Blue Ombre Buttercream Roses Cake for Beach Wedding

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I’ve already shared this cake on my Facebook page a few weeks ago, but I wanted to share it here too!

This was done for a friend who goes to our church!  She was getting married on the beach and she wanted a small, simple wedding cake to share with her family.

Her main color was blue, so I used the I am Baker roses technique and chose to go with the ombre effect to resemble the water of the ocean (or that’s what I imagined in my head anyway).

To get this color fading, I divided the  Vanilla Buttercream into 3 bowls.   I left one white, I added maybe 2-3 big drops of Americolor Royal blue gel coloring to one bowl, then maybe 6 drops to the last bowl.

When frosting the cake, I used the Wilton 1M tip and I started with the darkest on the bottom and as I started to run out of that color, I just put the lighter color right on top of it in the same frosting bag and kept going.  The shades were mixed a bit, but I think the effect worked out beautifully.

OH, and before I started, I crumb coated the tiers (6″ and 8″ round cake pans) with the same colors (fading) so that if there were bare spots, the cake wouldn’t shine through!

And I’m looking at this picture wondering why it looks so off balance… I must have straightened before I started decorating because it survived a drive to the beach… I know it wasn’t that whop-sided!

I realize it may look like the edges were burned, but it was marbled  Vanilla Cake and  Chocolate Cake on the inside… just so ya know!

The bride also asked for a “personal” cake for her and her new hubby to share since they both love red velvet cake… so I made this small, single layer heart cake for them…

Do you like this cake?  Scroll through all of my other Buttercream Roses cakes and cupcakes here!

Did I miss any details about these cakes?  Do you have any questions?  Please leave them in the comments and I’ll do my best to answer and help out!

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  1. Destinee says

    How did you get the roses to stay. I’ve done a similar cake before but my roses started sliding down. I use a great crusting buttercream idk what happened though. Any suggestions?

  2. Natalie says

    First I want to say I love your cakes and thank you for the tutorials, you make them so easy to understand. I have just started making cakes and have some simple questions. Did you use a cake drum, or board for the bottom of this cake? Did you use dowels and a board to stack the top cake? I’m having problems with my cakes sagging. Also when I make buttercream sometimes it isn’t very smooth, so when I pipe like a ruffle the edges look jagged (if that makes sense). Do you have any tips to prevent this? Sorry one last question, what do you prefer to use for a piping bag? Does it make a difference? Do certain bags prevent the frosting from melting as fast? Sorry for all the questions. I would appreciate it when you get a minute, if you will please answer them. Thanks so much!

  3. chris says

    Hi Rose,

    i plan on making my first two tiered rose cake and watched a few tutorials on you tube but still no satisfied as to how to stack the cakes. They say to use straws but are they sturdy enough? I plan on making an 8 inch cake and a 6 inch cake. Are they a good size? Any help you can give me would be greatly appreciated!


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