om·bré adjective \ˈäm-ˌbrā\ : having colors or tones that shade into each other —used especially of fabrics in which the color is graduated from light to dark
The ombré trend is popping up everywhere; from hair colour to clothing to cupcakes and cakes, it’s really hard to miss these days. Once again, the idea for this cake was inspired by the many pictures lurking around pinterest. It looked easy enough to execute, so I made a blue ombré rosette cake for my Mom’s birthday. After baking a carrot cake and making a batch of vanilla buttercream, this was all I used:
- AmeriColor teal soft gel paste
- 1 piping bag
- Wilton tip no. 21
Note: any rosette tip will work, depending on how big you want them to be. The majority of the cakes circulating the web right now look like they have been done with a 1M tip, but I wanted to contribute something a bit different, which is also why I went with teal).
After spreading a thin layer of icing on the stacked cakes, I started piping rosettes around the bottom in white. Then I returned all of the icing to the mixer bowl (yes, seriously), and mixed in some teal. I repeated this process until I had covered the entire cake, each row getting progressively darker than the last. Now I know what you are thinking: it sounds really stupid to use the same icing bag every time and keep returning the icing to the mixer, etc. The truth is, it likely isn’t the best way to do this, but I just didn’t feel like wasting a bunch of icing bags and cleaning up 5 extra bowls after.
So that’s pretty much it! There’s another quick and easy fondant-free cake to add to your repertoire!