Pink Ombre Roses Birthday Cake

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I hope you don’t mind more pink today… after I shared the Pink Ombre Ruffles Owl Cake and smash cake yesterday… because today I am super-duper busy with orders and I have to make this post short & sweet.  No pun intended ;)

So far my day has been not as I expected.  I just spent the last 7 hours and 40 minutes working on 40 cookies (yes, I started just after 4am).  Talk about underestimating a job… I certainly did this time!!  So… I’m sharing this Pink Ombre Roses Birthday Cake because I can tell you about it quickly!

I’ve said this before, but if you need a pretty and elegant and looks-way-harder-than-it-is cake… do a buttercream roses cake!   It took me less than 15 minutes to decorate this one, start to finish!

It took me longer to get this lettering right on the monogram than it did to do all the roses… because ya’ll know this girl cannot master writing with buttercream.  It’s my downfall!  I bet I wrote out those letters and wiped them off 10 times before I decided good enough was just going to have to be good enough!

Anyway, I mentioned when I shared the yellow ombre roses cake the other day that the ombre effect wasn’t as dramatic as I would’ve liked.  I felt the same way about this cake.  The dark (bottom) shade of pink and the middle shade of pink were nearly identical after I got it all piped on and backed up to look at it.

Oh well.  I still loved the way it turned out… I’ll just have to do better next time!

This cake was all vanilla cake with vanilla buttercream.  I used my 1M tip to pipe the roses.  You can scroll through more of my buttercream roses cakes here and you can see Amanda from I am Baker’s wonderful tutorial on how to pipe Buttercream Roses here.

Anywho… I’ve gotta get back to cookies.  While I’ve finished my first order… I still have yet another order of cookies to do plus all of my cakes and cupcakes for the weekend!  Say a prayer for me!  xo

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

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Comments

  1. Wow, that is alot of cookies. They are very time consuming, which is why I hardly ever make them to decorate, lol! So, when you have alot of orders, which I’m sure is every week, how many days in advance do you make a cake? And do you refrigerate them?

  2. Thanks Rose!

  3. Hi Rose, I love this gorgeous cake,
    I have an old recipe for butter cream frosting and was wondering if I can use it to make this rose cake.
    the ingredients are: 5 tbs flour, 165 gr butter, 1 cup milk, 1 cup sugar and vanilla
    do you think that this butter cream can make these nice roses?
    Best,
    Ziba

  4. Hi Rose! I just have a silly question – why are the flowers called “ombre roses”? Is that a style of piping or a type of rose, or what exactly?

    I love your work! I am a relatively new business (6 months as a serious wanna have this as my full-time job!), and love your blog! You make me smile!

    Keep doing what you’re doing!

    Blessings,

    Julie

    • Hi Julie! Ombre is referring to the color on the cake- fading from dark to light. It doesn’t have to be roses, but it can be ruffles or stripes or any cake with colors changing from light to dark. I hope that helps :) Thanks for reading and commenting!

  5. Thanks, Rose! That helps! I suspected as much, but wasn’t 100% sure! I appreciate your response!

    Julie

  6. Natalie Miner says:

    Hi Rose! I was wondering – when you do a cake this size, how much cake is it (layers)? I want to do a cake like this for my friends birthday and don’t know which size is the best. I have 6, 8, 9 inch pans, plus the tip. Thanks!

    • I usually do bake (2) 8″ round cakes which has about 20 servings (stacked 2 layers high)/. But if you need more/less cake, you’ll need to bake bigger or smaller. Search online for “cake servings charts” to find some that give you size and servings. I use the Wilton chart.

  7. Christa McClellan says:

    Can you tell me what color name did you use for this pink rose ombre cake? Thanks!

    • I think I used Americolor light pink… or maybe electric pink? Aaaah, I can’t remember for sure! Those are the two pinks I use most often though and the “light” pink can be made not so light, so it’s possibly that!

  8. What is a good size for a cake smasher? What’s the size in the pic:) its beautiful! I’m gonna try to do this for my daughter first bday!

  9. Marta Garcia says:

    Hello. I was wondering how you made the shape to put your letters on? Thank you, your cake is Beautiful!

  10. Hello!
    What a beautiful cake! Just wondering what tip you use..is it the tip to make roses? I can’t make roses well but wondering if I could pull this off for my daughter! Also Is it a double layer cake?
    What did you use for under the monogram? Could you post a video of how you make this cake?
    Thanks for posting and the tips!
    Christa

  11. Hello Rose,

    I am sending sweet regards from London (UK) !

    I am baking your Ivory Roses wedding cake for my frined’s wedding and I would like to ask you why it is better to use a mixture of butter and shortening in your vanilla frosting? Is it possible to use just pure butter in the same amount?

    Thanking you in advance for your response.
    Dagmar

    • Shortening has a higher melting point and makes the frosting more stable and less likely to melt. I live in the southern US where it’s very hot and humid and all-butter frosting would not hold it’s shape here. If you live in a cooler environment, you may have better luck.

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