My husband and I are currently expecting our first- also the first grandchild in both our families- so when we found out the sex of our baby, we wanted to tell the grandparents-to-be in an extra special way. I’m a big fan of using dessert to reveal news, so we decided on an ombré gender reveal cake with a little extra pizzaz: white balloon toppers that pop to reveal a shower of edible blue or pink confetti!
Blow up the balloons. Keep them fairly small and round so that they are still opaque. It’s very important to use the pump instead of your mouth, because if you blow them up with your mouth you will leave small drops of saliva on the inside of the balloon, making for moist and unappetizing confetti.
Place a dab of rubber cement on the end of a wooden skewer then insert into the knot of the balloon. Insert the skewer into the cake until it reaches a height you like. Repeat with remaining balloons. If the balloons look too floppy, you can place a small dab of rubber cement between the balloons to help them support each other.
1 Hour/s 45 Minute/s
- White cake mix (1 box)
- (2) 6” cake pans
- Pink or blue food coloring (we used Wilton pink and sky blue)
- 1 cup butter, softened
- 3-4 tbs milk
- 2 lbs powdered sugar
- 4 ½” circle cookie cutter
- Preheat oven to temperature indicated on mix package. Grease 6” cake pans.
- Mix white cake batter according to box directions. Use the measuring cup to divide the batter into 4 equal portions.
- Add a dab of color to the first batch of batter and blend thoroughly, until color is lightly showing. Pour into a cake pan, then mix the second batch of batter with slightly more color than the first batch. Pour into second cake pan and bake both according to package directions, then let cool on cooling rack.
- Mix color into the third and fourth batches of batter, getting progressively darker in color. Grease cake pans and pour in the third and fourth batches. Bake according to package directions, then let cool on cooling rack.
- Use the circle cutter to trim the sides from each layer. Use a knife to slice off the rounded top so each layer is flat and smooth. Trim the bottom as well to remove the brown baked color from the cake.
- Mix butter, powdered sugar, and milk together until you have a thick, spreadable buttercream frosting. Spread a thick layer of frosting between each layer of cake, then frost a thin crumb coat around the cake. Let cool in the fridge for ½ hour.
- Frost a second layer until cake looks smooth and clean and there are no traces of colored crumbs. Need tips to make it look perfect? We’ve got a tutorial right here.
Photography: Ruth Eileen Photography