Ombre Cake Tutorial

Sorry gals and guys, I told you all I would give you a little tutorial on the Koi fish cake I did a while back and looks like I am just now getting to it. This whole ombre thing pops up everywhere, from ombre hair to ombre cakes, and I have been dying to try my hand at the ole ombre.
So when I googled images and tutorials on ombre technique, I found a couple of ways to do it, but the all pretty much were the same. Haphazardly put different colors on the sides of your cake and then smooth it out. Huh? This didn't work for me! No way was I going to just put an ascending color scale on my cake and hope it all turned out and looked somewhat neat. So what did I do instead? I got to thinking...how could I get the ombre look while still maintaining my need for neatness. Parchment paper!
Parchment paper, what?
Yes, parchment paper, cut into 2 inch strip then wrapped around the cake to get nice, neat, even layers of ascending hue to create the OMBRE!
What will you need:
one cake (preferably 4" or taller) crumb coated in buttercream
4 or more colors of buttercream all in the same hue
parchment paper cut in 2" strips
off-set spatula

I think my technique is better displayed in picture format, so go ahead and feast your eyes!

 Remember this guy...your crumb coated cake

Step 1: take the darkest buttercream and spread it around the bottom half of the cake (sorry forgot to take a picture of step 1). Then place it in the refrigerator to set 20 mins.
Step 2: take one piece of parchment paper and wrap it around the cake, covering the area of dark colored buttercream.
Step 3: spread on your next darkest buttercream with slight overlap of the parchment paper. Refrigerate to set.
Step 4: remove parchment paper.

Step 5: smooth your line with your offset spatula just enough to soften your line.

Repeat Steps 1-5 as many times as necessary to cover your entire cake.

 You like? Simple as that! Hope this helps you all with a new technique! Happy baking, happier eating!