This Green ombre wedding cake is perfect for any spring themed wedding.

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You Will Need
Three Deep Cakes 6” 8” 10” Diameter (or other sizes to suit!) filled ready for decoration.
Round Silver Cake Drum Board -13” (06RWD13F)
Single Thick Round Silver Cake Card – 8”(06STR8)
Single Thick Round Silver Cake Card – 6” (06STR6)
8” White Plastic Cake Dowel Rods – Pack of 4 (4802) x 2
Ready Made Buttercream Style Icing by Beau Products – Vanilla (820021) x 7
plus 1 for masking,Or make your own!
Wilton Icing Whitener – 59ml (822765) (Optional)
Colour Splash Food Colouring Gel – Green Leaf  - 25g (0675078)
Colour Splash Food Colouring Gel – Forest Green – 25g (0675070)
Colour Splash Food Colouring Gel – Lemon – 25g (0675056)
Cake Star Palette Knife – Cranked – 4.5” (10602)
Gumpaste Large White Rose Spray (20140)
Gumpaste White Rose Spray (20132)
Clear Mini Plastic Posy Pick - Pack of 6 (84955) (Optional)
Step 1

Place 10” onto 13” drum board. Dowel this cake by inserting three or four (whichever you prefer) dowel rods and cutting off flush with the surface of the cake.

Place 8” cake onto 8” single thick card. Repeat the dowelling into this cake, and place on top of the base cake, fixing with a little buttercream.

Repeat process for the 6” cake, and place on top of the 8” cake. You now have a three tier cake, dowelled for support, and ready to mask with a thin layer of buttercream. This is the ‘crumb’ coating which prevents cake crumbs spoiling your final decoration!

Step 2

Take three to four tubs of buttercream style icing and mix until soft, adding some icing whitener to whiten if wished. Add leaf green food colouring to obtain a strong green, and Forest Green to darken. Add a touch of lemon if wished for a natural leafy green shade. This is entirely your choice of green shade but it does need to be dark at the base of the cake.

At this point you will need to decide how many different shades you require before reaching the top of the cake, and you really don’t have to be too specific. 

Step 3

Spread this dark green icing around the base of the cake to a depth of approx. 2”. If you wish to cover the cake board edge, also spread around the board and smooth to finish.

Mix more white buttercream from a further pot into the dark green left over, to obtain a lighter shade, and spread around the cake above the dark green.

Step 4

Now start to spread the icing in layers with the tip of a palette knife, around the cake. You may need to do this a second time to neaten a little. There is no need to be too accurate in the spreading!

Step 5

Repeat the process of adding more white to the green for each layer, spreading with the palette knife as you go, until you reach the top of the cake when you may wish to finish with a white layer.

Top Tip: Ensure that you don’t leave the buttercream too long on the cake before spreading with the palette knife as it may crust over.

Fix your decorations onto the cake using softened sugarpaste, royal icing or buttercream, or if you wish to anchor the stems of the sprays firmly, place into a posy pick and insert this into the cake.

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