Tag Archives: ombre

Purple Ombre Layered Sprinkle Cake to Celebrate 100 Posts

Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | RevamperateI’m happy to be celebrating a big milestone today! This marks my 100th post on Revamperate, so it’s only appropriate that I celebrate with a cake. A very special one.

In a way, Revamperate is my baby, so I’m very proud to have made it so far with this blog. This milestone comes at a very good time for me because I’m currently stuck working from home due to a pretty bad fall that has left me with consistent lower back pain. My clumsiness really got the best of me this time, and it’s tough to not be able to do what I love – bake and craft (and move in general).

While I maintain a full-time job as a marketing coordinator, I treat Revamperate like my second job. When I come home at night, I spend hours working on projects or planning what to do next. My weekends are occupied with work for the blog, but I love every minute of it. So, here’s to 100 more posts! Thank you all so much for reading, and I hope to continue to share my projects with you.

Without further ado, here’s the cake, as promised. I’m not going to lie to you; this sprinkle cake is WORK. As you probably could have guessed, sprinkles are kind of tough to work with. I used special cake pans to make a thinner but slightly taller cake, which means I only needed one box of cake mix. For a larger cake, you will definitely need more mix.Purple Ombre Layered Sprinkle Cake | RevamperateTo make the ombre part of the cake, all you’ll need is a box of vanilla cake mix (or more) and its mixing ingredients, gel food coloring, rainbow nonpareils sprinkles, and these Wilton cake pans,* which will allow you to easily make five small layers.

First, mix the cake and separate the batter in five small bowls. Drop in a very small amount of gel coloring into one bowl. When I say small, I mean a freckle of color. It goes a long way! Continue to add a little more color for each bowl, mixing well with a spoon. You should be able to see a clear difference in color between each bowl, but you should also note that the color will change slightly after it’s been baked.

If you do use the smaller pans, bake for about 20-24 minutes, checking often and removing when an inserted toothpick comes out clean. Let them cool on a cooling rack and begin making the frosting.

You can see my recipe for vanilla buttercream here. I wanted to add a little frosting so there was more for the sprinkles to stick to, so I added another half of this recipe to create the appropriate amount.

If needed, cut the tops off of the cakes and layer them with frosting in between, starting with the darkest layer on the bottom (or vie versa if you prefer). Leave a crumb layer on the cake and chill in the fridge for about 10 minutes. Set aside about 1/2 cup of frosting to use as decoration on the top of the cake, and use the rest to frost the rest of the cake. Let sit in the fridge for just a few minutes. Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | RevamperateNow, there are a couple different ways you can sprinkle a cake. One way is to pour the sprinkles into a deep baking sheet, only frost the sides of the cake, place cardboard circles on the top and bottom of the cake, and carefully roll the chilled cake in the sprinkles until it is entirely covered. Then you frost the top and continue covering with sprinkles.

I’m clumsy, as you know, so I didn’t want to do it that way. Instead, I put the cake inside of a deep pan and used my hands to press handfuls of sprinkles onto the sides of the cake. Is this the harder way? Probably. But it defeats the risk of ruining the sides of the cake with the rolling technique. Weigh the pros and cons and decide what works best for you. This way just happened to work best for me, but it does take some time. One way to make it a little easier is to make the palm of your hands sticky with a little frosting so that the sprinkles stick to hands before transferring to the cake. It sounds weird, but it totally works. Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | RevamperateOnce done with the sprinkles, add color to the frosting you set aside and move it to a piping bag or tool. Pipe small tufts of frosting around the rim of the top of the cake, and your cake is ready to be cut!

It can be quite a bit of work, but sprinkle cakes are really fun for parties and birthdays, and the ombre cake makes for a fun surprise when cut. Go ahead, cut it. It’s pretty awesome! Now, excuse me while I do my little happy dance for making it this far in my blogging journey. Thanks again for reading. Enjoy!

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Pink Ombre Cake

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My sister makes THE BEST frosting. You don’t know good frosting until you’ve tried it, and lucky for me,  she gave it to me to make a cake for my coworker’s going away celebration. With it, I made chocolate cake with pink ombre vanilla buttercream. I thought this technique seemed intimidating at first, but it’s actually quite easy to do if you take your time.

First off, here’s the recipe I used (keep in mind that this makes a TON of frosting – you might want to half it):

  • 4 sticks of butter (2 cups)
  • Approx 2 pounds of powdered sugar (6-7 cups)
  • 2 tablespoons vanilla extract
  • 1 tablespoon water
  • Gel coloring

Leave the butter out until it is soft at room temperature – don’t microwave it. Beat together with vanilla and water. Then slowly add powdered sugar until you reach desired sweetness, and add another tablespoon of water if you feel it is too thick. It should be really smooth because that will make it easier to frosting, as opposed to if you are piping cupcakes, you would want it to be stiffer.

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This made more than enough frosting for the cake. Because it uses butter, you’ll want to keep it in the fridge once the cake is frosted. When using the Crisco version of this recipe, it doesn’t need to be refrigerated.

For an ombre cake, you’ll need to make a taller cake that is several tiers high in order to show off the design. Use the frosting to stack your tiers – three in my case. Then frost a thin crumb layer all over your cake and put it into the fridge for 10-20 minutes. A crumb layer like this will set your cake, allowing you to add frosting without picking up crumbs.

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Separate the remaining frosting into three bowls. Add a small drop of gel food coloring to the first so that it remains very light colored. You should use gel coloring for frosting to keep it from thinning like it would with regular coloring. Mix well with a spoon until you reach your desired shade. In the second bowl, try two drops or coloring, and in the third, try three drops. You should see a clear difference in color between each bowl of frosting.

Using a spatula, spread the darkest color on the bottom. It doesn’t need to look pretty because you are going to clean it up later, but you’ll want it a little thick because some of it will come off during the clean up. Add the medium shade to the middle and the lightest color to the top, spreading evenly.

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When frosting is applied everywhere, clean off your spatula and grab a small bowl. You’re going to use this to wipe off excess frosting. Use your spatula, starting at the very bottom with light pressure, to smooth the frosting, turning your base as you go and move the spatula up as you go around. This is much easier if you have a spinning cake stand, but you can certainly do without it (I did). As you build up frosting on the spatula, scrape it off on the side of the bowl. By smoothing it out as the cake turns, you are blending the colors into a gradual ombre look.

When you reach the top, you can use your spatula to make somewhat of a spiral pattern on the top of the cake, leaving the frosting smoothed out and matching the look of the frosting. You will probably want to make one more round to smooth out the frosting, but you shouldn’t scrape off much in this round.

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At this point, you’re done and should see a gradual lightening of color in your frosting from bottom to top! I promise it’s the most delicious frosting you’ve ever had. Just ask my coworkers – they devoured it. For an extra pop, sprinkle some colored sugar sprinkles all over the cake. Have fun with it!

Inspiration from around the Web: Ombre

Here’s a little ombre inspiration to kick start your weekend! So many great ideas out there waiting to be made.
July Inspiration - Ombre

1 | Ombre pendant lights by Design Love Fest

2 | Ombre grapefruit cocktails by Handmade Mood

3 | Ombre bar cart by Paper & Stitch

4 | Ombre journals by Damask Love

5 | Pink ombre pancakes by I am Baker

Lots of fun ideas out there to try! Have a great weekend everyone!