bake - January 2013 - 48
Ombre Fades into the Spotlight
Over the past few months the gradient styling known
as ombre, has become a tremendously popular design
request in the wedding cake industry. For those who are
unfamiliar with the style, it is the subtle fading of a color
on the cake, and can be executed using a number of diff erent
mediums. Currently dominating Pinterest boards, the
new design has been executed in a countless number of
methods and mediums.
“The ombre is an incredibly popular trend comprising a
large percentage of our designs,” says Maggie Austin, artistic
director at Maggie Austin Cake in Alexandria, VA. “It’s
wonderful seeing clients embrace color.”
The hip design has become tremendously popular with the
Millennials demographic, many of them preferring its simple
and modern style.
“I think it’s something that’s diff erent, unique, and not really
traditional. The people who ask for this style are a little
younger, a little hipper, are trying to break the mold a little
bit,” says Danielle Worley, owner of Nashville Sweets in
Nashville, TN.
Color Execution
Whether you’re using fondant or buttercream, the concept
is simple. Typically, you want the transition in color to be as
smooth and gradual as possible. As simple as it may be, the
execution takes time and patience. If rushed, the gradient
can look inconsistent and unbalanced.
For the most part, the chosen colors are light and soft
tones. Any color and the rate at which it fades are possible.
However, bright and very dark colors depart from the more
popular version of the trendy cake.
“I think the key to a beautiful ombre is a very gradual transition
of color. If the hue jumps too quickly from saturate
to tint, it will be jarring instead of graceful,” Austin says.
The most diffi cult part of making an ombre cake is the coloring.
The number of transitioning tones you use will depend
primarily on how tall the cake is and whether or not
there will be separate gradients on each tier. As you are
making your colors, always aim for a lighter tone than expected,
Worley says. It’s always easier to add color than to
take it away. For a two-tier cake, Worley says that roughly
four shades should be enough to create a light fade.
Like any cake order, clearly communicating the artistic
direction for the cake with the clients is critical. It is especially
important when working with color, a feature that can
easily be miscommunicated.
ALL PHOTOGRAPHY COURTESY
OF MAGGIE AUSTIN CAKE
48 < JAN 2013 | bakemag.com
http://www.bakemag.com
bake - January 2013
Table of Contents for the Digital Edition of bake - January 2013
bake - January 2013
Editor's Note - The Expansion Issue
Table of Contents
News Bites - Yankellow Joins King Arthur Flour
Rich Products Adds to Portfolio
Make a Cake Face is Back
Lawrence Foods Earns Sustainability Award
California Passes Homemade Food Act
Management - Handing Off the Keys
Tax Tips - Equipment Deductions
Alternative Funding
Labor Front - Wage Trends
Legislation - Subsidies & the Farm Bill
Ingredients - Reformulating with Whole Grains
Honey: Local & Clean
Fundamentals of Raising Capital
Prepare and Be There
RBA Roadshow - On the Road to Success
Local Connections
More Growth for Tim Hortons in 2013
Ombre Fades into the Spotlight
Extreme Cupcakes
Cafe - Breakfast is Booming
Products
Marketplace
Ad Index
bake - January 2013 - bake - January 2013
bake - January 2013 - 2
bake - January 2013 - Editor's Note - The Expansion Issue
bake - January 2013 - 4
bake - January 2013 - Table of Contents
bake - January 2013 - 6
bake - January 2013 - 7
bake - January 2013 - Make a Cake Face is Back
bake - January 2013 - Lawrence Foods Earns Sustainability Award
bake - January 2013 - California Passes Homemade Food Act
bake - January 2013 - 11
bake - January 2013 - Management - Handing Off the Keys
bake - January 2013 - 13
bake - January 2013 - Tax Tips - Equipment Deductions
bake - January 2013 - Alternative Funding
bake - January 2013 - Labor Front - Wage Trends
bake - January 2013 - 17
bake - January 2013 - Legislation - Subsidies & the Farm Bill
bake - January 2013 - 19
bake - January 2013 - Ingredients - Reformulating with Whole Grains
bake - January 2013 - Honey: Local & Clean
bake - January 2013 - 22
bake - January 2013 - 23
bake - January 2013 - 24
bake - January 2013 - 25
bake - January 2013 - 26
bake - January 2013 - 27
bake - January 2013 - 28
bake - January 2013 - 29
bake - January 2013 - Fundamentals of Raising Capital
bake - January 2013 - 31
bake - January 2013 - 32
bake - January 2013 - 33
bake - January 2013 - Prepare and Be There
bake - January 2013 - 35
bake - January 2013 - 36
bake - January 2013 - 37
bake - January 2013 - RBA Roadshow - On the Road to Success
bake - January 2013 - 39
bake - January 2013 - 40
bake - January 2013 - 41
bake - January 2013 - Local Connections
bake - January 2013 - 43
bake - January 2013 - More Growth for Tim Hortons in 2013
bake - January 2013 - 45
bake - January 2013 - 46
bake - January 2013 - 47
bake - January 2013 - Ombre Fades into the Spotlight
bake - January 2013 - 49
bake - January 2013 - 50
bake - January 2013 - 51
bake - January 2013 - Extreme Cupcakes
bake - January 2013 - 53
bake - January 2013 - 54
bake - January 2013 - 55
bake - January 2013 - Cafe - Breakfast is Booming
bake - January 2013 - 57
bake - January 2013 - 58
bake - January 2013 - 59
bake - January 2013 - 60
bake - January 2013 - Products
bake - January 2013 - 62
bake - January 2013 - Marketplace
bake - January 2013 - 64
bake - January 2013 - 65
bake - January 2013 - Ad Index
bake - January 2013 - 67
bake - January 2013 - 68
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