I was a busy baker this weekend...
My mom's birthday is May 12th, so we celebrated with a luncheon
and yesterday we had a family bbq in honor of Mother's Day.
This cake was inspired by the Gerbera Daisy I picked up at Trader Joe's for my mom. I used 5 different Americolors to come up with the different shades. I used Peach, Terracotta, Electric Pink, Super Red & Orange. I plan on making another ombré cake for a birthday at my office this week so I will take step by step photos to go along with my instructions below. It is a lot easier than you think, you really can't do it wrong. I work fast because my icing melts in the bag quickly from my hot hands.
To make your own Ombré cake you need :
8" - 4 layer cake
Fluffy Buttercream (1 batch)Wilton tip 104 (or 105,106,107 if you don't have 104)
1. Layer your cake with frosting in between each layer
2. Make your buttercream
3. Add the lightest dye to your entire batch of buttercream.
4. Crumb coat your cake and chill in the fridge
5. While your cake is chilling, mix your colors
1a. Lay syran down and put about 1 cup of the lightest color on the syran wrap. Wrap it like
a burrito and set aside (so one end is open).
2a. Now add a little more dye to the remaining buttercream. Repeat Step 1a.
3a. Repeat step 2a. until you have 4-5 colors and no more buttercream left.
6. Take your cake out of the fridge and put it on your turntable
7. Put the darkest color of icing in your decorating bag fitted with tip #104. Start at the base of the cake,
with fat end touching the cake and ruffle it all the way around a few times.
8. Remove the buttercream "pouch" from your decorating bag and put the next color in. Repeat this
step until you have used all the colors. I used the lightest color up to the center of the top of the cake
9. There you have it, your very own Ombré cake!
Beautiful Coral color
inside filled with chocolate..yum!
I hope all the Mother's out there had a wonderful Mother's Day!