Class

Tiered Ombre Cake with Fresh Flowers

$10.00

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At a Glance:

In-depth Instruction; over 176 mins
On-demand video access anytime
Bonus downloadable PDF resources
Access to class Q&A

Item: U80094E

Description

Description

Everyone loves ombre iced cakes in buttercream! In this class you will find it surprisingly easy to create a stunning ombre iced cake complete with a fresh flower arrangement. This class will walk you through the step-by-step methods that are ideal for bringing this dynamic creation to life. The first lesson starts with trimming and filling the baked and chilled layers of cake. Next you will learn a fool proof way to crumb icing your cake tiers in order to get them ready for the final icing. Anita will then show you how to mix the right amount of food coloring in your buttercream in order to achieve each transition for a successful ombre. Once you have your colors ready to go, you will learn how to apply the colors to the cake as to keep the color transitions subtle but clear. Once your cakes are iced, we will cover how to stack the layers and then blend the color transition between the tiers of cake. We finish the class with a lesson on how to shop and arrange those fresh flowers on your cake to finish the look. Following these professionally tested techniques you will confidently create a masterpiece of your own!

Class Sessions

Introduction

1:13

Buttercream cakes are back in style! And the most stunning cakes on the market are the subtle color transitions of the ombre iced buttercream cakes. However, achieving the right color transitions for an ombre iced cake can be intimidating! In this class Anita will walk to you through the step-by-step methods required to properly stack and ice a two-tier cake in ombre colored icing. Finally, you will learn some tricks and tips for arranging fresh flowers onto the cake to complete the look! It is easier than you think, and you will be amazed at the results!

Trim & Fill the Cake Layer

Trim & Fill the Cake Layer

22:10

Every great cake design starts with great cake layers. We will use 3 layers of 8” cakes and three layers of 6” cakes. In this lesson, Anita will show you how she uses an 11” serrated knife to trim and level each layer of cake. Once each layer is trimmed, you will learn the best way to fill the cake layers. Once the layers are trimmed and filled each tier will need to go into the refrigerator to chill before adding the crumb icing.

Crumb Ice Each Tier

Crumb Ice Each Tier

23:26

Once your cake tiers are properly chilled in the refrigerator, it is time to trim them up and apply a crumb icing. A strong cake design begins with straight and level cakes. In this lesson Anita will show you how to meticulously trim each cake tier to be completely level and right angle straight. Once that is achieved, you will learn how to apply a thin layer of icing to catch all the crumbs. Once each tier has a nice layer of crumb icing, the cake tiers will need to go back into the fridge to chill before adding the ombre colored icing in the next lesson.

Mixing The Ombre Colors

Mixing The Ombre Colors

27:22

While your cake layers are chilling in the refrigerator you will work on mixing the ombre colored buttercream. Using a 2-cup mixing bowl Anita will begin by showing you how to mix your darkest color by using the aid of a Pantone color chart, and a basic buttercream food coloring set. You will then mix and properly set aside each color transition for the ombre technique using the proper ratio of white icing to create a subtly lighter shade. Using this technique, you will create six separate colors for the ombre icing.

Applying Ombre Buttercream

Applying Ombre Buttercream

36:00

Once your cake is chilled and you have all your shades of color, it is time to ice the cakes! We will start with the largest tier and the darkest color. Step by step Anita will show you how to apply the right amount of each color of icing in order to achieve the subtle color transition along the sides of your tiers. Once the icing is applied to the cakes, the next step in the class will be how to carefully smooth the icing and to not disrupt but, naturally blend the colors and they gradually get lighter towards the top of the cakes. At the end of the lesson each tier will be fully iced and smooth, your tiers need to be placed back in the refrigerator for a few minutes and then you will be ready to stack the tiers!

Stacking the Tiers

Stacking the Tiers

23:38

Now that your tiers are iced and chilled, it is ready to stack them on top of one another. Anita will show you how to properly mark on the bottom tier where the top tier will be placed. Then you will use plastic Boba straws for the doweling, or support of the weight of the top tier. Once the straws are placed in the 8” layer you will place the 6” tier securely on top. Once the cake is placed you will learn how to add icing to the bottom of the top tier so that the color transition will be seamless. Finally, you will learn how to smooth out completely and then you will be ready to add the fresh flowers!

Adding Fresh Flowers to the Cake

Adding Fresh Flowers to the Cake

37:47

Once your cake is iced and chilled it is time to add the fresh flowers. In this lesson you will learn what sizes of flowers you will need and how to properly apply them to create an eye pleasing arrangement on your ombre iced background. Anita will show you how to use toothpicks and candy melts to protect your cake from the insertion of the stems into your cake. This class covers how to control the overall flow and shape of the fresh flower arrangement so that your end product will be a perfect composition.

Meet Your Instructor

Meet Your Instructor

3:48

Meet Anita K. Algiene. Anita is currently the owner and head cake artist of the Midnight Sun Cakery in Anchorage, Alaska. The bakery opened in 2012 and is the leading custom studio in Alaska. The Midnight Sun Cakery specializes in natural buttercream designed cakes and cupcakes. Anita has been working professionally as a cake artist since 1992. Before moving to Alaska, she worked in professional bakeries in Colorado, Idaho, South Dakota, and New Orleans. At age 24, Anita was a lead wedding cake designer for Pastry Perfection in Boise, Idaho. In 2006, she earned her Master’s in Fine Arts in Theatrical Design from Tulane University. Most recently, you can see Anita as one of the judges on the Food Network’s third season of Buddy vs. Duff. Or you can see her sliding along the frozen arctic tundra enjoying her favorite hobby, kick sledding!

Your Instructor

Anita Algiene

Anita Algiene is currently the owner and head cake artist of the Midnight Sun Cakery, in Anchorage, Alaska. The bakery opened in 2012 and is the leading custom cake studio in Alaska. The Midnight Sun Cakery specializes in natural buttercream designed cakes and cupcakes. Anita has been working professionally as a cake artist since 1992. Before moving to Alaska, she worked in professional bakeries in Colorado, Idaho, South Dakota, and New Orleans. Anita, at age 24, was a lead wedding cake designer for Pastry Perfection in Boise, Idaho. In 2006, she earned her Master in Fine Arts in Theatrical Design from Tulane University. Most recently you can see Anita as one of the judges on the Food Network's third season of Buddy vs. Duff. Or you can see her sliding along the frozen arctic tundra enjoying her favorite hobby, kick sledding!

Bonus Material

FAQs

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