Ombre Cakes

Petal Technique – Ombre!

One of my girlfriends is having her second baby…. a boy! I volunteered to make her baby cake and decided on everything blue.. Ombre style! I’ve put together this little tutorial for you all so you can also learn how to make these fabulously simple, but effective cakes! My main issue with the petal technique… I found my lines were not very straight. Even though I thought I was following the correct line, I had some “waves” happening. With more practice, I’m sure it would be easier to make each dot the correct size and length, etc.


What you will need:
Teaspoon or spatula
Piping bag
Round piping tip

Cake Ingredients:
Depending on the number of layers you want to create, double this batch.
Melted butter, to grease
450g (3 cups) self-raising flour
150g (1 cup) plain flour
440g (2 cups) caster sugar
300g butter, cubed, at room temperature
310ml (1 1/4 cups) milk
6 eggs, at room temperature
3 tsp vanilla essence
Desired food colouring

Crisco Butter Cream Frosting
Makes around 3 cups
1/2 cup solid vegetable shortening
additional 1/2 cup butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted icing mixture
2 tablespoons milk
Desired food colouring


Classic American Butter Cream Frosting
Makes around 2.5cups
1 cup unsalted butter, softened (but not melted!) Ideal texture should be like ice cream.
3-4 cups icing mixture, SIFTED
¼ teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy cream
Desired food colouring

Method (Cake):

  1. Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease. Line base and sides with non-stick baking paper.
  2. Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated.
  3. Divide mixture in two (or if batch doubled, in four). Add desired food colouring to each batch until desired colour reached. Spoon the mixture into the prepared pan(s) and smooth the surface with the back of a spoon.
  4. Bake in preheated oven for approximately 55 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.


Method (Frosting):

In large bowl, cream shortening (or if using American frosting all butter) and butter with electric mixer. Add vanilla. Gradually add icing mixture, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all icing mixture has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For stiff consistency, add more icing mixture until desired consistency achieved.

Divide frosting into even batches (depending on number of colours you want to do). Add food colouring to each batch until desired colour achieved. Add more icing mixture if frosting becomes too thin!

Put a light coat of butter cream over the cake. This is your crumb layer and will give you a smooth, even surface to start decorating on.


Here’s a cute tutorial I found on Cake Central by ‘The Hungry Housewife’. I’ve also included her youtube video which clearly shows each step!

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Here’s my first attempt!! Hope you all enjoy this. X

Happy Baking




Cake Decorating Basics #12

2 Cupcake Frosting Techniques using Wilton Tip 104

This is such a gorgeous flower technique. Everyone should learn this! You could also sprinkle some edible glitter/shimmer over the top once the flower is finished!


What do you think of these technique? Any other suggestions?

Cake Decorating Basics #10

Cupcake Frosting Technique using Wilton Tip #67

This is such a cute frosting technique! The tip is actually a leaf decorating tip, so I would never have thought to use it in this fashion. It’s so simple, yet so effective! Thank you ‘strawberrychicblog’ for sharing this!


What do you think of this technique? Any other suggestions?

Cake Decorating Basics #9

Cupcake Frosting Techniques

These YouTube video’s by ‘CupcakeCentralAU’ show you several techniques on how to decorate cupcakes with butter cream frosting. These are fantastic techniques if you’re a beginner or just want new ideas. Enjoy! x

The first video demonstrates the Wilton 1M Open Star and Petal Tip 127.


The second video demonstrates the Wilton 11 plain round tip, a french tip and a plain star tip. These come in different sizes as per the picture below.


What do you think of these technique? Any other suggestions?

Cake Decorating Basics #3

Piping Techniques using a Wilton 21 Tip

This YouTube video by ‘LeCordon Bleu’ demonstrates how to create rope, shells, e-motions using a tip similar to Wiltons 21 tip. This shell technique is what I have used to decorate the boarder of my cakes: Elmo, Dinosaur, Pirate, Blue’s Clues and Care Bear.


Cake Decorating Basics #2

How to use a piping bag

We all want to make beautilful cupcake and cake creations, but we need to get back to basics and learn how to use the tools were working with. I’ve found some excellent YouTube tutorials by ‘Exquisitely Abby’ that teaches you the basics!
I hope these help you!

Rose Swirl Cake

I made this Chocolate Rose Swirl cake for a friend: It was her sister’s 50th birthday. This cake is very simple to make and decorate. I love how the rose swirls create such a beautiful cover. I added the pink flowers to break it up and give it a touch of colour.
I’ve put together a quick HOW TO so you can recreate this look.
Hopefully you enjoy creating this as much as I did.


What you need:
Cake recipe of your choice – I used Devil’s Food Cake
Chocolate butter cream frosting
Tylose powder

Wilton 1M tip
5 Petal cutter
Embossing/Texture/Impression mat
Piping bag
Rolling pin
Cake board
Drinking glass
Aluminium foil

How to create rose swirls:


I’ve included a YouTube tutorial by Lori’s Bakery that helped me with this rose swirl technique. Hopefully it will help you to!

To make the flowers:


I used fondant and added tylose powder. Roll the fondant out to 2mm thickness. Use an embossing mat at this point.I don’t actually own a proper embossing mat, they can be quite expensive. I do however own a heart shaped cookie cutter set that came with some embossing mats. I used the second mat pictured and used my fingers to apply enough pressure to transfer the pattern on to the fondant. To get a continuous pattern going, when you get close to the edge of the heart, stop and reposition the mat where you left off and reapply pressure. I think this is a great way to hone skills – you don’t need to own every piece of cake decorating supplies in order to achieve the look you are after.  Remember to lightly cover your embossing mat with cornstarch to prevent the fondant from sticking. Once you have embossed your fondant, use the petal cutter.


I used a 5 Petal Plunger Cutter. I find these so easy to use. You can use a conventional cutter also, just be sure to gently apply pressure to the fondant when removing it from the cutter. Too much pressure you can indent or mis-shape the fondant.

                      blossom-plunger-cutter_2_lg copy cutter

 To give the flower some shape, cover a glass with aluminium foil and create a shallow dip. Place the flower in this dip and it will dry to that shape. Again… cost saving! Allow to dry overnight.


Use some left over butter cream frosting to apply the flowers to the cake.


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