Ombre Cake!

I am pretty much in love with everything ombre.

And if you haven’t heard me talk about my hair drama, I haven’t had it colored in almost six months (since moving, I am worried about trying a new colorist)… thankfully my hair is fairly light so my roots aren’t too bad, but I definitely have the start of a non-intentional ombre.

If I could get my hair to look like this, I wouldn’t be so timid.

But since I’m not bold enough to rock an (intentional) ombre, I’m going for a sombre (a subtle ombre…).

In light of this hair drama, I thought I would make a St. Patty’s Day ombre cake (weird connection, huh?).

I have seen quite a few of these cakes on Pinterest, and every time I see one, I can’t help but pin it.

 

I knew that I wanted 6 different colors, so I began by dividing my batter in six different cups.

 

After dividing the batter, put one drop of food coloring in the lightest color, and then add one additional drop for every layer after that. I recommend using a white or vanilla cake mix (a yellow cake mix may be more difficult to color).

 

Bake each layer in a six-inch spring form pan for 13-15 minutes at 350 degrees (this will vary depending on how much batter you use and the size of the pan).

 

After baking each layer, let them cool thoroughly before assembling.

To assemble, put a thin layer of frosting between each layer. I tried to use as little frosting as possible since I was also frosting the outside (also, I didn’t want all of the frosting to spread when cutting the cake).

I refrigerated my cake for about an hour before cutting… at first it looked freakishly tall – so I was trying to be gentle, but it actually cut quite nicely.

Happy ombre-ing!

 

Linking up with Khala, Sam, Renee, and Jenni for Tuesday Tea and Mary for Delicious Dish Tuesday!