Ombre Roses Cake. Roses, beautiful roses! I made this cake for my mums 60th birthday. This is relatively easy and not too complicated for the novice baker. It just takes a bit of time! Yes a bit of time haha!
Searching for a beautiful cake I came across an amazing ombre cake and was inspired.
This was quite a sweet cake with the white chocolate buttercream. The lemon curd helps to cut through the sweetness. Overall a yummy cake!
- Make the lemon curd.
- Bake the cakes and colour them as appropriate. I baked 4 x 8inch cakes to give a good height to the cake. I coloured them using ‘Wilton Creamy Peach’ gel colour. Remember less is more when colouring as they will darken.
- Make the buttercream. I made white chocolate buttercream as per the below link.
- Colour the buttercreams as appropriate and place in 4 separate piping bags with Wilton 1M piping tip.
I only had 2 piping tips so just coloured them all and placed 2 colours in the piping bags at a time.
- Start to assemble the cake by placing a dollop of buttercream underneath the bottom cake.
- Stack the cakes by piping a buttercream edge around the rims of each layer to contain the lemon curd in between.
- Crumb coat with a thin layer of icing around the entire cake. Place the cake in the fridge as required to stop the icing melting too much.
- When ready, start at the bottom of the cake and pipe roses up the cake and on the top.
- If there are any gaps pipe long swirls to cover them up.