Ombre Wedding Cake Tutorial by Autumn at Plumb & Rabbitts - LoveLuxe Blog

Ombre Wedding Cake Tutorial by Autumn at Plumb & Rabbitts

***To watch the chat I had earlier with Autumn talking us through this tutorial just click play on the video below***

 

 

Autumn: Ombre is big in cake land right now. Everywhere I look people are venturing away from the traditional wedding cake, which usually is ivory, cream or white as a base colour to graduated colours with their icing choices. I love this new fad and for the discerning cake lover I have put together a lovely easy tutorial to get started on.

 

Another cake trend at the moment is texture. Ruffles created with fondant icing or piped buttercream are big news so leading on from this tutorial, again with a ready buttercream covered cake, I will show you how to get stunning soft ruffles and pleats onto a cake also with an ombre! Of course everything I show, you can change the colours and play with once you have mastered it. Below the end of each tutorial you will find examples of cakes that are ombre or ruffle based or both, for inspiration.

 

For this tutorial you will need to check out my recipe for buttercream and guide to crumb coating and filling as a basis from my wedding cake tutorial – before you get ready to start, but for ease I have included the buttercream recipe and instructions below -

 

125gms (1/2 block) of unsalted butter
450gms sifted icing sugar – add more if you want! The milk will help keep
it soft.
1tsp vanilla extract
5 tbsp of fresh milk – for a smooth and soft consistency that spreads a bit
easier it’s the best thing. Add as you mix to make the mixing of the butter
and the icing sugar easier.
2tsp of sugar flair icing whitener (if you want it a bright white instead of a
yellow/ivory)

 

Ombre cake tutorial

 

Tools:

 

Large mixing Bowl
Hand mixer/mixer
Bench Scraper
Large spatula
Small spatula
Teaspoon
2 small glass/mug/bowl
Edible pearls 4mm
Sugar flair colour Ruby
Sugar flair superwhite
Vanilla flavouring
Cake turn table
Icing sugar
Unsalted butter

 

Ombre cake tutorial

 

Mix your buttercream and crumb coat your cake. Place in the fridge for about 1 hour until it is hard and well set.

 

Ombre cake tutorial

 

Now take about one 3rd of the remaining buttercream mixture and place in your small bowl/glass. Mix, using your small spatula, a 5 pence piece size blob of Sugar flair Ruby colour and mix till it is a complete uniform colour.

 

Ombre cake tutorial

 

Clean off your small spatula, keeping it clean after every time you use it to place some icing on the cake (you can scrape the left over bits onto your other glass/bowl) it will mean that you don’t get the left over icing dragging the ready placed icing off of where you placed it last. Keep your spatula in one place, up right and at a slight side angle from the cake and turn the cake table instead of your spatula. This will ensure you get a nice neat spread of icing.

 

Ombre cake tutorial

 

Ombre cake tutorial

 

Ombre cake tutorial

 

Continue in the same manor until you have one strip of dark icing all the way around the base of the cake.

 

Next mix about 1 table spoon of your white buttercream icing (I have separated mine into another glass from the main mix so the mix in the large bowl can be covered so it doesn’t dry out!) with the remaining icing after the last application to bring it up a shade and apply to the cake in the same way as above. Being careful not to mix the icing colours but to lay on top on the edge of the layer below.

 

I prefer to take half of every colour left after each application (strip of buttercream) and place in it a bowl isolated in case of mistakes or if I wish to go over layers afterwards. This also leaves room in your glass/bowl for your next spoon of white buttercream that you must add after every application/strip.

 

Ombre cake tutorial

 

Ombre cake tutorial

 

To make sure the ombre works don’t make each strip to big, I think its better if you have a 5 inch tall cake to keep the strips of each colour change to about 2 cm at most. But of course that is up to your ideas of what you want your final design to look like!

 

Ombre cake tutorial

 

Ombre cake tutorial

 

When you reach the top of the cake, using your large spatula, put a large blob of whatever colour you just finished with on top and smooth and spread it, keeping the spatula flat but with one edge slightly raised against the direction you are turning the cake table towards. This should help you create lovely spiral on top or help you smooth it completely flat.

 

Ombre cake tutorial

 

Ombre cake tutorial

 

Ombre cake tutorial

 

In my final pictures I haven’t added the pearls but have included a picture of a cake I did add pearls too. I think it look fabulous with a sprinkling of them in random places! I also love the idea and look of using your bench scraper to smooth of the cake and give it a seamless look like the cake below…

 

Ombre cake tutorial

Image by Gabriel Ryan for Sweet & Saucy Shop via Style Me Pretty

 

Ombre cake tutorial

 

Ombre cake tutorial

Image (left) Maggie Austin Cakes and (right) Janae Shields Photography

 

Thanks Autumn for such a great tutorial – these cakes are so gorgeous!

 

Check out Autumn’s Plumb & Rabbitts website here: http://www.plumbandrabbitts.co.uk/, her Pinterest boards: http://pinterest.com/autumn_rabbitts/ and Facebook page here.

Comments

  1. hi rosie that was a very lovely tutorial!
    is there any way you could tell me what kind of tool/frosting tip did you use on the ruffled purple ombre cake?

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  4. Thanks Rosie and Autumn. It definitely does look tricky, especially if you’re a bit clumsy like me! I’ve just Googled a cake lifter and definitely think that’ll do the job, I just hope I don’t drop the cake! With that in mind, the second suggestion of decorating it on the intended stand on top of a lazy susan is something to mull over. Thanks for your advice! x

  5. Hi! very good question! The cake can be lifted off with 2 clean spatulas slipped under the base on either side or if you are ok with purchasing one, an invaluable item for me – a cake lifter. If you slowly push the cake lifter/spatulas underneath and lift firmly and slowing up you can then place on a cake tray or a piece of baking parchment for placing in the fridge to keep it fresh till needed. You might smudge the bottom layer slightly but you can fix this if you save a small amount that colour for after you have finished.

    Or simply work directly on the very cake plate/tray/board you want it on and place that on top of a wide lazy-susan. Which will give you the ability to spin the cake as you work and then not have to move it afterwards!

    hope that helps!
    A :-)

  6. I would love to attempt this. This tutorial was helpful. :-) Not being a cake decorator myself, I wonder (and excuse me if I’m being dense) how do you get the cake off of the turn table and onto the stand you want to present it on, especially if you’re having more than one cake high?

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