I guess it narrows as you grow in experience and skill. Some days, though, the gap feels like the Grand Canyon!
This is how I do "ombré" - I start with 2 or 3 base colours and then use those to create the other shades, instead of mixing each colour from scratch individually - the shades are blended from the base colours.
Underneath all those hearts was a rather delicious blend of white chocolate vanilla cake, ganache and figs; and it's what is inside that counts : )
White Chocolate Ganache
300g white chocolate
Place the white chocolate and cream in a heatproof bowl over simmering water. (Do not let the bowl come in direct contact with the water).
Stir occasionally until all the chocolate is melted.
Allow to cool and firm up before using.
White Chocolate Vanilla Cake:
(adapted from this basic vanilla cupcake recipe)
Recipe by Tea, Cake & Create
Prepare and grease 2 x 8inch baking tins, or 3x 6inch tins
Preheat the oven to 170'C
1/4 cup vegetable oil
250g white chocolate - chopped into small pieces.
1cup caster sugar
2 cups cake flour
1tsp Vanilla extract ( I use Vanilla Girl vanilla, so just a few drops)
1/2 tsp salt
2tsp baking powder
Heat the milk and oil together in the microwave for 2 minutes on high power.
Pour the hot mixture over the chopped chocolate, stir to melt all the pieces completely.
Beat the sugar and eggs together for 6 minutes on medium-high speed.
Add the vanilla extract.
Sift the flour, salt and baking powder into another bowl.
With the mixer on low speed, alternate adding the flour and milk/chocolate mixture to the beaten eggs and sugar, beginning and ending with the dry ingredients.
Pour the batter into the prepared pans.
Bake at 170'C for 35minutes, or until a skewer comes out clean.
Allow to cool. Then cut each cake layer horizontally into 2.
Alternate filling between the layers with good quality fig jam, and white chocolate ganache.
I hope you're planning something "love-ly" to enter into the competition ; )