Blue Ombre Cake Frosting

Slide a few pieces of waxed paper beneath the cake to help keep frosting off the cake stand.

Blue ombre cake frosting.

I first saw an ombre cake about three years ago in a magazine and ever since i have wanted to make a blue ombre cake. Freeze for another 30 minutes. Pipe pink frosting around the bottom half of the cake and blue frosting around the top half and over the top of the cake. Tint one portion with 25 drops blue food color and 3 drops red food color.

Frost the top of the cake layer then place the second cake layer on top of the first. This blue ombre cake is a chocolate layer cake filled with milk caramel chocolate buttercream and covered in a vanilla though very blue cream cheese icing. A cake s a cake though until you dress it up and this one had a pretty simple dressing up with some balls of rolled sugar icing maltezers and white chocolate drips. Using an offset spatula smooth the frosting in one direction around the cake to create and ombre effect.

Tint fourth portion with 1 drop blue. Refrigerate the cake for 30 minutes. Mix 1 8 teaspoon blue food color into the 2 cups frosting with whisk or fork. This technique involves gradual change in color of frosting fondant cake batter from dark to light.

I had no idea that these cakes would become such a hot cake decorating trend. Wrap the cake layers in plastic wrap freeze for about 30 minutes or until ready to use. Remove from freezer and place cake on a cake turntable. Beat cake mixes water oil and eggs whites with electric mixer on medium speed in large bowl 2 minutes.

Tint second with 12 drops blue. Spread a generous layer of buttercream between each layer of cake and apply a crumb coat of buttercream to the outside. Mix well with whisk or fork. Repeat with additional layers if necessary.

Step 2 divide batter evenly into 4 small bowls. Tint third with 5 drops blue. Measure 2 cups frosting into fourth bowl. Easy cake decorating tutorial to make blue ombre cake.

Thinly frost the top and sides of the cake with white frosting.