Dec 29, 2013

Pink Ombre Cake Icing

What you need:

  • Icing
  • Three bowls
  • Pink Food Colouring
  • Spreading Knife or Spatula
  • Spoon
  • Fork

Step by Step Instructions:

1. Make your buttercream icing, the one I used in this example was the Cream Cheese Buttercream Frosting recipe. Split into three bowls:

2. "Dirty ice" the first layer; expect crumbs to combine with icing in this step. This will be the base that will allow you to ice overtop without a crumb layer. 

3. Next add six drops of food colouring in one bowl, three drops in the next bowl, and one or no food colouring in the last, mix thoroughly:

4. Ice on one inch (or 50% of the height of the cake) with the darkest colour evenly:

5. Ice the next 50% with the lighter pink colour. I of course realized AFTER the fact that ombre cakes work better if you have taller cakes. I made do and added the pink over the edge. 

6. Add the lightest colour the the top surface. If I were to do this again however, I would cover the entire top surface with white as this does look much better instead:

7. To create a smooth gradation of colour (i.e. the ombre), use the edge of a spoon or spatula to blend the two colour edges together:

8. I then used a fork to create a unique pattern on the side (a wavy "ruffle" effect) and sprinkled the top with red sprinkles:

Pulling this off was a lot easier than expected and the result didn't look half as bad as I thought! I definitely will continue trying to make cakes and hopefully I'll improve with each time. 

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