I’ve been asked to make a cake for a friend’s birthday, which I do a lot so I’m happy enough usually to crack on. I’m a bit stumped on how to manage the buttercream. I would normally do an Italian meringue buttercream as she wants an ombré cake but can anyone comment on how that might taste with carrot cake? I’m a bit worried! Alternatively, if anyone has any suggestions of how I might achieve an ombré with cream cheese frosting I would be v grateful 