In recent years the ombré trend has been everywhere, it can be both a delicate and a bold way to play with colour on a cake. In the May Issue of Cake Masters Magazine we have a special cake collection that looks at the different ways the ombré trend can be interpreted, through cakes made by seven amazing cake artists from around the world. Each has created a cake based on a gradient shade of one colour and the results are beautiful and inspiring.
As well as provided inspiration and examples of the multiple ways this trend can be used, each of the artists has shared their ideas, through mini techniques tutorials that focus on one aspect of each cake’s design. Here’s a sneak peak at the tutorial for the Red Ombré Triad Cake made by Veronique de Groot, of Very Unique Cakes by Veronique . Get the rest of the collection and the mini techniques guides in the May Issue.
Triad Cake Tutorial
Due to the geometric nature of this cake, I chose to use a graphic editing program (Adobe Illustrator) to help create a precise grid layout for my preliminary plan. However, you can skip this step and create it with a more organic approach by deciding where to place the colours as you go.
Geometric Surface Design
Step 1.
Create a grid the same height and half the circumference of the bottom tier. Use this layout to duplicate the other half of the grid on the other side of the cake.
Step 2.
Next, create a single triangle template that fits inside the individual sections of the grid. Use this template to cut the individual triangles out of fondant.
Step 3.
Create a gradation palette with nine steps of colour transitioning from white to red.
Step 4.
Using the grid from Step 1 and the various shades of collared triangles from Step 3, plan out the gradation for the bottom tier of the cake.
Step 5.
Using the gradation palette from Step 3 as a guideline, create all of the various shades of fondant that you need for the ombré. Add Tylose powder to the fondant to stiffen it up so it would hold a perfect triangle shape.
Step 6.
Cover the bottom tier in fondant and then line up the printed grid from Step 1 with the bottom and top perimeters of the cake. Pin the grid in place. Next, take a pin and poke a hole at each intersection. This serves as a guideline to help determine proper alignment when placing the triangles.
Step 7.
Following the gradation layout from Step 4, cut triangles with the paper triangle template from the matching shades of fondant and glue them to the surface of the cake with sugar glue.
Fanned Triad Topper
Steps 8a & b.
For the topper, create a template with eight equilateral triangles. Add more Tylose powder to the pre-coloured fondant to stiffen it up even more. Then, use the template to cut out each of the triangles from the eight various shades of pre-coloured fondant. Allow the triangles to dry flat for a few days until completely firm.
Step 9.
Once the triangles are dry, glue them together to create a fan of triangles. Start with the biggest red triangle and proceed to overlap and glue each of the following triangles on top of the next. I used pieces of folded paper towel to support the triangles that were lifted in the air.
Step 10.
Allow the topper to dry overnight and then glue it to the top tier with royal icing.
For more information about Veronique and her cakes, visit: www.veryuniquecakes.com