Posted on by Rebecca Lovett


When our ombre red velvet wedding cake appeared in the March 2012 issue of Martha Stewart Weddings, we got a lot of attention. Ombre was hot hot hot and here was a lovely cake with an ombre surprise inside.  (For those not in the know... ombre is when color graduates in shade from light to dark.)  Bakers from out-of-state would call to see how they could create the look for their clients.

    

Ombre continues to be in vogue, and this summer I've seen a lot of a related trend: dip-dye.  Walking through the neighborhoods around our two shops, I've encountered dip-dye dresses at Bird and Teddy and dip-dye linens at West Elm.

    

I tend to think of dip-dye as being ombre's more organic cousin.  With ombre fabric, the change in color is woven in or printed on and creates a very polished look.  Similarly, each layer of our red velvet ombre cake is a different shade creating a very finished look.  With dip-dye things get a little messier but the results are still gorgeous.

This little "Ombre Buttercream" 2-tier cake (4"-6", 14 slices) was created for a lovely couple from Texas who was making the trip to NYC to get married.  When they emailed, I had just started pondering how we could create a new Joyful Cake design with a "dip-dye" ombre buttercream finish.  Their ocean-inspired palette and cake inspiration photos full of color and "rustic" texture sold me on the idea. I love the finished product and can't wait for more opportunities use this cake design with different palettes and more tiers!

Posted on by Rebecca Lovett | Posted in cobble hill | Tagged , , , , ,


Rebecca Lovett

About Rebecca Lovett

No, she’s not THE One Girl, but if you are a long-time customer at our Dean Street shop, you know Rebecca! (She’s the pretty brunette with the glasses and the Southern accent.) Rebecca joined the One Girl family as a barista in November of 2005 just before the opening of One Girl Cookies’ flagship store. A lot has changed since those early days and now she works as our Director of Special Events and Operations Manager. She enjoys combining her love of sweets with her eye for design and flare for the dramatic to create the best possible “sweets experience" for all of our customers, whether they are planning a wedding or just stopping by for an after-school snack.

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