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Smooth Ombre Swiss Meringue buttercream

post #1 of 15
6/10/12 at 4:07pm
Thread Starter 
Does anyone have any idea how the ombre cakes are done that you can see on the My Sweet & Saucy blog?? Do you think it's piped on with wide flat tip and then smoothed out with a scraper? So dying to figure this out and try it.. I love how it looks icon_biggrin.gif
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post #2 of 15
6/10/12 at 4:16pm
Yes, I would like to know the same thing, those are beautiful, and very popular cakes now days. I hope someone with experience can tell lus.
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post #3 of 15
6/10/12 at 4:36pm
It looks to me like a thin layer of very soft buttercream on a regular wide icing spatula, added while you are rotating the cake on a turntable.

Light shade at top is of course the base icing. I would hold the spatula upright for the middle shade. Then another layer at the bottom using the spatula sideways to control the width of that shade. The a last pass with the spatula to smooth it all out.

Your shading buttercream has to be perfectly smooth and a little soft. If you have to, thin your buttercream with a tiny bit of corn syrup to make it spread easily. And I think that using a petal tip would add too much thickness.
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post #4 of 15
6/10/12 at 4:42pm
Link please?
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post #5 of 15
6/10/12 at 4:48pm
Halfway down the page--the orange cake with yarn balls

http://www.mysweetandsaucy.com/tag/cake-stands/
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post #6 of 15
6/10/12 at 4:56pm
Thread Starter 
Thanks BakingIrene... wasnt sure if I should/could add the link in my original post... I know you are very talented FromScratchSF... cant wait to see what you think....
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post #7 of 15
6/10/12 at 5:01pm
Thread Starter 
Here is a link to their FB site as well.. if you click on the wall photos you can see several examples of the ombre work... might be easier to find

http://www.facebook.com/#!/pages/Sweet-Saucy-Shop/114703245286526?sk=photos

Thanks for everyone's feedback!
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post #8 of 15
6/10/12 at 5:03pm
Yeah it's piped in 3 shades then smoothed with a bench scraper, the technique is very easy and exactly as bakingirene described, but that is totally SMBC or IMBC. I've done it with pink and white stripes on a cake. I love that orange though! I hate using that much coloring as a general rule but I love that look and might have to start using it more.
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post #9 of 15
6/10/12 at 5:12pm
On those wafer thin layers of icing, the darkest shade is one drop of Americolor get in a half cup of icing. The middle shade is the dark shade diluted by half.

I don't think of this as very much colour. I would make the base shade with orange juice concentrate or orange curd.
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post #10 of 15
6/10/12 at 5:18pm
Thread Starter 
Thanks ladies, that was my suspicion as to how it was done...I just love the simple elegance of it... just going to have to try it soon,. icon_smile.gif
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post #11 of 15
6/12/12 at 11:00am
Here is a video on a similar technique:
http://sweetapolita.com/2012/06/pastel-swirl-cake-video-tutorial/
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post #12 of 15
6/14/12 at 5:23pm
Thread Starter 
Thanks Ibeeflower!
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post #13 of 15
6/15/12 at 9:34pm
I've done a few ombre cakes and a rainbow cake done witht he same technique, in buttercream, and wrote a tutorial on it as well.

full tierd ombre
rainbow cake
tutorial
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post #14 of 15
6/20/12 at 9:58am
Thread Starter 
Thanks megpi!
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post #15 of 15
3/3/13 at 5:55am
Thanks megpi! That's it!!
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