Hunter Camo Cake
Steps involved
Make cake layers
Make buttercream (no color)
Split and color buttercream
Assemble and ice cake
Cut out parchment template
Decorate cake and peel away parchment
READ BEFORE CONTINUING: The following recipes are scaled to make the cake pictured above -- a 4 layer cake made with 6-inch round cake layers. If you wish to make a smaller cake, please scale down these recipes.
recipes used
1 - 1.5 batches Italian meringue buttercream
I made this buttercream vanilla flavored by adding 1 tablespoon of vanilla to my 1.5x batch (can add less or more to taste)
Colors used
To get these colors, I used Wilton's Color Right Food Coloring System.*
For the cake layers:
Orange cake layers:
Orange: 7 drops
For the icing:
The colors may differ depending on how much icing you're coloring and the starting color of your buttercream (certain butter brands are more white or yellow which can make the buttercream whiter or more yellow). These are the amounts I used and should get you close.
Orange Icing:
Orange: I had orange icing leftover from another cake, so I'm not sure of the exact colors, but I used Wilton Gel Icing Color in Orange as well as some drops of red from the Color Right Food Coloring System.
I used only about 1/4 cup of icing for each of the next icing colors...
Brown Icing:
Brown: 35 drops
Yellow: 2 drops
Green Icing:
Blue: 12 drops
Yellow: 12 drops
Brown: 4 drops
Black: 2 drops
Tan/Grey Icing:
Brown: 4 drops
Yellow: 2 drops
Supplies/tools
To find the tools I use for almost every cake I make and decorate (including pans, cake boards, icing smoothers, etc.), click here.
The supplies/tools below are specifically for decorating this cake, which I used in addition to the ones in the link above.*
*Some of these links may be affiliate. As an Amazon Associate I earn from qualifying purchases. I earn a small amount from some purchases, however, this does not affect my recommendations.
Decorating the cake
After the cake has been assembled and iced:
Place iced cake in fridge to allow icing to get firm.
Using a X-acto knife, cut your desired number out of parchment paper. If you want the same style number as shown on my cake, I used the font Arial Black.
Stick the parchment numbers to the chilled cake, making sure each corner and edge is pressed against the cake.
Using the lightest camouflage color, place small amounts around the cake and over parts of the number.
Take an icing smoother and gently smooth the icing over the cake, being careful of the numbers.
Chill cake until new icing is firm.
Repeat steps 4-6 for the next two camouflage colors.
Once all colors are added to the cake, gently use a toothpick to peel back the corner of each number. Peel parchment numbers away to reveal the orange icing underneath.
Slice and enjoy :)
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