Our contributor, Miso of Miso Bakes, is back with some lovely cakes for us today….
Ombre. Gradience. Gradation.
Regardless of what you like to call it, this color trend is in. I see it everywhere starting from nail art to hair color to interior design to cookies, cakes and dessert tables. I first learned of it several years ago while getting a manicure in Seoul. The nail artist asked if I wanted gradation on my nails. Huh? Did I want what?
I shrugged as I had not a clue what she was talking about. She smiled and painted a sample on my pinky nail. The inner and darkest color was a rich magenta and the color gradually faded to a nude pink as it got to the tip. I loved it and decided I must have all ten nails painted in this manner. Even after returning to the States, I got my nails done this way. Sometimes purple. Sometimes blue. Sometimes pink. Sometimes black. Of course this all happened before my baking days. Now, I just have ugly (but clean), short, sad nails.
I have decorated desserts and cookie pops using the gradience in the past, but decorating a cake seemed a bit overwhelming. However, I finally decided to give it a go.
I could not decide if I wanted to give the cake a subtle (and single) color gradience, or if I wanted incorporate different shades. Therefore, I tried both. And, of course, gave the cakes my own twist.
To make an ombre cake:
1. Start with color of choice.
2. Add more food coloring or white fondant as you go.
I usually start with a small amount of the darkest color and incorporate white into it as I go. I like doing this because the left over fondant is light and can be easily tinted to a different color. Another reason is because I like to work bottom up. However, this is just my personal preference.