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In this cake decorating tutorial I show how to create gorgeous ombre frosting that blends gradually from light to dark down the sides of the cake. For my online cake decorating school click here: https://www.britishgirlbakes.com/online-courses
To read a written version of this tutorial (with photos!) click here: http://www.britishgirlbakes.com/easy-ombre-frosting/
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I'm going to show you how to make gorgeous ombre frosting that blends from light to dark
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gradually instead of in distinct bands or stripes of colour around the cake. Start with two bowls
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of frosting, one with twice as much as the other bowl. I'm using my 4 Minute Buttercream but this
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will work with whipped cream or meringue buttercream too. Tint the big bowl of frosting with
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the lighter colour and the small bowl with the darker colour, using gel colours for the most
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vibrant shades. Place your cake on a non-slip mat on a turntable after the crumb coat has set
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Scoop up some of the lighter frosting with an offset spatula and spread it onto the top of
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the cake, spreading it over the edges of the cake to avoid air pockets there later on
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Smooth the frosting on the top of the cake by holding your offset spatula at a 45 degree angle
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and spinning the cake and then move on to the sides of the cake, only spreading the lightest
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colour around the very top of the sides of the cake and letting it stick up above the top edge
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of the cake, which will allow you to create a very flat top on your cake instead of a domed top
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Now scoop up a bit of the darker colour and add it to the lighter colour, stirring it together to
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create a shade a little bit darker than the original colour that was in this bowl. Leave
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some of the lightest colour on the side of the bowl to use for touch-ups later. Spread the new
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colour just below the first colour on the cake, spreading it on as thickly as the previous colour
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It's fine if you spread it over the previous colour, it's all going to blend together in a minute
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Add more of the darkest colour to the bowl to make a darker shade of the lighter colour
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leaving a bit of the previous colour on the side of the bowl to use later, and mix the new colour
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together and then spread this onto the cake immediately below the previous colour. The wider
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the band of colour you spread on, the fewer shades you'll fit onto your cake so for an ombre with more
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shades within the gradient, spread very narrow bands of colour onto the cake and then you'll be
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able to fit in more shades. After spreading each shade onto the cake, add more of the darkest colour
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to the bowl, mix it together, leaving a bit of the previous colour saved on the side of the bowl for
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later and spread the new colour onto the cake. If you're enjoying this tutorial please click the
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thumbs up button to like it and subscribe to my channel for a new cake decorating tutorial every
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week! When you get to the bottom of the cake, use just the darkest colour to spread on the final
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band of colour. Make sure you spread it all the way down to the cake board so the crumb coat is
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completely covered up and you won't have any gaps at the bottom of your cake. Now use a frosting
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smoother and scrape around the cake once, resting the frosting smoother down on the cake board to
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line it up to create straight sides on the cake. Remember the small amounts of each shade of
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frosting you saved on the side of the bowl? Here's where they come in. Scoop them up to spread onto
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the cake to fill in any indents in the frosting. You can use the darker shades to fill in indents
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lower down on the cake and the lighter shades to fill in indents at the top or vary it. So here I'm
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using darker shades at the top to make the blending more gradual. It's fun to play around
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with the different shades as you do touch-ups and once the sides are as blended and as smooth as you
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want them to be, move on to the top of the cake by scraping the overhanging frosting towards the
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middle of the cake with your offset spatula and then swiping the spatula off the cake to take the
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excess frosting off with it. Scrape that frosting into your bowl and wipe the spatula clean and
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repeat around the top edge to leave sharp edges and a flat top surface of the cake. When the top
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is finished, check the top edge for indents and if you have any, spread more frosting onto those
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choosing from the shades you have in your bowl and scrape around the cake again with your frosting
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smoother. Tidy up the top edge of the cake again and if you want to use up the leftover shades of
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frosting you have in your bowl, add a border on top of the cake by mixing the colours together
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and spooning them into a piping bag. For this cake I'm using a 1M star tip and I'm piping a rope border
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For more ideas check out my tutorial on 5 borders you can pipe with a 1M tip and the link is in
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the top of the screen and in the video description. For monthly cake inspiration join my club for
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access to all of my online classes as well as interactive online demonstrations and Q&A sessions
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The link for my cake school is at the top of the screen and in the video description
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Thanks for watching
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