I just saw this cake that had been passed to me by a friend... I'm fraid i dont know where it originates from or would have credited it.... I will be happy to edit if its anyones from here :)

But are the cakes just buttercream roughly applied as it looks or is it a lot more tricky...and is the colour sprayed on?

My friend is looking for a cake and this has struck a cord with her..

You are correct on both.
 

Anyone done one like this? Is it trickier than it appears? I think it is beautiful but looks very simple.... I am sure however it took a huge amount of skill :)

A[IMG]http://cakecentral.com/content/type/61/id/2975744/width/200/height/400[/IMG]

Hi Annieuk, I made this one which was for a baby shower looks quite similar , I am an amateur and found this technique pretty easy, I found a tutorial when I googled it, have a look here

http://javacupcake.com/2012/08/blue-ombre-cake-tutorial/

You basically just do it with a spatula

did you use different colour buttercream or spray the colour on? x I see the tutorial uses diff colours.

AHi Anne, I used different coloured buttercream, just graduated the colour slightly

I think that makes more sense... I was worried about the airbrush paint sitting ontop of and dripping down the colours :) Something else for me to have a go at now..... :)

AGood lunch Anne, post a pic, I am pretty new to decorating and found it really really easy, if I can do it anyone can ;)

AThat was meant to be luck

this post is interesting for me,as i m not a professionnal baker,and i m gonna make a wedding cake with buttercream effect like this.

i love the cake you showed,anneuk,the ombre effect is so well done!

i m not really confident about the buttercream i can use to hold its shape,and not melt in hot weather.

the ceremony is gonna be in a place with no air con,and it s quite hot weather here.

can someone help me with the kind of buttercream i can use,please?

do i have to use an all shortening based buttercream(i don t really like the taste),or do i have to stick to an italian meringue buttercream:i ve heard that its more stable than swiss meringue buttercream.

please,share your experience,because i m a bit lost;

perhaps if we take the cake out of the fridge just before serving it could be ok,but i think the bride would like to put it on the dessert table.

after that i will try this technique ,i ve seen it a wile ago but never have the opportunity to try it.

thanks for the link frejasmum,that s interesting.

i hope to get some help,please.

AHey meriam, I made this on a rather warm day, it was just an all butter buttercream with about 100gs of melted white chocolate mixed in, I make a chocolate cake that is ok to go in the fridge, it did start to melt a bit so I whacked it in the fridge in a large airtit container, took it out about an hour before serving and it was beautiful still.

oups,i nearly missed your replies!!did nt get the notification on my mail box!!

frejasmum,thanks a lot for your answer,your buttercream sounds yummy with white choc.,but i m afraid that white choc is not really stable in this hot and humid weather!!(i live on a tropical island!!!)

i never use white choc though,so i can t be sure of that.

Do you think cream cheese frosting is more stable? 

perhaps i should make an all butter BC,i keep on waiting some advices,please.