This is how it's made Ombre Berry Cake

  1. Step 1

    Mix Stork with butter and sugar until light and fluffy.

  2. Step 2

    Beat in the eggs – one by one and add some vanilla.

  3. Step 3

    Fold in the flour and mix until smooth.

  4. Step 4

    Divide the cake mix between 2 x 20cm greased and lined cake tins and bake in preheated oven 170°C, 160°C fan, Gas mark 4 for 35-40 minutes. Once cooked, remove from the oven and allow to cool.

  5. Step 5

    Place one cake onto a serving platter and spread 2 tablespoons of the jam on top. Place second cake on top.

  6. Step 6

    Now, for the icing: mix the Stork with butter with icing sugar until fluffy. Add a teaspoon of jam for a little colour.

  7. Step 7

    Use a spatula to spread the icing on top of the cake. Spread more icing on the side of the cake in a downward motion, until you have covered ¼ of its height.

  8. Step 8

    Divide the rest of the icing into two bowls. Add jam into each of the bowls, but in two different proportions so that you get two shades of cream: a lighter and a darker one. Carry on decorating the pie, covering each ¼ of its height using a different shade.

  9. Step 9

    Gently smooth the top and sides with a spatula. Decorate the cake with blended berry jam and with fresh berries.

  • Temperature: 220°C/200°C Fan/Gas mark 7 oC
  • Baking time:
  • Serves: 16