These pretty mini ombre cakes are the perfect treat for any mum this Mother's day!

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You Will Need

3 egg sponge mixture (sufficient for 4 mini cakes)

Colour Splash Food Colouring Gel-Pale Pink-25g (0675131)

Colour Splash Food Colouring Gel-Pink-25g (0675057)

Colour Splash Food Colouring Gel-Violet-25g (0675060)

PME Round Cutters-Set of 3 (84548)

Renshaw Vanilla Frosting-400g (0605813)

Cake Star Disposable Piping Bags-Pack of 12 (84798)

DecoPac Ruffle Nozzle-No 070 (0611063)

Renshaw Flower and Modelling Paste-White-250g (0601942)

Culpitt Butterfly Plunger Cutter-Set of 3 (84774)

Colour Splash Edible Pen-Pink (75144)

Colour Splash Food Colouring Powder-Pearl-Petal Pink (75104)

Single Thick Round Silver Cake Card-3” (06STR3)

Step 1

Make up your sponge mix, then split the sponge mixture into four bowls, and colour each a different shade of pink/violet. Place into tins to bake to a shallow depth.

After baking, allow to cool, and then cut into circles using the largest cutter (57mm) from the set. Level the sponges if necessary and cut to required depth.

Step 2

Colour some of the frosting a pale pink, and fill the sponges to build an ombre effect for each mini cake.

Place the remainder of the frosting into a piping bag fitted with the 070 ruffle nozzle. Pipe a ‘flower’ around the top of each cake.

Step 3

Colour a little modelling paste pale pink, roll out paste, and cut out butterflies. Leave to dry upside down over a piece of card in a ‘V’ shape. When dry decorate with pink pen and brush on a little petal pink pearl powder colour.

Place a butterfly onto the top of each cake, to decorate. Place cake onto a 3” round cake card.

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