Hello My lovelies Here I am one more time to share with you some nice techniques I try. I apologize if there is any body else who came up with this before, but honestly with so much going on in internet, it looks like no Idea is a unique idea. I have seen this ombre buttercream recreated on the cake as ruffles, dot- spoon dragging, etc but honestly, though is way beautiful look, I am to lazy for all those dots and ruffles. So I decided to simple make it smooth as I usually smooth my butter cream cakes, and it actually worked!!
Let's start :
I torte and fill a cake, this is a 6" cake. I always use upside down technique for any of my cakes, either if cover in butter cream or ganache.Chill the cake to avoid much crumb, For this cake you should cover the very top of the cake, place a piece of "Freezing Paper" , then smooth with fondant smoother, place a larger board on top of the paper and then flip the cake. What you see on this picture is actually a cake that is upside down. I apply some extra butter cream for the border, put enough so you don't drag much crumb. Then the next pink tone which is the lighter color, It does not need to be perfect, but I always try to at least keep the butter cream line as same size as possible.
Continue applying the rest of your colored butter cream, and ending on the darkest pink.
sing your turn table or lazy Susan and making sure you will keep as STEADY hand as possible, It is now the moment to get that beautiful butter cream all smooth and perfectly mixed together.
The trick is to make only one dragging a large spackling knife, or bakers knife or bench scraper (I use Wilton's) and always and I REPEAT ALWAYS keep a steady hand!!!
Always keeping the your wrist on the same position. Never move your hand, only turn the turn table
Remember I only have boys, so baby girls are my weakest point, I can't stop myself but going extra cute on any baby girl cake!!! LOL <3
Cakey Love, Joly
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