Purple Ombre Sprinkles Cake

Savor the Crispy Delights of Long John Silver's Style Fish Fillets

Embark on a flavor voyage with this Long John Silver's style fish batter recipe, merging the golden crispiness of deep-fried fish with a delectable homemade touch.

Whether it's a laid-back family dinner or a lively weekend gathering, this dish transports the iconic taste of the popular fast-food chain right to your dining table.

Ideal for an enjoyable evening or a joyous event, this recipe encapsulates the essence of that beloved fish fry experience. Ready to elevate your mealtime with a splash of fun and flavor? Let's dive into this straightforward and utterly rewarding recipe.

Purple Ombre Sprinkles Cake: Flavorful Layers, Soft Crumb, Show-Stopping Style

This Long John Silver's style fish batter not only recreates the classic crispiness but also amps up the flavor with a perfect blend of spices. Not just a meal, this is a foray into the art of frying, made simple enough for any home cook to master.

Here’s how you can achieve that signature crunch and mouth-watering taste, complete with professional tips to ensure every fillet turns out wonderfully.

(Now, let’s bake your stunning Purple Ombre Sprinkles Cake with silky buttercream and a party of sprinkles. For an easy sweet side at brunch, you might love this cozy streusel coffee cake.)

Pro Tips for the Perfect Crispy Fish:

1. Consistent Oil Temperature: Maintain the oil at 375°F to ensure each fillet cooks evenly and achieves that coveted crispy texture.
2. Minimal Mixing: Combine your batter ingredients just until they're incorporated to avoid developing gluten, which can toughen the batter.
3. Fry in Batches: Keep your fillets from touching in the fryer to allow the oil to circulate fully, preventing soggy spots and sticking.
4. Effective Draining: After frying, let the fillets rest on a wire rack to drain excess oil without becoming moist on the bottom.
5. Immediate Serving: Dish out the fillets as soon as they're ready to preserve their crunch and heat, perfect alongside tartar sauce or a squeeze of lemon.

(Apply the same spirit to cake: steady oven temp, gentle mixing for a tender crumb, and a quick chill for tidy layers. If you enjoy layered classics, bookmark this dreamy million dollar cake for later.)

Long John Silver's Style Fish Batter Recipe:

• Preparation time: 10 minutes
• Cooking time: 15 minutes
• Servings: 4
• Equipment: Deep fryer or large deep skillet, wire rack, mixing bowl

With these crispy fish fillets, your kitchen will transform into a haven of deep-fried delights, echoing the tastes of Long John Silver's.

Ingredients:

• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon baking soda
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper (optional)
• 1 large egg, beaten
• 1 ½ cups chilled club soda
• Vegetable oil, for frying
• 4 fish fillets (like cod or haddock), patted dry

(For the Purple Ombre Sprinkles Cake—your focus recipe—gather these exact ingredients and you’ll build flawless layers with a velvety crumb.)

For the cake:
355g plain flour
1 tablespoon baking powder
½ teaspoon salt
225ml milk
2 teaspoon vanilla extract (1 teaspoon extract + 1 teaspoon vanilla bean paste also works)
400g caster sugar
225g unsalted butter, softened
4 medium eggs
Purple food colour (gel preferred; Wilton violet works beautifully)
Jam for filling (blackcurrant, grape, or strawberry), or double the icing

For the icing:
500g icing sugar, sifted (pulse in a processor for lump-free sugar)
275g salted butter (about 2.5 sticks), slightly softened
Extra table salt, to taste
Optional: sprinkles for bold, glittering sides

(If you’re planning a dessert table, contrast this cake’s purple ombre with bright, tangy bars like these amazing lemon brownies.)

Directions:

1. Prep the tins and oven with care.
   Preheat to 180°C (350°F). Grease your 18cm round tins; line bases with baking paper, then grease the paper and dust with flour. If you own only one tin, bake layers sequentially. With 20cm tins, split into 4 layers rather than 5 so each bakes evenly and stays plush. This mindful setup keeps layers level and prevents sticking.
2. Whisk the dry mix for lift and lightness.
   In a medium bowl, whisk 355g flour, 1 tablespoon baking powder, and ½ teaspoon salt. Set aside. In a jug, mix 225ml milk with the vanilla (extract and/or paste). This separation helps you alternate additions smoothly, which builds structure without overworking the batter.
3. Cream butter and sugar until airy and pale.
   Using an electric mixer on low, blend 225g softened butter with 400g caster sugar. Increase to high and beat 2 minutes until fluffy and light. Reduce to medium-low. Add the 4 eggs one at a time, beating well after each. Scrape the bowl as needed; even mixing ensures an even crumb—key for a tall, elegant Purple Ombre Sprinkles Cake.
4. Alternate dry and wet for a silky, stable batter.
   Begin and end with dry ingredients: add about a quarter of the dry, then a third of the milk mixture, repeating until incorporated. Mix just until smooth. Overmixing develops gluten and toughens cake; instead, aim for a satin texture. Gentle mixing also minimizes tunnels, so each slice looks bakery-perfect.
   (Craving a contrasting breakfast bake? This tender bundt cake breakfast is wonderfully simple.)
5. Divide, tint, and create the ombre gradient.
   Weigh the batter to divide evenly into 5 bowls (about 300g each, depending on yield). Leave one bowl white. Then, tint the remaining bowls with gel coloring in gradually deeper intensities—lavender, light purple, medium, and deep violet. Fold color in gently to keep the batter airy. The even step-up in shade gives you that smooth ombre reveal once sliced.
6. Bake layers to soft, springy perfection.
   Pour one bowl of batter into a prepared tin and bake 15–20 minutes, until the top springs back and a skewer comes out clean. Edges should be lightly golden, never dry. Cool 5 minutes in the tin, then turn out onto a wire rack. Repeat with remaining bowls. Patience matters here; properly cooled layers stack straighter and frost cleaner.
   (While layers cool, consider a simple side bake like this easy dutch oven no-knead bread for a sweet-meets-savory spread.)
7. Whip the salted buttercream so it’s plush yet stable.
   Bring butter just below room temperature—slightly cool to the touch. Beat on high until smooth and fluffy. With mixer on medium-low, rain in the sifted icing sugar gradually. Increase to high and whip until pale and cloudlike. Taste, then add a pinch or two of table salt to sharpen the sweetness. A balanced salted buttercream makes your Purple Ombre Sprinkles Cake taste refined, not cloying.
8. Level, fill, and crumb-coat for pro edges.
   If needed, trim dome tops to create flat, stackable discs. Place the deepest violet layer on a board. Spread a thin slick of jam—or a modest layer of buttercream—edge to edge. Repeat with each lighter layer, ending with the white top. Apply a thin “crumb coat” of icing over the entire cake, sealing loose crumbs. Chill 15 minutes to set. This step delivers clean lines and helps sprinkles adhere later.
9. Frost smoothly and add a cascade of sprinkles.
   Cover the cake with more icing. Use an offset spatula warmed briefly under hot water, wiping dry between passes, to polish the sides and top. Set the cake in a large container or tray to catch runaway sprinkles. Press sprinkles up the sides, letting a few drift higher for a playful confetti effect. The gleam of sugar against the gentle ombre reads festive yet elegant.
   (Love retro comfort desserts? Try this luscious no-bake chocolate eclair cake next.)
10. Serve at room temperature and store smartly.
    Let the cake sit until the buttercream softens slightly; flavors bloom as it warms. Slice with a long, sharp knife wiped clean between cuts for crisp ombre stripes. Store leftovers airtight in the fridge; bring to room temp before serving. The texture will relax, and the vanilla notes will shine.
    (For fruit-forward inspiration, peek at this tender peaches and cream cake too.)

Ready to Relish!

This dish offers a fabulous taste experience and brings the joy of a classic fish fry into the comfort of your home.

And now, your Purple Ombre Sprinkles Cake steals the spotlight—five graceful layers, a satin salted buttercream, and a galaxy of sprinkles. Because the layers are gently mixed, they stay tender. Because the crumb coat is chilled, your finish looks professional. Finally, because the buttercream is lightly salted, each slice tastes balanced, never heavy. Celebrate big moments or brighten an ordinary afternoon; either way, this show-stopper delivers beauty and bliss in every bite.

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