1. This recipe assumes you already have an 8- or 9-inch 4-layer cake, frosted
between layers with favorite white buttercream frosting, then frosted thinly on
outside and top to seal crumbs.
2. To make Ombre Buttercream Frosting, in large bowl, beat butter and
shortening with electric mixer on medium speed until well blended. Add powdered
sugar; beat on low speed until crumbly. Gradually add milk, then vanilla,
beating until light and fluffy.
3. Measure 1 cup frosting into each of 3 small bowls. Measure 2 cups frosting
into fourth bowl; mix 1/8 teaspoon blue food color into the 2 cups frosting
with whisk or fork.
4. Add a little more food color to the next bowl of frosting to get a shade
darker; mix well with whisk or fork. Repeat with next 2 bowls frosting, making
each another shade darker. You will end up with 4 bowls of frosting, all
different shades of the same color.
5. Spread darkest blue frosting around bottom third of cake. Spread next
darkest shade blue frosting above first one around middle third of cake. Spread
next shade of blue frosting around upper third of cake. Spread lightest blue
frosting on top of cake.
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