UPDATED CAKE HERE: Green Ombre Cake

 

I woke up this morning with a to-do list a mile long.

Baking a St. Pattys Day Cake was NOT on my list.

Yet here I am, sharing anyway.

I think I need a baking intervention.

I can just see it! My family and freinds will assemble in my kitchen… “Amanda, step away from the baking soda. Good girl. Drop that room temperature butter! No, you do not need to blend it until its fluffy… No, no, just step back from the sifter… close the recipe book…good, good… we’re making progress.”

Anywho.

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I had grand designs of green fondant shamrocks all over this little cake. That seemed like a lot of work. So I just used a little royal icing and make a shape somewhat resembling a shamrock.

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Not bad for seven minutes of hard icing labor.

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But here is the fun part!! I have been wanting to do this graduating color scheme for a while now… and finally made it happen today!

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I like it but I would do it differently next time… start out with less coloring on the first layer, maybe even start with white? And definitely do a less…uh… green color. Something about green cake just doesnt inspire hunger in me!

So its back to the drawing board for me… are you making anything fun for St. Patty’s Day?

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Before anyone says, how did you do that? Here is a QUICK run down.

I separated my batter into 7 bowls (1/2 cup per bowl)

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Then added one drop food coloring to the first bowl, two to the second, three to the third, and so on.

(in the future I would start out with MUCH less coloring)

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Had the kids help me mix the colors, then baked each bowl separate in a 6 inch. round pan. (yes, I know there are more then seven drops in the last bowl, I was not being very precise)

Took them out of the oven, cooled, then stacked from darkest to lightest and then covered in frosting.

Next time, I will do it a bit different and might even do a decent tutorial. 🙂

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. You continue to amaze and inspire me. Every time I come to your blog to visit I say, “I HAVE to make that!” I can’t keep up!!! This is a great idea (for any color), and I cannot wait to try it. Thank you again.

  2. I can not stop laughing about your need for baking intervention…. I had to read your post to my husband…..he often tells me I have a baking addiction…..literally…..I sometimes have so many things to do….and I just feel like I HAVE to bake instead…..it’s a feel good thing!!!! Can’t.Stop.Baking! HA! I LOVE the cake…amazing!

  3. I *love* it!! I would eat this green cake anyday! (:
    If you don’t want to do such dark colors, maybe go with a medium shade and white and alternate white, green, white, green?
    I love it the way it is, though, personally!
    ~Tricia

  4. I love this. It never occured to me to do something like this. I do like the color green. I would skip the really dark green ones. White with a teeny tiny green would be good. Just keep the greens light and airy looking. But otherwise the cake looks amazing and I know everybody would enjoy it.

  5. Girl, this is gonna be the life of my potluck next week! Now if I could only figure out how to draw a shamrock, all would be good! I may have to make 2 cakes though. One for home and one for work.

  6. Love your newest creations!! I can’t believe this cake is only six inches. I have a question for ya though. You know how when you bake a cake it gets a little dome on it that you have to level? Does that happen when you bake such a small cake? I would think if it did, after you leveled it, it would be almost gone. I can’t believe how sharp the top edges of your cake always are. Impressive. Would love to know your secrets. I have one of those handy cake levelers that you posted a while back.

  7. Wow that is a lot of green! I really like the idea of graduated colors. I would probably start with white or just barely colored (maybe take a tablespoon or 2 of colored batter and mix with uncolored batter?).
    I just made a s’mores pie using Guiness, although that was just a coincidence. Maybe I’ll make something green this weekend…

  8. Wow, this cake just looks fantastic! I did make a rainbown cake sometime ago, but this is just a whole other level. Beautiful!

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