Easy Mother's Day Cake (Pink Ombre Cake)

5 from 1 rating

Easy Mother's Day Cake (Pink Ombre Cake)

Easy Mothers day cake recipe and tutorial, homemade with simple ingredients. This pink ombre cake is decorated with buttercream icing roses.

Prep Time10

Cook Time40

Decorating time20

Total Time1 10

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 760kcal

Author: Abeer Rizvi

Ingredients

2 Champagne cake Round, 8x3 each
8 cups American buttercream frosting White, dark pink, medium pink, light pink.
1 tablespoon Sprinkles

Instructions

Bake cakes and allow them to cool completely.
While the cakes and baking the cooling, prepare the icing.
Divide the icing into 4 separate bowls. One bowl of icing should remain white. Use gel food coloring to tint the remaining bowls a different shade of pink (dark, medium and light).
Use a sharp knife to cut each cake in half lengthwise. You will end up with 4 round cakes.
Place one cake on a cake stand.
Use a spatula to spread white icing on top of the cake.
Place the second cake on top of the icing.
Use a spatula to spread white icing on top of the cake.
Place the third cake on top of the icing.
Use a spatula to spread white icing on top of the cake.
Place the final cake on top the of the icing.
Use a spatula to frost the entire cake in white icing.
Chill in the refrigerator for 20 minutes.
Fill a piping bag with dark pink icing and attach Wilton's Tip 1M.
You will start piping from the bottom of the cake and work your way upwards. Hold piping bag at a 90 degree angle along the bottom of the cake and gently start squeezing your bag while moving your hand clockwise in a full continuous circle until you end up with a piped rose. Continue doing this all along the bottom side of the cake until there is a complete row of roses.
Fill another piping bag with medium pink icing and attach Wilton's Tip 1M.
Hold piping bag at a 90 degree angle above the bottom row of roses the and gently start squeezing your bag while moving your hand clockwise in a full continuous circle until you end up with a piped rose. Continue doing this all along the middle of the cake until there is a complete row of roses.
Fill another piping bag with light pink icing and attach Wilton's Tip 1M.
Hold piping bag at a 90 degree angle above the middle row of roses the and gently start squeezing your bag while moving your hand clockwise in a full continuous circle until you end up with a piped rose. Continue doing this all along the remaining sides of the cake.
Use the same piping bag and same light pink colored icing to pipe roses on top of the cake too. Start piping from the outer edge and work your way inwards.
You will notice empty space between the piped roses. Fill them up by piping a star with the correct shade of icing so that it blends seamlessly with the overall design.
Toss some pink and white sprinkles on the cake stand and enoy.

Notes

Use firm to medium-firm consistency of icing. If it's thin, the rose shape won't be proper.
Practice piping on sheet of wax paper before you start piping on the cake.
Read additional tips and variations above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition