Sunset Ombre Cake (Photo Guide)

Hello people of the earth!

"A party without a cake is just a meeting."- Julia Child

There couldn't possibly be a better way to describe the importance of a cake. So when someone asks you to bake one, you just don't say no.

I made this cake for a teacher of mine on Teacher's day. It was a 2 kg (8.8 lb) cake, we were 15 people and the cake was over in about an hour. Says a lot doesn't it?

The cake is a chocolate cake (Yes, again. There's never enough chocolate) with a chocolate whipped cream filling. For those of you who are new to the world of cake decorating, this is the cake for you. So easy to make. Plus, it makes you look like a total pro.

This particular decorating style is called 'Ombre'. The dictionary defines ombre as " gradual blending of one color hue to another, usually moving tints and shades from light to dark". Basically, it's like shading. The ombre trend is everywhere...hair, nails, clothes and what not. So why not make a cake with it huh?

Ombre is one of my favorite cake decorating styles. And there are reasons:

1. Its pretty simple.

2. Errors can be covered very easily.

2. No fancy tools required....just a spatula.

3. It looks sooooo pretty.

NOW TO THE ACTUAL CAKE

The chocolate cake recipe I used is the same I wrote about in my first post. I didn't lie when I said it was a recipe to swear by.

Things you'll need:

Edibles:

1. Chocolate cake, chilled.
2. 500ml  Vanilla flavored Whipped Cream
3. 125 grams Chocolate, chopped
4. Chocolate Chips
5. Yellow and Orange Food Color
6. Edible Hearts

Tools and misc.

1. Turn table (Optional)
2. Spatula
3. Icing Bags
4. Triangle cake decorating tool

That wasn't such a long list, was it?

 The steps are as follows:

The Filling: Chocolate Whipped Cream

Melt the chocolate and add to 200 ml of whipped cream.

Filling The Cake

Add 1-1 1/2 cups of the cream and spread with a spatula, going for inside to outside.

Add desired amount of chocolate chips and add another layer of the cake.

Result.

Base Coats

Can't let any of that chocolate cream go to waste, can we? Cover the cake with a thin coat of the cream. Can be totally skipped.

Give the cake a vanilla whipped cream covering just to seal the cake crumbs and the dark colors in place.

Mix in the food colors, a little at a time.

Fill the icing in piping bags.

Icing

Starting from the bottom, pipe layers of the icing all the way around the cake till you cover a good amount of the cake with a color.

I piped three layers.

The layers don't need to be piped very precisely . It's fine if you have more icing on some places and less on others as we are going to come back to it anyways.

Switch to a lighter color and pipe in a similar manner.

Cover the top of the cake.

As I said, you don't need to be precise.

Smooth the icing out using a spatula DIPPED IN HOT WATER.  This gives a smooth finish.

Keep on turning the cake as you smoothen it out to merge the different colors into one another.

Smoothen the top out by holding the spatula at a place and turning the turntable in a clockwise direction.

Keep the triangle tool steady and rotate the turn table.

Hold the spatula at a place, making 45 degrees with the top and rotate the turntable, moving the spatula inwards.

Scatter the hearts over the top.

❤