Country Cleaver

Cookin' My Way Back to the Country

A Bouquet of Roses – How To Make A Rose Ombre Cake

I am a firm believer in the transferability of sugar through the computer screen.

There seems to be no need to actually consume sugar to result in a sugar high so lofty that would make even the most capable of diabetic meters shudder with fear. Instead of an number resulting on the screen, it would just quiver and scream, “Enough already!!”.

Much like looking at Medusa would turn one to stone – looking at the cakes from this last week would turn one into an instant sugar fiend.

But for us Cake Week writers, we revel in it. Pushing the limits of our culinary expertise and our waistlines all in an effort to give you a sugar high and inspiration that will last beyond the minutes you will spend with us on the blogosphere. It is our gift to you.

If you haven’t seen the sugar sins created this week, go visit these girls – STAT! Kirsten, Mads, Allison, Kat, and Jeanne have whipped up a virtual smorgasbord of sugar for you to feast your eyes on. Literally.

My gift to myself will be paid back after spending the next 40 years on the hamster wheel treadmill. But I do these things for you. Honest.

For my contribution to cake week – the lovely women and I had a time picking out who would make what. And as the resident cake decorator of our group, I was nominated to create a layer cake. And after hours on Pinterest with the same cake coming up time and time again, it became my duty to recreate the Rose Ombre Cake from Glorious Treats.

To cap our Cake Week – the rest of us girls wanted to pay homage to our fearless leader, Kirsten of Comfortably Domestic. Today is our leader’s birthday! And with four boys and a bacon slayer of husband we wanted to make sure she was appropriated garnished in pink for this tribute.

Despite the multitude of pinks in the cake and the frosting – composing this piece is not nearly as daunting as you imagine. Just slightly time consuming.

If you’re feeling bold – here is a white cake recipe that I used. With a perfectly tender crumb and a moist, yet not too moist texture, it was a carb-o-holics dream.

Or feel the freedom to use a boxed white mix. There’s no shame in it – there’s a reason box cakes have managed to stand the test of time. They’re consistently tasty and always a win.

To begin, I doubled the recipe to make 4 layers of the whole cake. Using a 9″ pan left me with shorter layers, where an 8″ would have been ideal. The batter was divided into four bowls and each dyed in a progressively darker color. For the pink, I wanted to keep with a dusty pastel color using the Rose Petal Pink from Wilton.

The same process was used when making the frosting. I used the cooled cakes as a color chart to make sure the frosting and cakes didn’t differ to much. Remember when decorating that the colors will intensify after a couple of hours. So if it’s not the perfect shade when you mix it – walk away and let it meld. For realsies!

To put the whole kit and kaboodle together, three of the four layers were leveled so that there was no odd drooping. And aesthetics do mean something in the grand scheme of things. The final and top layer was left with it’s slight natural dome to makes ure the decorations on top had a little extra volume on them.

To fill between the layers – pipe a small barrier around the outer edge of each layer so that your filling doesn’t go squishing out the sides. In between each layer lemon curd was poured and smoothed.

Then lather, rinse and repeat until you’re at your final layer. Viola! Easy peasy, no?

To cut down on my frosting time, I utilized my ridiculous massive frosting bag and tip to make short work of the process of spreading this White Chocolate Frosting from Kirsten, our hero and leader. (The recipe is below)

The 16″ bag and #789 tip used, allow you to pipe your frosting on in an even layer and all that’s left to do next is smooth it out. It’s brilliant. So once the top was frosted and smoothed, it was time to complete the sides and smooth them out as well.

Now for the funnest part – the decorating of the roses.

Just like when coloring the batter, the frosting was divvied up and colored to match. With a disposable bag and a tip 1M in hand I went to work make the rose. With your bag at a 90 degree angle, one quick swirl around your starting point will create a mock-blooming rosette.  Because the cake was so short the ending tapers weren’t as delicate as they could have been.

But at least I knew if it wasn’t delicate, it would have been tasty in the end.

Again – repeat with a lighter color for the subsequent rows!

So there you have it – an ombre rose cake fit for a Comfortably Domestic housewife, surrounded by waves of testosterone, a true friend and our birthday girl Kirsten – or someone else special in your life.

Everyone deserves cake.

Now go make this and promptly devour.

And if you don’t believe my “Oh my holy Lord this cake is so amazing!” take it from Huck, it really is epically delicious. Homedog took a giant lick out of the frosting when I wasn’t looking. It’s on the back side of the cake, so you don’t see the evidence…

Until now. I cried, and then poured myself a drink.

Check out these other Country Cleaver Cake recipes below!

Pear Almond Cake with Brown Sugar Buttercream

Strawberries and Champagne Cake

Tropical Hummingbird Cake

How to Make a Rose Ombre Cake with Step-by-Step Photos - So totally perfect for Valentine's Day!

White Chocolate Buttercream

The Only Frosting You'll Ever Need!

Yield: 3 Cups

Prep Time: 20 Minutes

Cook Time: 15 MInutes

Total Time: 35 Minutes

PrintPrint Recipe


1 C. unsalted butter, softened
2 ½ C. powdered sugar (or more, depending on desired consistency)
Pinch of salt
6 oz. good quality white chocolate, chopped (NOT white chocolate chips or candy melts!)
¼ C. heavy whipping cream
¼ tsp. vanilla extract


Put the chopped white chocolate into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.

Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.

Measure the whipping cream into a cup, and stir in the vanilla extract.
With the mixer running on low speed, gradually pour the cream mixture the bowl.
Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.

Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
Makes about 2 ½ cups of frosting.

Kirsten Kubert of Comfortably Domestic


154 Responses to “A Bouquet of Roses – How To Make A Rose Ombre Cake”

  1. #
    Marina {} — February 18, 2012 @ 3:32 pm

    Sooooo beautiful!

  2. #
    Meredith — February 18, 2012 @ 3:36 pm

    I’ve never baked a cake, so I’m just in awe of this. So beautiful!

  3. #
    Maureen — February 18, 2012 @ 4:02 pm

    This may be the prettiest cake I have ever seen…seriously. I would be afraid to cut into it because it’s so beautiful!

  4. #
    Jessica | Oh Cake — February 18, 2012 @ 4:23 pm

    This is just beautiful. I have been wanting to try something like this – great tutorial.

  5. #
    Mads — February 18, 2012 @ 5:03 pm

    HOLY COW! That cake is way more beautiful than I could have imagined! Great job!

  6. #
    Anna — February 18, 2012 @ 6:04 pm

    Wow!! I’m Gobsmacked! What a cake, so, so Pretty! FedEx me over some will you?!

  7. #
    Kirsten — February 18, 2012 @ 8:26 pm

    Awww! You guys are the best! I’ve said it before & I’ll say it until the day I die–this is seriously the most beautiful cake I’ve ever seen. Wilton is getting a steal & should definitely pay you at least quadruple whatever it is that they do for your talent. Just awesome. 🙂

  8. #
    Carrie @Bakeaholic Mama — February 18, 2012 @ 8:39 pm

    Absolutely stunning!!!! Please give me some of your talent…

  9. #
    NanaBread (Jeanne) — February 18, 2012 @ 9:01 pm

    I knew you were talented – never doubted that. But even I was blown away when I saw how gorgeous this turned out. Confirms that you were the obvious choice to make Kirsten’s birthday tribute cake. It is a work of art, and perfect for a woman who deserves a little pink in her life. Happy birthday, Kirsten. And congratulations to you for hitting this one out of the park. It’s absolutely beautiful!

  10. #
    Kat — February 18, 2012 @ 10:59 pm

    Megan, this cake is unreal. Like when I saw the first set of snaps, I had to quick scroll through the rest of the post to see if you were showing us what you wanted it to look like or what it actually turned out like. You have a True Gift with baking lady. My biggest regret is that I cannot pull a Huck and doom some of that frosting as well. He’s a lab after my own heart.

    p.s. I love the white backdrop – great call!

  11. #
    11 — February 18, 2012 @ 11:34 pm

    OMG YOU’VE OUT DONE YOURSELF!!! CRAZY BEAUTIFUL!!! Looks like Southern Living. Impressed. Definitely impressed.

  12. #
    Mar — February 19, 2012 @ 1:55 am

    HNNGGGG! This cake is beaaauutiful!

  13. #
    Julie @ Table for Two — February 19, 2012 @ 3:28 am

    this is the most gorgeous cake i have EVER seen. to be honest, i first scrolled through and thought it was from a magazine and what you were trying to recreate. wow, you have some serious talent girl. i’m so in awe of this. i’m bookmarking it and maybe someday attempting this but i know there is no way i could recreate this! stunning!!

  14. #
    Gina @ Running to the Kitchen — February 19, 2012 @ 4:01 am

    Ahhh so THIS was what he took a nice big lick of! It’s gorgeous regardless. 😉 Although, I might’ve kicked him outside for the night!

  15. #
    Ann — February 19, 2012 @ 4:35 am

    This is stunning! I would have cried and poured myself a drink, too! …it’s truly a piece of art – and it looks delicious!

  16. #
    labonnebouche — February 19, 2012 @ 7:32 am

    Your cake looks absolutely gorgeous!!!!

  17. #
    surlykitchen — February 19, 2012 @ 3:09 pm

    um, i hope my piece of cake is in the mail. though this cake is just too beautiful to eat.

  18. #
    aarthi — February 19, 2012 @ 5:05 pm

    This looks awesome and yummy


  19. #
    Cheryl West — February 19, 2012 @ 7:29 pm

    This is breathtaking! Does this cake need to be refrigerated since it has lemon curd filling? I’m up for the challenge 🙂 Maybe lavenders. Thanks for sharing!

    • Megan replied: — February 19th, 2012 @ 10:06 pm

      No, it doesn’t have to be refrigerated 🙂 If it were fresh, perhaps it would. This was a pre-made curd, so it’s stable enough to be left at room temp. ~Megan

  20. #
    Lindsay @ The Lean Green Bean — February 20, 2012 @ 1:31 am

    so beautiful!!!

  21. #
    Jackie@abittersweetwife — February 20, 2012 @ 1:40 am

    This cake blows my mind. It’s so stunning that I really have no words. I think this would make a fabulous cake for my best friends bridal shower. She loves pink. Question is, am I ambitious enough to try this?

  22. #
    Glory/ Glorious Treats — February 20, 2012 @ 2:17 am

    You did a gorgeous job on this!! I love the soft hues you used. Thanks for linking credit to me =)

    • Megan replied: — February 20th, 2012 @ 3:22 am

      Glory – Thanks for the inspiration, I hope I did your original cake justice! It was truly beautiful. Can’t wait to see what you create next!! ~Megan
      PS – How could I not give credit to such genius? 😉

  23. #
    kelley — February 20, 2012 @ 5:11 am

    I love this cake and am very interested in making it for my friend’s bridal shower. What exact tip did you use for for roses? And what kind of lemon curd did you use?

    • Megan replied: — February 20th, 2012 @ 2:35 pm

      Hi Kelley! I used a “1M” tip from Wilton. It’s a widely used tip so it should be pretty easy to find. (Michael’s, Joann’s, Party City usually carry it)
      I used Trader Joe’s Lemon Curd, but there are many varieties – from World Market, to Dickinson’s. You can usually find it at your local chain grocery store. Or you can make your own using my recipe for Coconut Curd – just substitute lemon juice for the coconut milk 🙂
      Good luck, let me know how it turns out! ~Megan

  24. #
    val — February 20, 2012 @ 5:38 pm

    I’m not joking when I tell you that I have been looking at these incredible images for 10 minutes. BEAUTIFUL!!!!!

  25. #
    Kelli H (Made in Sonoma) — February 20, 2012 @ 5:53 pm

    it goes without saying, but I’ll say it anyway, IT’S BEAUTIFUL!

  26. #
    Monica — February 20, 2012 @ 8:13 pm

    Indeed–the prettiest cake I’ve ever seen.
    Great tutorial too–thank you. And thank you for not shaming me for occasionally (ok, usually) using a box cake mix. That was ever-so-gracious of you…
    See you for SALAD week coming up!? Yay! I get in on this one!

  27. #
    Beth — February 20, 2012 @ 8:54 pm

    What a beautiful cake, and a great story. Poor you! I came over from Comfortably Domestic, and it somehow escaped me that Saturday was her birthday. Thanks for letting me know!

  28. #
    Maureen — February 21, 2012 @ 12:09 am

    This is the most beautiful cake I’ve seen in a long, long time. Well done!

  29. #
    Maria — February 21, 2012 @ 10:35 am


    i really like this cake and want to “rebake” it (sorry, im from Germany ^^). My english isn’t that good and i’m not very used to the english terms for weights. Does “C.” mean cup? ^^”
    I will make my way trough the recipe and i hope that i’ll understand everything that i’ll be able to make this amazinge cake.

    Greetings from Germany.

    • Megan replied: — February 21st, 2012 @ 3:23 pm

      Hi Maria! Yes the “C” does stand for “cup”. I hope that helps. I hope that you enjoy the cake and I’m sure it will turn out beautifully!! Good luck, and please let me know how it turns out. 🙂

  30. #
    Rina@Itheecook — February 21, 2012 @ 1:31 pm

    Stunning. I would have cried too lol!

  31. #
    Lisa — February 21, 2012 @ 3:10 pm

    So gorgeous! I found you on foodgawker. <3
    I just love rose cakes, but your blush pink ombre one just takes the cake (literally). Absolutely stunning. Thanks for sharing!

    Lisa @

  32. #
    craftymommajess — February 21, 2012 @ 4:46 pm

    Did you only need one batch of the frosting to ice the cake and decorate it? Obviously you only need a crumb coat since those beautiful rosettes will add tons of sweetness 😉 I think I’m going to make this for my daughter’s princess party!

  33. #
    Jorgelina — February 21, 2012 @ 4:48 pm

    So romantic! What a beautiful cake!

  34. #
    Lauren @ Climbing Grier Mountain — February 21, 2012 @ 11:09 pm

    Beautiful! You’re so talented Megan! Bravo!

  35. #
    35 — February 23, 2012 @ 1:18 am

    This is pure perfection. Its too daunting for me to attempt (patience is not my virtue), but I had to read the entire post just to get a grasp of how you managed it!!

  36. #
    MrsMenton — February 24, 2012 @ 1:04 am

    This cake was so beautiful, I started Pinterest to pin it for that day when I get enough courage to try something this pretty.

  37. #
    Mariam — February 24, 2012 @ 11:13 pm

    This cake is GORGEOUS! I’d love to make the frosting but, where I live (Mexico) it’s really difficult to find good quality white chocolate. All I’ve got is white chocolate chips. If I use them, the frosting will be horrible or something? I’m just wondering… :(.

  38. #
    Charlie — February 24, 2012 @ 11:25 pm

    Hello Megan!
    I found you via Kim over on Lunatic.

    This cake is marvellous!
    My granddaughter has a birthday in Oct.

    Do you have a tutorial on the roses?

    I had better practice a lot before Oct.

    I want it to be perfect …… after all she is :~D

  39. #
    Iwonka — February 25, 2012 @ 4:30 pm

    This is the best cake ever (didn’t make yet) but going shopping and will do today love u instruction thank you very much ops can u show how to make those roses for next time thank you

  40. #
    Amanda — February 25, 2012 @ 9:04 pm

    I am making one right now only in blue for a baby shower. This has been a great tutorial! Thank you so much!

  41. #
    Lexy — February 26, 2012 @ 1:46 pm

    One lucky dog. Really, just gorgeous.
    Question – Was one recipe for frosting enough for the entire
    cake? I would imagine you needed at least twice the amount.
    Can’t wait to give it a go.
    Keep up the fantastic work and thanks for sharing.

    • Megan replied: — February 26th, 2012 @ 5:25 pm

      Hi Lexy,
      Yes I did double to frosting recipe. Sorry, I didn’t realize that wasn’t specified. Hope you like it, it’s pretty tasty. The hound sure thought so!!

  42. #
    Lynda — February 29, 2012 @ 7:01 pm

    I will be making this cake for my sons’ wedding coming up in July. The colors will be various shades of blue though as the brides dress is a reniessance style dress with a royal blue bodice. I am so excited to incorporate this into the wedding plans.

    • Megan replied: — February 29th, 2012 @ 8:23 pm

      Oh Lynda, I’m so thrilled you will be making this cake. I’m sure it will turn out splendidly! Please be sure to send me pictures when it’s done! And let me know if you have any questions!! ~Megan

  43. #
    San — March 5, 2012 @ 9:07 pm

    Hi ,
    can u pls help me to clarify the questions so that i want to make it for my baby 1st birthday
    was wondering whether the cream would be stable enough for outside temperature if so for how long it would be stable ?
    for making roses do we need to add more powdered sugar …

    is the taste similar to butter cream how does it taste like ?

    can we color the icing recipe …pls let me know

  44. #
    DenSocha — March 5, 2012 @ 9:55 pm

    OMG. This is THE most beautiful cake I have seen. It’s simplicity makes it so elegant and gorgeous!!! You ROCK!

  45. #
    jareubi — March 14, 2012 @ 8:18 am

    It’s look like gorgeous, but it’s not delicious. It’s just sponge cake and cream… here it is very yummy :

  46. #
    Maria — March 14, 2012 @ 7:57 pm

    So, yesterday a friend of mine and i tried to make this cake… and we really failed. We thought that it would be easier but we had a lot of fun.

    First, we couldn’t find any colours for the cake… I don’t know if you get them only in the US but we weren’t able to find them in any supermarket. An old lady told us to use raspberry syrup, but in the end the cake became grey and not pink, rosé or anything else… ^^

    The next problem was that the german butter is yellow and not white… When we were making the frosting, we wondered why its yellow and not white…

    We decided to make a cake with yellow frosting, but it was too fluid and we were able to make kind of roses on the top of the cake, the rest… =D

    But even it looked not like the cake you made, we had a lot of fun and it tasted very good. We love your frosting and will use it for cupcakes… They’re easier to make =D

    Greetings from Germany.


    Sorry for the bad english, but well… ^^

  47. #
    Angela — March 24, 2012 @ 7:14 pm

    I used your technique my sister’s 21st birthday cake.

    Turned out GREAT!

    I didn’t have 8 inch pans, so I only was able to get 3 rows with a 9 inch pan – no biggie.

    I still love it.

    Prob my favorite cake ever.

    I pinned it —
    hope you can see the picture.
    I also added your link so people know where it came from.

    You’re awesome!

    • Megan replied: — March 24th, 2012 @ 8:37 pm

      Oh Angela – I am over the moon that this cake turned out for you! It’s absolutely GORGEOUS! I am loving every inch of that beautiful purple!
      Thanks so much for showing me the final results. And thanks for pinning it as well. Happy Weekend! ~Megan

  48. #
    Jamie — March 25, 2012 @ 7:34 pm

    Just made this icing! It turned out delicious, however a bit lumpy. There are tiny bits of white chocolate throughout the icing. It didn’t ruin the taste at all, just the texture. I can’t figure out what I did wrong! 🙁

  49. #
    Sarah — March 28, 2012 @ 2:58 pm

    When I first saw this I nearly cried it was so beautiful! You did an absolutely amazing job 🙂
    I decided to take a crack at making it – and suceeded! It came out really well and the roses, although a little difficult to get the hang of at first, worked out well and look beautiful! That icing recipe is absolutely divine and the melted white chocolate adds such an amazing flavour!
    Thank you for being a such an inspiration <3
    ~ Sarah

  50. #
    Amy — April 8, 2012 @ 11:30 pm

    Hi Megan,

    Thanks for sharing this, I am making it for my daughters first birthday. My sister and I did a test run and it came out delish. The only problem we had was the frosting was super soft, and melted quick do the roses were do I make the frosting a little more firm. This cake is amazing

  51. #
    Jen @ — April 12, 2012 @ 2:10 pm

    Did you just use a single batch of the frosting to frost your cake? Or did you double it? Or x1.5 it? Thanks!

    • Megan replied: — April 12th, 2012 @ 2:13 pm

      Hey Jen! I doubled it. But I had a lot of frosting left over. It’s better than not having enough thought! You could 1.5X the recipe and you’d be just fine, I think. But if you’re nervous about running out, just double the recipe for peace of mind. Are you making it? Please let me know how it turns out! E-mail me pictures, I love pictures. ~Megan

  52. #
    Jen @ — April 13, 2012 @ 2:46 am

    Yep – I’m making it tomorrow for a party Saturday night. I’m doing a purple cake. I’m might use the frosting as filling between the layers as well, so I’ll definitely double it. Like you said, I’d rather have too much than not enough…

  53. #
    Natalie — April 20, 2012 @ 8:50 pm

    I’m planning a baby shower and I’m pretty sure I’m going to be making this! It’s gorgeous and it gives me a good excuse to use all my Wilton tools that are just sitting on a shelf!

  54. #
    Kyra Ketnick — April 21, 2012 @ 10:59 am

    I made this cake today and it came out wonderfully, loved the piping technique and ombre colors. The only thing I thought was off is that I felt my icing wasn’t stiff enough to pipe the roses. I added more powdered sugar and some corn starch to thicken and still your pics look like the icing is so thick. Did you do anything extra to get it that way? Or maybe I needed to whip the icing for longer than 3 minutes to let the cream thicken more?

    I will definitely make it again, the icing is wonderful in flavor!

    Here’s a pic of my attempt:

  55. #
    Hannah — April 23, 2012 @ 4:27 pm

    Hi! I’m planning to make this cake as well but I’m going to try and use homemade dyes (blueberries, beet juice, and raspberries)I’m really nervous! I’m wondering about the above question though, I think adding my dyes to the icing will make it too watery. any suggestions to get it nice and thick?? Thanks its such a gorgeous cake, I’ve had it open on my screen all day admiring it and trying to decide if I should try it or not!

  56. #
    Debra — May 1, 2012 @ 10:54 am

    This is amazing! You inspired me to take this on for my little girl’s first birthday. Great tutorial!!

    Pinned at:


  57. #
    Sarah — May 1, 2012 @ 12:09 pm

    I made this for my daughter’s First Communion. Thanks so much for the clear pictures and instructions! Also, the white chocolate buttercream icing was incredible, and I will never, ever make plain buttercream again. I used the icing between the cake layers because I couldn’t find lemon curd and was worried that I would have to refrigerate it if I used it anyway. (And it was too big to fit in my already-packed refrigerator!) Pictures here: and here:

  58. #
    Natalie — May 17, 2012 @ 8:32 pm

    I just made this last week for a friend’s baby shower. It turned out great! The white chocolate buttercream was delicious!

  59. #
    loleta — May 23, 2012 @ 8:14 am

    I find this cake delicious and really nice. I will offer it to my sister on her engagement party. You may like to have a look at my Lavender cupcakes at English version for the recipe available by clicking English. I would love to have your opinion about them.

  60. #
    Laura McCormack — July 4, 2012 @ 4:37 pm

    This cake is absolutely stunning!!! I would love to make this. I usually use swiss merengue buttercream…..would this work doing the rose swirls??



  61. #
    Priya — July 6, 2012 @ 6:27 pm

    Truly magnificent effort and the cake looks mind-blowing beautiful

  62. #
    katia — September 4, 2012 @ 1:39 pm

    will make this for my baby girl dedication day!! looks stunningx

  63. #
    Nina — October 4, 2012 @ 6:01 am

    I absolutely ADORED this and my mind is set on making it for my baby girl’s 1st birthday next week.. I have a silly question, though: when you divided the cake mix in 4 and made the different colors… how did you cook them? all separately? cause I’m afraid that will affect the way the cake turns out (like, if the mix is too little it will come out dry or something). Is this silly or what? does that affect it in any way?

    • Megan replied: — October 4th, 2012 @ 8:20 am

      Hi Nina! I’m absolutely thrilled you are oging to make this for your baby’s first birthday! I’m so touched. To answer your questions – Seperate the batter into four bowls and tint them all seperately. I baked my batches two pans in the oven at a time. I didn’t want them to crowd the oven too badly and risk them baking unevenly.
      The cake mix numbers that I used are to make 4 cakes – So if you’re going to use a boxed mix – one box will make two 8 or 9-inch cakes. So use two boxes of mix to make the four cakes. But the recipe below will make all four cakes for you. Hope that helps! Send pictures – I can’t wait to hear how it all turns out. E-mail me at or tweet or Instagram me pictures (@CountryCleaver) Good luck! ~Megan

  64. #
    Nina — October 6, 2012 @ 4:08 am

    Thank you! Will do! I hope it turns out at least nearly beautiful as yours 🙂

  65. #
    Linda — October 20, 2012 @ 2:14 pm

    I was so thrilled when I first saw your cake that I immediately decided to make this one once in a while.
    Aaaaand today was finally that day! 😀 I’ve done 3 times your frosting recipe (delicious!!!!) and the cake turned out to be a 6 kilogramm heavy, pink monster! And so far everyone loved it very much. This cake has been a huge challenge for me (started enjoying baking just half a year ago) and I’m very very thankful for your recipe! 🙂

    Greetings from tiny Luxembourg! Yes you reach people out there too! 🙂

  66. #
    Claire — November 7, 2012 @ 6:24 pm

    Oh “my good holy God” that looks amazing. It’s on my list. WOW!!!
    And hahaha – that is too funny about the dog. I would have poured a drink too. lol
    Love this! Going to pin. May have to link to this on my blog during my next cake post. Thanks!

  67. #
    Natasha @ The Cake Merchant — February 26, 2013 @ 8:02 pm

    This is the most beautiful cake I have ever seen! I am totally inspired.

  68. #
    Jessica — March 18, 2013 @ 7:21 am

    Thank you for posting such seemingly-simple follow-along-able instructions! I will be making this later in the week for MY birthday! I might change the flavors & colors though… Hmmmm… what should I do?? 🙂

  69. #
    Suzanne — March 26, 2013 @ 9:32 pm

    What a gorgeous cake this is and wonderful instructions too, lovely photos!

  70. #
    gemma Louise — April 14, 2013 @ 5:31 am

    I wish you could make me this cake for my wedding. If only you lived in the uk 🙂

    • Megan replied: — April 14th, 2013 @ 9:53 am

      Aww you’re so sweet Gemma!! Congrats on your impending nuptials! This cake is soooo easy to make – it would be a breeze to make for a wedding! I so hope that you’ll have someone make it for you!!

  71. #
    Natasha — April 20, 2013 @ 7:37 am

    Hey there! This cake is absolutely gorgeous!! I’m planning to attempt it for my friend’s bridal shower in a week and I was just wondering about the consistency of the white chocolate buttercream. I’m used to adding a bit of crisco (hate the flavor but does the job) to my frosting for a consistency that stiffens a little, making it easier to transport, etc. I’m wondering how this frosting holds up in terms of that and would it make it too difficult to transport?

    Thanks for your help!

    • Megan replied: — April 20th, 2013 @ 12:51 pm

      Hi Natasha! For transporting this cake- using Crisco (at least some) would be a great idea. It’s definitely a lot easier and more stable and doesn’t fluctuate with temperature changes as much as butter would. So totally substitute a little Crisco for the butter. And the added Crisco holds up nicely when you’re decorating, where butter would soften or start to melt under the heat of your hands. 🙂 Hope that helps! If you have more questions, feel free to ask! Megan

  72. #
    Fernando — May 2, 2013 @ 7:48 am

    Wonderful cake!!! I am planning to make it for a 70th anniversary! My mother really loves whipped cream. I wonder if it is possible to make this cake with such a “delicate” frosting. I alsoneed to transport it and I am worried about it!
    Thank you for giving such fantastic ideas!!

  73. #
    Janis L Stewart — June 16, 2013 @ 7:59 pm

    I made this cake on for a wedding shower I was hosting and to say it was a big hit is an understatement! It makes quite the statement and is most impressive. The cake received rave reviews not only for its beauty, but it also tasted great. Thank you so much for sharing this recipe and the detailed instructions on how to put the cake together.

  74. #
    Shari — June 29, 2013 @ 6:27 am

    Megan, this looks amazing! How many batches of the frosting did you make to achieve this? Thanks for sharing…Can’t wait to make it!

    • Megan replied: — June 29th, 2013 @ 6:37 am

      Thanks Shari!! i actually making this cake next weekend for a friend’s wedding! Can’t wait! For this cake, I made two batches of frosting! Hope that helps! Good luck and send photos of the finished product 🙂 Megan

  75. #
    nadnie — August 7, 2013 @ 5:20 am

    Hi Megan, love your cake and receipe, it is truely stunning, would love to try the cake, but there is no lemon curd available in Germany, any ideas for substitution ?

    Thanks a lot & looking forward getting started.

    • Megan replied: — August 7th, 2013 @ 8:32 am

      Hi Nadine!! You can fill this cake with anything you want! Berry jam would be lovely in this cake! That would be my first choice if lemon curd wasn’t available. Good luck 🙂 please let me know how it turns out! Megan

  76. #
    Pooja — September 29, 2013 @ 8:02 am

    Simply awesome! I have been drooling over the pics for quite some time. Other than Rose Petal Pink what other colors did you use? I’ve come across so many shades but I’m a bit skeptical to try out. Your shades are just perfect.

  77. #
    Linda had a little Lamb — November 25, 2013 @ 8:45 pm

    Thank you for this tutorial and for the recipes. What a beautiful looking cake.

  78. #
    Eva — January 13, 2014 @ 12:49 pm

    Hi Megan! What a glorious cake design! I am absolutely thrilled and am going to copy it as soon as possible. Just one question: Why do you advise against chocolate chips for the frosting? Until now I have always used (very good quality) chocolate chips for my frostings, ganaches and the like.
    Greetings from Germany, Eva
    Postscrip for Nadnie: Of course you can buy lemon curd in germany – though I prefer selfmade (Try bigger stores like real, kaufland, maybe edeka) 🙂

  79. #
    vinita — January 21, 2014 @ 12:04 am

    just waitng to try out this great cake .thank you for the white chocolate butter cream recipe.I have tried ganache with white chocolate .It was great.

  80. #
    Rhonda Salsbery — July 9, 2014 @ 5:23 pm

    Megan, I just found your wonderful website today and drooling over each recipe. The Rose cake just looks wonderful and I can’t wait to try it. I was cracking up about your doggie lick, only because that happened to me at Thanksgiving. I had made a yummy dark chocolate cake with ganache frosting and chocolate curls. Just before we were getting ready to take the cake to relatives I left the kitchen for only a couple of minutes, but that was too long. Mr. Brooks (springer spaniel) decided to taste it! As soon as I saw the look on his face I knew he was guilty.:D

  81. #
    Sarah — August 8, 2014 @ 6:01 pm

    Does this frosting actually come out as thick and stiff as it looks?! It looks perfect, but with every frosting I’ve tried to make to decorate this style cake came out too runny. Did you refrigerate it after you made it before you began decorating?

    • Megan replied: — August 11th, 2014 @ 5:33 am

      Hi Sarah, it is important when making a cake like this to use a homemade frosting. Canned frostings are TOOO soft and melt, which is sounds like you’re dealing with right now. Use the frosting recipe I outline in the post and you should be just fine. If you want to use a canned frosting, I highly recommend WILTON brand, it is specifically made for this type of cake decorating. Good luck!

  82. #
    gretta — October 22, 2014 @ 8:52 pm

    What kind of white chocolate did you use for the ganache?

  83. #
    LaRie — May 9, 2015 @ 7:16 pm

    I got to the end and busted out laughing.   Dogs + cake, always leads to a story!  Gorgeous,  even with the doggie cake kisses.

  84. #
    Rhonda Dormaier — August 3, 2015 @ 9:04 am

    How many batches of White Chocolate Buttercream do you need to make for the Rose Ombre Cake?

    • Megan replied: — August 3rd, 2015 @ 8:24 pm

      Two batches should MORE than cover it. Send photos – I look forward to seeing the final result!!

  85. #
    Rajarshi Solutions — August 6, 2015 @ 1:55 am

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  86. #
    Caitlin — August 14, 2015 @ 12:11 pm

    Hi! your cake looks absolutely amazing! Im going to try to make this cake for my niece birthday party but I have a question about the coloring. Did you use only that one color to make different colors?

    • Megan replied: — August 16th, 2015 @ 8:20 pm

      Hi Caitlin – Yes, I use the same color for the frosting – I just use more of it to create the darker and lighter gradient look. And allow time for your frosting to set for a while and the color to develop. It takes a couple hours to the colors to set up and be their best, they will darken slightly as they set. So be patient as you color your frosting!

  87. #
    May — September 5, 2015 @ 5:44 am

    Hi Megan,
    How early in advance can I make this cake or can it sit at room temp? I was thinking to make the buttercream frosting 2 days before my baby’s baptism then make the cake and assemble the day before or will the consistency of the buttercream be affected if I keep it in the fridge for that long?? Sorry I have no idea on these things!

    • Megan replied: — September 8th, 2015 @ 7:54 pm

      Hi May!! This cake can sit at room temperature, as long as it’s not too hot out! So, if it’s much above 75, try and store it in the fridge until about 30 minutes prior to serving!

  88. #
    Maria — October 24, 2015 @ 10:41 am

    Gorgeous.. and so funny! I’m sorry home dog took a lick but you handled it with grace–> he’s still alive!  Wish I could make a cake like that!

  89. #
    regime facile lobna — October 26, 2015 @ 7:13 am

    merci pour la recette, cela a l’air délicieux

  90. #
    regime rapide laura — December 25, 2015 @ 6:36 pm

    merci pour le plat, cela a l’air délicieux

  91. #
    Erin @ Texanerin Baking — March 8, 2016 @ 6:29 am

    Hahaha. Huck. 😀 At least he kept it confined to one place! Good doggie. And gorgeous cake!

  92. #
    Amanda | The Chunky Chef — March 8, 2016 @ 11:34 am

    Oh my gosh that is the most gorgeous cake I’ve ever seen!!!

  93. #
    Becky Hardin | The Cookie Rookie — March 8, 2016 @ 5:05 pm

    That cake’s transitions are so beautiful

  94. #
    Melanie | Melanie Makes — March 8, 2016 @ 5:27 pm

    Such a gorgeous cake – love how you made it look so doable!

  95. #
    Joanie @ Zagleft — March 9, 2016 @ 12:28 pm

    You are so talented, this is seriously one of the most beautiful cakes I’ve seen.

  96. #
    Cathy Trochelman — March 9, 2016 @ 1:25 pm

    This is one GORGEOUS cake! Love the tutorial…although I’m not convinced mine would ever look *quite* as good 😉

  97. #
    Chandra@ The Plaid & Paisley Kitchen — March 11, 2016 @ 9:47 am

    Dog Lick and all this is the most beautiful cake!  I love the soft pink colors!

  98. #
    Jules — April 3, 2016 @ 7:40 pm

    I made this cake in three sizes for my niece’s bridal shower. The sizes were 9-inch, 8-inch, and 6-inch. They all turned out beautifully. The icing was amazing. I did substitute 1/2 of the butter with shortening to make sure icing didn’t slip.  Your instructions were spot on! Thanks!

    • Megan replied: — April 3rd, 2016 @ 8:08 pm

      Jules, I’m SOOOO Pleased to hear that the cake was a success!! Tag me in some photos on social media, I would love to see how it turned out!! Thank you so much!

  99. #
    Melanie — June 29, 2016 @ 6:13 pm

    How many batches of buttercream did you need to frost this 9″ cake?

  100. #
    jyoti karakoti — August 3, 2016 @ 11:54 pm

    cake looks so delicious nd yummy i will try this recipe….
    Great post. thanks for sharing ………

  101. #
    Jennifer — August 11, 2016 @ 8:55 am

    Hi May,
    When you made the rose frosting, did you put frosting in four bowls and then color to match the cake? If so, How much did you put in each of the four bowls? The recipe makes 2.5 cups right?

    Thank you,


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