My baby sister is smart and funny. She is kind and loving and I couldn’t ask for a more wonderful sister. She also LOVES pink. So for her birthday cake last week, I had no choice but to make a pink cake. I have actually made her many pink cakes, so I had to find some way to switch it up. Enter ombre. What a fun and relatively simple way to switch up plain pink. And it’s everywhere right now.
Many people have the various colors on the inside of the cake, which is really cool if you sis didn’t insist that her cake had to be funfetti 🙂 So to the outside I went.
- 4 sticks unsalted butter at room temperature (room temperature being about 70 degrees Fahrenheit)
- 2 pounds powdered sugar (about 8 cups)
- 1 teaspoon vanilla
- pinch (very small pinch) of kosher salt
- 6-10 tablespoons water or milk, depending on how thick you like your icing
Beat butter on high speed until smooth. Add in vanilla and salt and beat to combine. Slowly add in powdered sugar. Beat on low speed until combined. Add water 1 tablespoon at a time until desired consistency is reached.
- Make your favorite buttercream. I used the above regular ole’ American buttercream. The above cake is a 6″ 3 layer cake and I needed 1 full recipe of the American buttercream.
- Tint buttercream 4 shades of the same color. Word to the wise, start with the lightest color (light pink, 1 drop of food coloring) and remove a portion from the bowl into a separate bowl, then continue to deepen the color. This way you can use your mixer to beat in the color for a consistent color all over
- Fill 4 piping bags with the 4 shades of buttercream, reserving some of the lightest shade for the top of the cake.
- Cut the tips off of the piping bags
- Frost the top of the cake with lightest shade of buttercream
- Pipe thick bands of icing around the cake, starting with the lightest shade on top
- Use offset spatula or pastry cutter to smooth the icing. Having a turntable helps immensely. You may have to smooth icing a couple of times.