Wilton St. Patrick's Day Ombré 5-Layer Cake

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by Wilton Design Team

Wilton St. Patrick's Day Ombré 5-Layer Cake

Ombré cakes are easy when you use Wilton’s five-layer pan!

Project Details

  • Level:beginner
  • Time:2 hours

Project Instructions

  • 1
    Project time does not include time needed to neither bake nor cool cake, nor for the fondant cutouts to dry.
  • 2
    Two to three hours in advance, tint five 1-3/8 inch balls of fondant five different shades of Green, ranging from light to dark. This will make two shamrocks and a fondant strip in each color. For each color shamrock, roll three 1/4 inch balls. Cut three of the balls in half. Roll each half into a cone shape. Use damp brush to attach two cones, pointed ends together, to form each leaf. Flatten slightly. Repeat for a total of three leaves on each shamrock. For stem, roll a log, 3/8 inch long x 1/16 inch diameter. Use damp brush to attach leaves to log. Trim log, leaving about 3/16 inch exposed. Let dry on cornstarch-dusted surface, about 2 to 3 hours.
  • 3
    Prepare cake batter following recipe directions. Divide batter into five equal portions. Tint each portion a different shade of Green, ranging from light to dark. Gradually add more color to batter for darker shades, but mix batter between additions to check color. Bake and cool cake layers in pan set according to pan package directions.
  • 4
    Place darkest Green cake layer on cake plate. Use spatula and White decorator icing to ice top of layer smooth. Stack next darkest Green layer. Continue icing and adding layers, with lightest Green layer at top. Ice top and sides smooth with White icing.
  • 5
    Use cake marker to mark side of cake for positioning fondant strips. From bottom of cake, mark 3/8 inch up, 1-5/16 inch, 2-1/4 inch, 3-1/8 inch and 4- 1/16 inch. Use 9 inch fondant roller with Pink guide rings to roll out remaining fondant in all shades, separately, 1/16 inch thick. Use fondant trimmer to cut one strip in each shade, 21 inch long x 1/4 inch wide. Use damp brush to attach strips around cake, aligning bottom with marks. Trim excess as needed. Use damp brush to attach shamrocks to same color strip at front and covering seam in back.
  • 6
    Use tip 3, a cut disposable decorating bag and White icing to pipe bead bottom border.

Project Details

  • Level:beginner
  • Time:2 hours

Project Supplies

  • Wilton Decorator Preferred Fondant 24 oz. White 104795455
  • Wilton Icing Color 1 oz. Kelly Green 104103421
  • Wilton Decorating Brush Set 5 pc. 104793678
  • Wilton Easy Layers Cake Pan Set 104816364
  • Wilton 10 inch x 16 inch Cooling Grid 104106022
  • Wilton Ready-To-Use Decorator White Icing 4-1/2 lb. 104105016
  • Wilton Angled Spatula 9 inch 104106122
  • Wilton Cake Marker 104560137
  • Wilton Roll-N-Cut Mat 104106118
  • Wilton Fondant Rolling Pin 9 inch 104105836
  • Wilton Fondant Trimmer 104726988
  • Wilton Disposable Decorating Bags 12 inch 104105894
  • Wilton Decorating Tip No. 3 104103110
  • Favorite White Cake Mix
  • Cornstarch
  • Plastic Ruler
  • Food-Safe Scissors