This recipe makes enough frosting to ombre frost a three layer cake with plenty left over for cupcakes. If you find your cake layers are domed, next time try reducing your oven temperature and increasing the cooking time.
Add cream cheese gradually, then vanilla essence. Do not add colour.
Cut a sheet of baking paper in three sections and place around the edges of a cake board, sitting on a lazy susan.
Place the first layer on the board. add a dollop of frosting in the centre and smooth to edges. You will need more than you think.
Place the next layer on top. Try and keep the layers straight--You may need to trim them--and add another dollop of frosting then smooth to edges.
On the top of the cake, start icing from the top and work your way down the sides. This is called a crumb layer. It makes all the crumbs stick to the cake and not show through the outermost frosting layer. Your layers will be a secret until the big reveal.
Chill the cake until the frosting has set.
Separate the remaining icing into three bowls and colour to your taste.
Oh so pretty
Once your cake is chilled, it's time to have some fun.
Frost the bottom layer first. Don't worry about making it thick, the easiest way is to whack it all on and then scrape off. Try to fill in all of the gaps.
Now for the top layer: just as before, dollop your frosting on the top and work from the inside out, letting the frosting fall off the sides as you go. Smooth over the top.
Wedge the frosting for the centre layer in the middle, don't worry too much about layer integration just yet.
Now you have all your frosting on, use a palette knife and move it up and down the cake to integrate the layers as your rotate the lazy suzan. Only do two colours at a time. Continually wipe the knife so the colours still stay in their layers.
Do the same with the top layers
Smooth the icing out, scraping off a lot of the excess but making sure you don't hit the crumb layer.
Play until you are happy. Take each each piece of baking paper out so you have a nice neat edge.