Pink Ombre Cake

 If you haven’t noticed yet, I’ve been OBSESSING about these scallop decorated cakes. They’re not only darling and super easy, they are one of the fastest to decorate start to finish. The fun part about this cake was I also made the inside ombre!

Raspberry Cheesecake Filling Recipe:

– 1 stick of butter
– 2 blocks of cream cheese
– 2-3 cups powdered sugar (taste as you go)
– 3/4 cup frozen raspberries

Soften butter and cream cheese. Mix both with a hand mixer until combined. Add powdered sugar one cup at a time. Once desired sweetness is achieved, add frozen raspberries until fully incorporated.

Using a vanilla cake recipe and red food coloring, I made three different shades. NOTE: The red food coloring is really strong don’t be afraid to take it slow when adding, after all you can always add more 🙂

Once all of the layers were baked I cooled them in the freezer and made the raspberry cheesecake filling. I cut the layers so they were even in height and stacked the layers putting the raspberry cheesecake filling in between.

I finished by doing a light crumb ice and putting the cake in the freezer for 15 minutes. I then decorated it with the scalloped frosting technique shown in the video below. Good luck with your decorating, feel free to leave comments or questions!

5 thoughts on “Pink Ombre Cake”

  1. I just make it from scratch:

    1 pound of butter whipped in the mixer and then I slowly add a 2 pound bag of powdered sugar. Mixed until incorporated. I add vanilla and food coloring as well

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