The tiers were covered in fondant icing and then painted with food coloring to create a subtle watercolor effect. The finished wedding cake was topped with summery hydrangeas and foliage fashioned from gumpaste..
2. Use tip No. 125 to pipe layers of buttercream ombre ruffles around the side of the 8-in. round. Begin with dark pink icing at the base of the tier and gradually lighten the shade as you work your way up.