I had never made anything ombre prior to creating this little ditty. I was purely curious about how other cakers ombre’d things, so I though I’d share how I did it and ask for feedback.
My goodness it was well received by the caking and crafting communities! Of course then, it needs to find its permanent residence here on my blog.
It’s rather self explanatory, but I rolled two equally sized balls of fondant into tapered logs, turned them opposite each other and cut them at even intervals to create an evenly graduating spectrum of shades.You don’t have to use equal portions of color to white, though. The amount of variation of color depends greatly on how concentrated the color is in your color portion. As and example: this red was very saturated so using twice as much white would have given me more lighter sections and a bigger range of gradation; a light lilac color would do just fine with a 1:1 ratio. Take the needs of your project into account.
Since I’ve been asked before: I used red powdered food coloring from Americolor to make that rich red; yes, that’s a SilPat (easily my favorite kitchen anything ever); and I have them wrapped in Glad Press ‘N’ Seal.
Now go have fun ombre-ing things!