![]() ![]() Because the cake was so short the ending tapers weren’t as delicate as they could have been.īut at least I knew if it wasn’t delicate, it would have been tasty in the end.Īgain – repeat with a lighter color for the subsequent rows! With your bag at a 90 degree angle, one quick swirl around your starting point will create a mock-blooming rosette. With a disposable bag and a tip 1M in hand I went to work make the rose. Just like when coloring the batter, the frosting was divvied up and colored to match. Now for the funnest part – the decorating of the roses. So once the top was frosted and smoothed, it was time to complete the sides and smooth them out as well. The 16″ bag and #789 tip used, allow you to pipe your frosting on in an even layer and all that’s left to do next is smooth it out. To cut down on my frosting time, I utilized my ridiculous massive frosting bag and tip to make short work of the process of spreading this White Chocolate Frosting from Kirsten, our hero and leader. Then lather, rinse and repeat until you’re at your final layer. In between each layer lemon curd was poured and smoothed. ![]() To fill between the layers – pipe a small barrier around the outer edge of each layer so that your filling doesn’t go squishing out the sides. The final and top layer was left with its slight natural dome to makes sure the decorations on top had a little extra volume on them. And aesthetics do mean something in the grand scheme of things. To put the whole kit and kaboodle together, three of the four layers were leveled so that there was no odd drooping. So if it’s not the perfect shade when you mix it – walk away and let it meld. Remember when decorating that the colors will intensify after a couple of hours. I used the cooled cakes from my rose ombre cake as a color chart to make sure the frosting and cakes didn’t differ to much. The same process was used when making the frosting. For the pink, I wanted to keep with a dusty pastel color using the Rose Petal Pink from Wilton. The batter was divided into four bowls and each dyed in a progressively darker color. Using a 9″ pan left me with shorter layers, where an 8″ would have been ideal. To begin, I doubled the recipe to make 4 layers of the whole cake. They’re consistently tasty and always a win. ![]() There’s no shame in it – there’s a reason box cakes have managed to stand the test of time. Or feel the freedom to use a boxed white mix. With a perfectly tender crumb and a moist, yet not too moist texture, it was a carb-o-holics dream. If you’re feeling bold – here is a white cake recipe that I used. Today is our leader’s birthday! And with four boys and a bacon slayer of husband we wanted to make sure she was appropriated garnished in pink for this tribute.ĭespite the multitude of pinks in the cake and the frosting – composing this rose ombre cake delight is not nearly as daunting as you imagine. To cap our Cake Week – the rest of us girls wanted to pay homage to our fearless leader, Kirsten of Comfortably Domestic. And after hours on Pinterest with the same cake coming up time and time again, it became my duty to recreate the Rose Ombre Cake from Glorious Treats. And as the resident cake decorator of our group, I was nominated to create a layer cake. Instead of an number resulting on the screen, it would just quiver and scream, “Enough already!!”.įor my contribution to cake week – the lovely women and I had a time picking out who would make what. There seems to be no need to actually consume sugar to result in a sugar high so lofty that would make even the most capable of diabetic meters shudder with fear. I am a firm believer in the transferability of sugar through the computer screen and this rose ombre cake is the perfect vessel. Learn how to make a Rose Ombre Cake that is super impressive, and deceptively EASY! A perfect addition to any celebration! ![]()
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