ElephantCake_01.jpg|1
ElephantCake_01.jpg|1

Blue Ombre Elephant Cake

Blue Ombre Elephant Cake
This Blue Ombre Elephant Cake is ready for a party! Whether you're celebrating a birthday, a new baby or just an elephantastic day, this cake is sure to bring a smile to your face. Use our free elephant template to make this imprinted design, then decorate the sides of your cake with graduating shades of blue icing (or pick your favorite color to feature). Finally, top your cake with some nonpareils and sugar pearls for a cake no elephant lover will ever forget!
  • Skill LevelIntermediate
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Instructions

Elephant Pattern

Click to mark complete

  1. Bake cake. Prepare cake mix following recipe instructions. Bake and cool two cake layers.

    Prepare buttercream following recipe instructions. Level, fill and stack layers for 4 in. high cake.

  2. Tint icing. Using Royal Blue icing color, tint 1 cup icing each graduating shades of blue (light-light, light, medium, dark and dark-dark). Reserve remaining icing white.
  3. Prepare template. Using FoodWriter marker, trace printable elephant template onto parchment paper. Cut out template, making sure to cut center of ear as well.
  4. Prep top of cake. Using darkest blue icing, ice top center of cake, only slightly larger than where elephant will be placed. Set aside to crust, about 20 minutes. Reserve remaining dark-dark blue icing.
  5. Ice sides of cake. Prepare five decorating bags separately with shades of blue icing. Cut ½ off tip of each bag.

  6. Ice sides of cake. Prepare five decorating bags separately with shades of blue icing. Cut ½ off tip of each bag.

    Place cake on turntable. Starting at bottom with dark-dark blue icing, pipe line around bottom of cake. Repeat with dark, medium, light and light-light blue icing, working towards top of cake. Using icing smoother, smooth icing.

  7. Ice top of cake. Using finger, rub small amount of vegetable shortening on back of elephant template. Lightly press template onto blue icing, making sure all edges are adhered to blue icing.

    Using white icing, lightly ice top of cake, keeping in mind where template is on cake.

    Using tip of knife, lift pattern straight up and away from cake.

  8. Decorate cake. Prepare decorating bag with tip 2 and white icing. Pipe elephant eye.

    Helpful Hint: You can also use a Sugar Pearl for the eye.

    Add white nonpareils and sugar pearls to top of cake, starting at elephant trunk and following around top edge of cake.

Notes

    • Use an ungreased cookie sheet.>
      • Greasing your pan will cause your cookies to spread, so make sure to use an ungreased, cool baking sheet.
    • Use room temperature dough.
      • If your dough has gotten too warm, place it in the fridge for a few minutes to return to room temperature. This will ensure that your dough is the proper consistency for the cookie press.
    • Reuse dough.
      • If any of your cookies are pressed incorrectly, roll the dough back into the remaining dough and reuse it.
    • Freezing dough.
      • Spritz dough may be frozen for up to 2 months. Form into a log and wrap well in plastic wrap. Let dough thaw completely and return to room temperature before using.
    • Bake all the same shape at once.
      • For consistent and even baking, bake all the same pressed shapes on the same sheet.
    • How to use a cookie press:
      • With clean hands, fill the barrel of the press with a log of dough. Place the desired cookie disk into the base of the press, smooth side up. Screw the base onto the barrel. Give the plunger a couple of presses to help push the dough down. Firmly place the bottom of the press onto the cool, ungreased cookie sheet. Squeeze trigger to form the cookie.
    • To store:
      • Store cookies in an airtight container at cool room temperature for several weeks or freeze for two months. Form into a log and wrap well in plastic wrap. Let dough thaw completely and return to room temperature before using.

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