue? And so too, if you’re already partial to purple, what a pretty pleasure awaits you then.
The gradient layers of purple are that of an Italian meringue buttercream, what Nicole calls “…purple ube IMBC — the darker the shade of purple, the deeper [the] ube flavor it has.” Underneath the purple layers, the cake is crumb coated with a vanilla Italian meringue buttercream to mimic the macapuno flavor hidden deep in the cake’s heart.
Within is chiffon cake, more dense and slightly drier than the ones you expect in those of a caramel cake. They’re tinted purple by way of ube, two thick layers enshrining a subtle shade of emerald, the starkness of bright in between brooding hues. It is a slim layer of chiffon – pandan – intermingling with strings – macapuno – sweet, supporting flavors to the ube that dominates.
Nicole offers this passion of purple as a celebratory cake, and it also speaks of her penchant for the color. “Anything with ube has always been my favorite and although [it’s] an acquired taste or market, I think the look of the cake makes customers want to try it!” She states.
And because flowers make everything better, this cake is crowned with a stargazer sugar lily. In ombre purple, of course.
Ube-Macapuno Ombre Cake by Nicole Uy
Available at The Flour Girl kiosk at SM Mall of Asia
P500/ 5-inch cake
0917 543 6350
On FaceBook: theflourgirlbakery