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. Amber says

    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. ziba says

    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

  3. Julie says

    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

    • Rose says

      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!

  4. 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!

    • Rose says

      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.

    • Rose says

      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!

  5. crystal says

    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!

  6. Christa says

    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

  7. Dagmar says

    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

    • Rose says

      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.

  8. Beth says

    Hi Rose! Your cake is just GORGEOUS!! I also want to make a Pink Ombre cake for my little sister. But, I had a few questions about the frosting:

    1. I’d prefer not to use shortening, so if I replaced the shortening in your recipe with additional butter, do you think it’d work? I know that it tints the frosting yellow, but if I whipped the butter in the KitchenAid before adding the other ingredients, do you think that it’d whiten the butter (I read this in another’s comment)? Also, since I’m adding pink food coloring, I don’t think a faint yellowish tint would hurt that much.

    2. I plan on using your Crusting Vanilla Buttercream recipe. Would I have to thicken it to make roses?

    3. After crumb-coating the cake, would you recommend placing it in the fridge for a couple of minutes before piping roses on? or should I pipe right after crumb-coating?

    Sorry for all the questions! Thank you so much!
    God Bless you,
    Beth

    • Rose says

      Hi Beth! The downside to using all-butter is that it’s much softer AND really sensitive to temperature. Generally I can’t use that formula in Mississippi because it’s too hot and humid and the frosting just melts/sags very quickly. I personally have never tried the roses with all butter (for that reason) so I’m not sure how the roses would hold up. When I use my recipe (as is, with shortening) I don’t have to thicken it any more that usual. And no, I would not refrigerate it after crumb coating. People often have trouble with the roses falling off the cake and one thing that causes that is the roses don’t have anything to “stick” to. If you pipe fresh frosting onto fresh frosting – it adheres better.

      • Beth says

        Thanks so much for the reply! I do live in Virgina, so if anything, my roses would freeze :P. Could I add an additional amount of any of the other ingredients (like powdered sugar) to make up for the softness the butter causes? Again, thanks so much for replying so quickly ! :)

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