Multicolored Rosette Cake

Decorating By HilmirFreyr Updated 3 May 2014 , 4:24am by A Cake A Day

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HilmirFreyr Posted 1 May 2014 , 9:11am
post #1 of 3

Hi hi, 


I am making this multicolored rosette cake this weekend, I have done tons of these rosette cakes but not multicolored, just wondering what would be the best way of getting the right color tones, should I start with white buttercream and than add a very small amount by tooth pick to the buttercream and to the next roses, then add more, do roses and so on. What do you recommend so I end up with the right color fading look :)


2 replies
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mattyeatscakes Posted 1 May 2014 , 7:29pm
post #2 of 3

AI did a SMBC blue ombre cake. For me i started by taking a bit of frosting and tinted the darkest and then after making the rosettes at the bottom, i added a little bit of white frosting. I repeated this process until i finished covering my cake with rosettes :) goodluck! Make sure you have enough icing, double your usual batch to make sure you have enough to ombre the colours :)

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A Cake A Day Posted 3 May 2014 , 4:24am
post #3 of 3

AI think starting with the darkest color is smart, as shades tend to darken with time and exposure to seems you would be better able to control the shades using that would need to be able to gage how much icing you need for each color...when I did my ombre cake, I divided icing into different bowls and tinted each separately[IMG][/IMG]

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