Pink Ombre Cake Tutorial

How do you make an ombre cake? It's actually very easy to make this pink ombre cake and you need no previous decorating skills. It looks impressive and is simple and easy. How do you do it? All you need is a significant quantity of butter cream icing, food colouring, a cake and a teaspoon.
It looks pretty and perfect for a shabby hightea or party, and I believe any girl would swoon over this. I've adapted it also to suit a little girl's birthday too, with fondant Peppa Pig and George jumping in muddy (chocolate) puddles. I do not have instructions on how to make a Peppa Pig cake on this page but it's very straight forward fondant modelling. You can really top this cake with anything, or simply leave the top plain. It's up to you. I hope you enjoy this delicious and exquisite looking cake as much as I did! 

Pink ombre cake with fondant flowers

Pink ombre cake turned Peppa Pig and George style

HOW TO MAKE A PINK OMBRE CAKE (Adapted from How to Cook That)

2 precooked cakes of the same size (mine are about 18cm across each)

1 1/2 cups butter, room temperature
7  1/2 cups  icing sugar
4+ tablespoons of milk
rose pink food colouring

 To make the buttercream, beat the butter with the icing sugar and the 4 tablespoons of milk until smooth and light, adding extra milk if desired to reach a thick and smooth consistency.

ASSEMBLY:

1. Take your two cakes and spread butter cream icing between them, then join them together. Set them on a serving plate which will enable you to work close to the bottom of the cake (plates with sides will not work as well. A flat or convex plate works best.) Smooth the sides of the cake with a thin crumb coat of butter cream icing to smooth any imperfections and inconsistencies. Take the remaining icing and colour with a little food dye. This will the the lightest coloured coat.

 2. Place a few heaped tablespoons of the icing in a piping bag fitted with a large round open nozzle. A zip lock bag with the corner cut is also a quick and easy option for a piping bag if you don't have one or the round nozzle. Starting at the very top edge of the cake, begin to pipe a row of 10c sized blops of icing, ensuring the side of each blop touches the side of the one next to it. Continue around the whole diameter. Using the back of a teaspoon, smooth each blop downwards. It may help if you dip the spoon into warm water between each smear to get a smoother finish.

 3. Add some more of the same food colouring to the remaining butter cream icing so that it is a few shades darker. Fill the piping bag with this darker shade and repeat the same process as previously, positioning the blops of icing along the bottom of the last row to cover any messy areas. When this row is completed, use the back of the teaspoon to smear the blops downwards as previously done.

4. Repeat this process with the next row, colouring the icing a few shades darker again. Finish the cake with the last and darkest row, which remains unsmeared and sits against the plate covering any messy edges.

5. Your pink ombre cake is complete! Finish it off with pretty fondant flowers or little fingurines like Peppa pig and George.