Hi cake decorators,
I have an order for an engagement cake.
The lady wants a round cake with a swirl rose design.
She wants the roses to be made out of white chocolate ganache and the color she wants is light pink and champagne.
She wants me to start with the light pink at the bottom and finish with the champagne color.
I am a bit stuck on how to do the transition.
I am using wilton ivory to make the champagne color (anyone who suggests otherwise is welsomed, happy to have suggestions!)
Do any of you please have an idea on how to have that transition from light pink to champagne?
Would be much appreciated!
I'd start with the two colors individually, then add a little of each together in different proportions until you're adding half and half. Here's a visual since I don't know if I'm describing it well enough:
[postimage id="3445" thumb="900"]
Thank you, it does make sense, even more with the drawings.
Thanks for taking the time! :-)