figure it out BEFORE you color the buttercream.<\/strong><\/p>\nIf you are looking for a very dark blue to a very light blue, I suggest finding dark blue and mixing it with a little gray, to get that dark midnight blue that you are looking for. For the light blue, I would get a tiny amount of teal food coloring and mix it with a little bit of blue.<\/p>\n
It always depends on what shade of blue you are looking for, but I just added a little bit of dark blue food coloring and mixed it in until I found the shade I was looking for.<\/p>\n
\u200b<\/p>\n
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The next important tip about this cake is it makes a lot of batter and a lot of custard filling<\/strong>. I could have easily done three thinner layers of cake in 8-inch pans and not have had to cut quite as much.<\/p>\nI overfilled my two 8-inch pans because that is what the instructions told me to do, and they did not quite finish baking at the top in the middle. Thankfully, though, when I leveled out the cakes later to stack them, the bottom in the middle had cooked and we were good to go!<\/strong><\/p>\n\u200b<\/p>\n
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The same with the custard; I could have used it for one more layer, so you will want to literally lay it on thick for all three layers<\/strong> to give the cake a little more height for the ombre and use up all of the custard.<\/p>\nThis recipe is definitely delicious; however, I would recommend that you mix your dry ingredients before you ever start at the stove.<\/strong> That way, if you are a slow baker like me<\/strong>, you will not be running around to get the mixtures mixed together before you burn the chocolate<\/p>\n\u200b<\/p>\n
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Ok, really quick before we get to the recipe, the chopped chocolate for the custard was\u2026 an adventure.<\/strong> I got bars of chocolate and took a paring knife and cut it at an angle starting at the end, and that worked fairly well, but it was time-consuming.<\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/robynsfrenchnest.com\/wp-content\/uploads\/2022\/01\/IMG_0787_jpg-scaled.jpg” title_text=”IMG_0787_jpg” admin_label=”Chopped Chocolate PIc” _builder_version=”4.14.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Before the Recipe” _builder_version=”4.14.2″ _module_preset=”default” text_font_size=”16px” global_colors_info=”{}”]<\/p>\n
If you know of a better way to hop chocolate, please let me know!<\/strong>\u00a0 I would love to figure out a better way to do this.<\/p>\nIf you don\u2019t want to take that route, you could try taking chocolate chips of the same kind and placing them in an onion chopper or something similar and mash away! It is all going to melt anyway, but if it is in small, thin pieces, it will be a little different and take less time. It will also combine better in that condition.<\/strong><\/p>\n[\/et_pb_text][et_pb_text admin_label=”Egg Yolks” _builder_version=”4.14.2″ _module_preset=”default” text_font_size=”16px” global_colors_info=”{}”]<\/p>\n
Also, the egg yolks I have talked about in a preceding blog post, but I would take two bowls and crack the eggs over one bowl and remove the whites and put the yolks in the other bowl. This way, you don\u2019t accidentally get any egg whites with your yolks.<\/strong><\/p>\nNow on to the recipe…..<\/p>\n
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