Valentine’s Pink Ombre Cake
Create an amazing ombre cake for Valentine’s Day with this showstopper!
Pink Ombré Cake
Makes 1 (3-layer, 9-inch) cake
2 (18.25-ounce) boxes white cake mix
21/2 cups butter, softened
11/2 cups vegetable shortening
9 cups confectioners’ sugar
Rose food coloring paste
Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Prepare cake mixes according to package directions. Divide batter evenly among pans. Bake for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
In a large bowl, beat butter and shortening at medium speed with an electric mixer until creamy. Gradually beat in confectioners’ sugar, beating until fluffy. Trim cake layers. Divide icing in half; set aside one-half of icing to color. Place a small dab of icing in center of a cake pedestal.
Spread remaining icing between layers and on top and sides of cake. Refrigerate for 30 minutes. Divide reserved icing among 5 small bowls. Using food coloring paste, tint 4 of the bowls—dark, medium, light, and pale rose. Starting at bottom of cake with the darkest color and using a small offset spatula, apply icing to bottom fifth of cake. Repeat with medium color, light color, pale color, and white, moving up another fifth of cake with each color.
Spread white icing on top of cake. Holding tip of an offset spatula horizontally flat against icing at bottom of cake, gently press on icing. Smoothly spin cake stand while gradually dragging tip of spatula up side of cake to create an ombré effect. Wipe spatula clean, then gently press tip of spatula onto middle of top of cake, and gently spin cake stand while simultaneously dragging spatula toward outside of cake, spreading icing to edges.