This rose gold and blush cake was a show stopper and very easy to make! I started by making my favorite buttercream and separated it into 3 different bowls. Pink, lighter pink, and I kept one white.
I started with the darkest pink and applied it around the bottom of the cake with my offset spatula, I did the same technique with the lighter pink. I added it above the darker pink. Repeat this step with the white above the lighter pink, and add to the top of the cake. Don’t worry if it’s a little messy, we are going to smooth it out next!
Hold your scrapper edge flat on the turn table and hold it at a 45 degree angle. Start turning the turntable and remove the excess icing from the scraper as you make a full rotation.
Once the sides are smooth, use your offset spatula and swipe from the outside edge towards the center of the cake. Let the spatula do the work, don’t use too much pressure. Be sure to wipe the spatula off between each swipe.
I used these beautiful sprinkles by Sprinkle Pop! (not affiliated or gifted) Lift the cake and hold it over a pan to catch the excess sprinkles. Gently apply the sprinkles around the edge and gently press them into the buttercream.
Put plastic wrap on the counter and make a line of each color frosting. Roll the plastic wrap into a log and drop into your piping bag. Pull the plastic wrap through the tip and cut the extra away. This will give the piping details around the top edge an ombre appearance.
To finish off the cake, I added the large sixlets to the top of each buttercream swirl, added the large gold confetti and balls to the sides of the cake, and filled the center top!
I can’t wait to see what you come up with, please share your photos with us!
Happy Crafting,
Fabulous