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Make the Cream Frosting

  • White Shortening 1000.0 g
  • Sugar 250.0 g
  • Sweetened Condensed Milk 100.0 g
  • Vanilla extract / essence 3.0 ml

Make the Dough

  • Buttery Margarine 140.0 g
  • Flour 170.0 g
  • Maizena 20.0 g
  • Liquid Milk 150.0 g
  • Yolk 12.0 pc
  • Eggs 2.0 pc
  • Sugar 180.0 g
  • Egg white (Meringue methode, mix with sugar and salt) 10.0 pc
  1. Make the Cream Frosting

    • Whisk white shortening, put sugar slowly, put condensed milk and extract vanilla stir well.
    • Put into 6 parts and colouring with the most to a fade.
  2. Make the Dough

    • Melt margarine, turn off the heat, add flour, stir well, add liquid milk, stir well, add egg yolk (12pcs of egg yolk, 2pcs of whole egg).
    • Put the meringue slowly into the mixture above, add yellow dough in the meringue and stir well.
    • Make 180gr of the mixture into 6 part, give colorant with level of color from intens to fade (any color).
  3. Making Ombre Cake

    • Put the dough into 18cm of round baking pan with 6 part, bake until cook.
    • Arrange from the intense layer cake is under and the fade layer is above, spreading with the customised color of frosting cream for each layer (intense to fade).
    • Spread thinly the cake, and decorated with rose shape customised color of cream, any decorate for above as a taste.