Need an easy but staggeringly beautiful way to decorate a bake? Then look no further than the ombré cake
They’re sophisticated, beautiful and classy. And yes, we're still talking about something you can make in your very own kitchen – it's the ombré cake.
Ombré cakes are the colour-coordinated peacock of the cake world. They have a gradual tonal icing or interior sponge layers which fade from light to dark. And they're actually not that hard to make either. Choose your favourite colour, grab a palette knife (or failing that, an ordinary knife will do) and unleash your inner artist.
So how exactly do I ice an ombré cake?
- Ice your cake with a base layer of vanilla buttercream
- Make up three or four bowls of buttercream to different colour gradients (just add progressively more food colouring to each bowl)
- Pipe a line of each colour around your cake (you can just spread it on with a knife if you like a more rustic look). Start with the darkest colour at the bottom, and pipe progressively lighter colours up the cake.
- Finally, smooth the icing up the cake with a knife and use a spatula to remove the excess.
And to make an ombré sponge ...?
This is just as simple but involves a bit more washing up!
- Make a vanilla cake batter then separate into three or four bowls
- Mix in food colouring to different degrees (or fruit pulp such as mango or raspberry if you want to go natural) so you have three of four different coloured sponge mixes
- Transfer to greased and lined cake tins. Bake according to your recipe and you're done. Couldn't be easier!
Not convinced? Here are some pretty pictures which might just change your mind ...
You'll feel calmer just looking at it.
Go floral and get the ombré look with textured roses instead
How very impressionist of you.
It's green! Does that make it more healthy?
Add a hint of natural sweetener.
Because the ombré -effect isn't only for sponge cakes you know.
The fruity touch adds even more deliciousness.
Make cake sponges in your normal cake tins and cut out smaller circles with a cookie cutter.
Or create the same ombré effect with poached strips of rhubarb
This cake has nothing to hide.
Coloured with raspberry pulp, which adds flavour too.
Zesty, bright and delicious. Yes please.