Watercolor Ombre Cake Recipes

WATERCOLOR OMBRE CAKE

Watercolor Ombre Cake image

Only a few ingredients are needed to make this amazing watercolor ombre cake. These vibrant colors are bound to brighten up any celebration.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 12

Number Of Ingredients 4

Ingredients

1 box white angel food cake mix
1 1/4 cups water
2 containers fluffy white whipped ready-to-spread frosting
Teal, bright green and yellow gel food color

Steps:

Heat oven to 350°F. Make and bake cake mix as directed on box using water. Immediately turn pan upside down onto a heatproof funnel or bottle. Let cake hang about 2 hours or until completely cool. Remove from pan.
Use 1/2 cup of the frosting to thinly coat surface of cake. Add 3 to 4 drops teal color to 3/4 cup frosting to make desired color, add 3 to 4 drops green color with 3/4 cup frosting and add 3 to 4 drops yellow color to remaining 1 cup frosting for desired colors.
Frost cake with a horizontal strip of teal, a horizontal strip of green and a horizontal strip of yellow to cover the cake completely and down the center. Use an offset spatula to blend the colors together to achieve a watercolor appearance. Top cake with paper bunting for decoration, if desired.

Nutrition Facts : Calories 390, Carbohydrate 67 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 3 1/2 g

TANGERINE OMBRE CAKE

Tangerine Ombre Cake image

A gorgeous tangerine colored cake that is sure to impress!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 16

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups fresh tangerine or orange juice
1 box (4-serving size) Jell-O™ orange-flavored gelatin
1/3 cup vegetable oil
4 eggs
Orange gel food color
2 cups butter, softened
12 cups powdered sugar
3/4 cup fresh tangerine or orange juice
1 tablespoon vanilla

Steps:

Heat oven to 350°F. Grease or spray four 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat all cake ingredients except food color on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spoon and spread 1 1/2 cups of the batter into 1 pan. Divide remaining batter evenly among 3 small bowls (about 1 1/2 cups each). Add different amounts of food color to each to make different shades of the same color. Stir each until color is well blended.
Pour 1 bowl of batter into each of 3 remaining pans. Baking 2 pans at a time, bake 22 to 26 minutes (refrigerate remaining pans until baking). Cool 5 minutes. Remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes.
In large bowl, beat butter and powdered sugar with spoon or electric mixer on low speed until blended. Stir in 3/4 cup tangerine juice and the vanilla. If frosting is too thick, beat in more juice, a few drops at a time. If too thin, beat in a small amount of powdered sugar.
To assemble, place deepest color cake layer on cake plate. Spread with 1/2 cup frosting. Stack layers from darkest to lightest, spreading 1/2 cup frosting between layers. Thinly spread top and side of cake with 1 1/2 cups frosting to seal in crumbs. Divide remaining frosting among 4 small bowls. Add different amounts of food color to each to make different shades of the same color to match cake layers.
To frost, place each color in individual resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of each bag, and pipe each frosting on corresponding color cake layer. Pipe a dot of frosting and use back of table spoon to spread frosting horizontally around cake, with deepest color at bottom and working up to lighter colors; repeat around cake slightly overlapping dots of frosting. To frost top, use remaining frosting as desired. Store cake loosely covered in refrigerator.

Nutrition Facts : Fat 6, ServingSize 1 Serving, TransFat 1 g

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