Remove with shaded bolus – ombré cake

Ombré Cake is the trend that remains firm this year at special events especially at weddings. Differentiated cakes conquer modern couples.

The shaded cake technique – ombré cake widely used in wedding cakes can also be made for birthday cakes or other events.

Ombré = shaded. French word.

Sweets and cupcakes can also follow the trend.

In the Íris Arch cake we work with various colors, on the ombré cake, we use a single color.

The technique “ombré”It is the gradient effect of colors on the icing or pasta of the cake, but working only one color predominant.

Use the chosen color in the smoother tone to the most saturated tone. Using gel dye, just dye the icing or paste with different shades from the same color, that is, the dominant/chosen color.

With dyed American paste, attention to brightness near the cake. Some colors tend to fade when exposed to a lot of brightness.

Blue and pink cake decoration

It was Azul: After the cake ready and covered with white American paste, prepare the ruffles.

Tinja portions of blue folder in blue tone from the lighter to the most saturated.

Unused portions immediately should be bagged so that they do not dry out.

Open with the aid of a roll the darker portion making strips. Calculate that half of the width of the strip will be to “paste” the cake and the other half will be to form the frill. The length of the strip should be according to the cake diameter in case of round cakes. If the strip gets short you can have amendments but, avoid this happens.

Support the remove on soft surface that can be a foam blade or a paper towel “mattress”. With the aid of a boleador, force half of the strip, squeezing the boleador and gently pulling out, forming the frill.

After the strip ready, moisten with water the part of the strip that has no frill and paste it on the cake.

At this stage, you can “paste” the strip with the frill up or the frill down.

Glue by strip by forming the gradient of tones. After all the straps glued, as you realize that they are well glued, go delicately opening the ruffles.

You can use the ombré technique only on the roof, on the roof and also in the dough, only in the Mass, that is, as you prefer.

The cake pasta and fillings may be that of your choice.

The chosen/dominant color should combine or contrast with the party decoration.

For a wedding during the day, the pink, romantic and delicate tone is ideal.

It was a dew

Divide the chosen icing in portions and tinth each portion in the desired tone.

To work with icing, use the medium -sized open pitanga nozzle and start with the dark tone at the bottom of the cake.

Press the pastry bag, forming a star with the roof. Without relieving the pressure, slowly move the pastry beak making a circle, moving in feeling time or counterclockwise. At the end of the rosette, stop pressing the coverage and finish.

Note in the photo that with each layer, the shade is different forming a dominant gradient that is the rose in this case.