Pretty in pink!
This beauty is a sweet little number. Rosewater Red Velvet, swirled in that irresistible ombré. The sugar cookies are a classic you can’t help but love (who doesn’t love sugar and cookies? Win/win), but that’s for another post!
The red velvet and rosewater combination is one I’ve come back to for years, and I fall in love with all over again every time. And despite how it make look, this isn’t a dainty little cake either… I actually flipped it right over onto the counter at one point! Don’t judge me too much: a little cardboard round placed on a not all too sturdy cake stand, and a perfectionist baker who just can’t leave things well enough alone made for a bit of dangerous situation. But I picked the upside down cake off the (thankfully clean!) counter, plopped it back on the stand, and we were back in business :). It has to happen to everyone once, right?
With an ombré icing this cake is right on trend. A very forgiving technique, ombré-ing your cake is easy and great for beginners or in the windows of high-end bakeries.
There are many tutorials online online now a’days. And if you haven’t yet tried this technique, please let me convince you too! Not only is is easy and dreamy, but is great for decorating a cake when you don’t know quite how to design one, or to bring the colour palate for your party together.
An easy cake technique that’s great for any occasion! Grab your favourite two layer or more cake and icing recipe and give this a try!
What You’ll Need:
- Three bowls of different coloured icing
- Offset spatula
- Tall cup with warm water
- Paper towel
- Cake turntable, or a cake stand
- First, you’ll need to tort and crumb coat your cake.
- As you ombré you will be working from the bottom of the cake up. If you want to you can score off three equal section around your cake so you know about how much of each colour to put on.
- Start off with you darkest colour on the bottom most layer of the cake. Spread a generous amount around the bottom third of your cake. You want to make sure you’re putting a good amount of icing on as you’ll be taking off quite a bit as you smooth the icing. This does not have to look pretty or be anywhere near perfect! You’re just getting the icing on, the perfecting will come later.
- Repeat with the next colour, spreading on the icing in the middle section, then the last colour. You want the different icing colours to be touching.
- Lastly, place a big dollop of the third (lightest) colour on top.
- Now you’ll begin the perfecting process. Using your offset spatula, cover and smooth out the top of the cake. To get a clean finish or if you start seeing air pockets, dip your offset spatula in the warm water then wipe away the water with a paper towel. Make sure you spread the icing enough over the edge so you have a small lip.
- Next, you are going to hold your offset spatula vertically/perpendicularly to the cake stand. You want to angle your spatula slightly as you move your turntable/cake stand. Make sure to dip your spatula in water and wipe it down to get a smooth finish.
- Wipe off any excess icing as you go, and watch as the icing blends beautifully.
- And voila, you have your own beautiful ombré cake!
I hope for you next party you decide to try this out! It’s such a showstopper! Please let me know how it goes in the comments! I’d love to hear about your own ombré masterpiece.
As always happy baking everyone,