The Making of a Pink Ombre Cake with Cherry Blossoms

 

 

 

 

 

 

 

 

This is a tutorial on how I made this Pink Ombre Cake with Cherry Blossoms. This is the first time I was making a cake with ombre details and I am glad it turned out great. To read more about this cake and see other views of it, click here.

 

 

 

 

 

 

THE PROCESS

(1) The first thing you need to do is make the cherry blossoms. These need to be made at least 5 days in advance. I have a tutorial here on how to make these flowers.

 

 

 

 

 

 

(2) Frost your cakes and drape both layers in white fondant. The top layer is 7 inches while the bottom layer is 9 inches. Cover the cake board with white fondant. I have a tutorial here on how to cover cake boards. Spread some melted white chocolate on the cake board and place the bottom layer on it.

 

 

 

 

 

 

(3) Divide the leftover white fondant into 5 and color them with various shades of pink. A useful tip is to start with a light shade. Color all the fondant with a light shade of pink, take out a portion, add more pink to the rest of the fondant, take out another portion and continue that way until you have all 5 shades of pink.

 

 

 

 

 

 

NOTE: You need to think ahead when coloring your fondant. You will need more of some shades of pink. Thus, your fondant need has to be divided according to your needs. You will notice from the picture below that the colored fondant are not all the same size.

 

 

 

 

 

 

(4) Decide how you want the ombre design to flow from top to bottom: dark to light or light to dark. I chose to go with dark to light from top to bottom. The ombre effect will be achieved with strips of fondant about an inch thick. Each shade of color will have 1 to 2 strips of fondant each. Roll out the lightest shade of pink and cut it into a 1 inch strip. Starting at the base of the bottom tier, stick the lightest shade of pink around the tier using some water as glue.

 

 

 

 

 

 

(5) Next, stick 2 strips of the next shade of pink to the cake.

 

 

 

 

 

 

(6) Next, place the next shade of pink on the cake. This shade is also going to be used on top of the bottom tier and on the base of the top tier. To cover the top of the bottom tier, roll out the fondant and cut out a circle the same size as the bottom tier. Stick this to the top of the cake. Tip: You can use the base of the cake pan to get the exact size of the circle.

 

 

 

 

 

 

(7) Next, place dowels in the bottom tier, brush the top with some melted chocolate the stack the top tier on top of the bottom tier. I have a comprehensive tutorial here on how to stack cakes.

 

 

 

 

 

 

 

 

(8) Next, cover the base of the top tier with the same shade of pink used for the top of the bottom tier.

 

 

 

 

 

 

 

 

(9) Next, apply 2 strips of a darker shade of pink on the top tier.

 

 

 

 

 

 

 

 

(10) Next, finish the cake by applying the last strip of pink on the top tier and covering the top of the cake with the same shade of pink.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(11) Next, brush the cake with some vodka to remove any leftover icing sugar and make the cake glossy. Make sweeping strokes from top to bottom in order to blend the various color shades a bit. Do not over do it though as you do not want the colors to bleed.

 

 

 

 

 

 

 

 

(12) Arrange your flowers into clusters and place on the cake. My notes on how to make Cherry Blossoms show you how to do this. Do not forget to cover the sides of the cake board with a white ribbon. That’s all these is to it. Happy baking!