Tan Ombre Cake

Decorating By Jjlllnjm9 Updated 30 Mar 2017 , 4:31pm by suepers

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Jjlllnjm9 Posted 28 Mar 2017 , 10:12am
post #1 of 4

I am making a 5 tier tan ombre wedding cake. The bride wants the bottom tier to be the darkest ending with a cream top tier. The bottom tier will be buttercream rosettes but the other tiers will be fondant. I am having trouble getting the tan color I want with the gel colors. They have way too much yellow in them. I tried adding a bit of black and it helped a bit but still too much of a yellow hue. Does anybody have any suggestions on how to fix this? This is for a rustic wedding that is burlap and lace. Thank you in advance for your help.

3 replies
kakeladi Cake Central Cake Decorator Profile
kakeladi Posted 29 Mar 2017 , 5:19pm
post #2 of 4

If I remember right purple/lilac is suppose to conteract yellow.  Have you tried just a tiny touch of it?  Maybe you just need to add a bit more black.  Sorry I have never really tried this but it seem right.  Good luck.

GIGGLEBOX2014 Cake Central Cake Decorator Profile
GIGGLEBOX2014 Posted 30 Mar 2017 , 8:29am
post #3 of 4

When I make different shades of tan I just add tiny bits of brown to white buttercream til I have the shade I want. I'm not sure if that helps or not. 

suepers Cake Central Cake Decorator Profile
suepers Posted 30 Mar 2017 , 4:31pm
post #4 of 4

I'm not sure about counteracting yellow, but I just did an ivory to champagne ombre and the tips i got said to use juniper green or moss green to counteract the pinkish tone. You could try that and see if it helps you with your yellow. Good luck!

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