Help With Buttercream Frosting Cake Designs
Help With Buttercream Frosting Cake Designs – This 6-inch birthday cake is topped off with simple buttercream flowers and pretty swirls. Follow the recipe and video tutorial to recreate this elegant cake that tastes as good as it looks.
To make this 6-inch birthday cake with buttercream flowers easy, I started with Confetti Sprinkle Cupcakes, a simple recipe derived from these reader-favorite Vanilla Cupcakes. The original cookie recipe makes 12-15 cookies. Cupcake recipes that yield about 12-15 cupcakes make enough batter for 3 6-inch layer cakes. I discovered that while testing this recipe! We even have a page dedicated to 6-inch cake recipes, which we explain in more detail along with many other delicious ideas, including a 6-inch citrus cake. I love this cake size as it is suitable for smaller celebrations.
Help With Buttercream Frosting Cake Designs
Many of you will enjoy decorating this. The cake is decorated with beautiful butter and swirl flowers in a muted color palette. This is a great opportunity to brush up on your decorating skills – and to be honest, it’s super fun!
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If you’re a beginner, don’t worry – you can absolutely decorate a cake like this! This particular cake decorating technique is relatively simple.
Use 2 Wilton #1M star piping tips (#2D piping tip is similar) and an Ateco #844 star piping tip. Each type of star will create a similar look!
This design is deceptively simple – if you mess up, cover it with another rose, turnip or hydrangea. Enjoy the process and know that you are your own worst critic. This cake impresses everyone – that’s part of its beauty!
In the video below you can also see how I decorate the cake. We hope the instructions give you the confidence to give it a try. (The blue is darker in the cake video because we used more blue food coloring.)
Chocolate Cake With Swiss Meringue Buttercream
If you’re looking for more inspiration, here’s my Cookie Monster Cake, Elmo Cake, and Sunflower Cupcakes. And my piping tips guide is always helpful too!
This 6-inch birthday cake is complete with flowers and a light swirl of butter. Follow the recipe and video tutorial to recreate it at home!
Are you new to this website? This email series is a great place to start. I’ll take you through some of my most popular recipes and show you why they work.
Sally McKenney is a professional food photographer, cookbook author and baker. Kitchen-tested recipes and detailed step-by-step guides give readers the knowledge and confidence to bake from scratch. Sally has been featured on Good Morning America, HuffPost, Taste of Home, People and more.
Quick Recipe: How To Cover A Dummy Cake With Buttercream
This email series is a great place to start. I’ll take you through some of my most popular recipes and show you why they work. The best vanilla buttercream you will ever make! Four simple ingredients are all you need to make this classic American buttercream recipe.
I made a birthday cake. I think this is pretty standard for bakeries, and I’m totally fine with that. I didn’t really want to make a cake, as I was knee deep in pastry school at the time, but my husband insisted that we
This is getting harder and harder for me these days. Buying a birthday cake from a store was a thing (I know they are disgusting to some people, but I like sickly sweetness – sorry!). These days I know I can (and have) done better, so I can’t bring myself to buy them.
Over 50 of my favorite cake recipes in one place! From classic cakes to holiday favorites and everything in between.
How To Cover / Frost A Cake With Buttercream And Get Smooth Sides
It helped that I still had a few layer cakes in the freezer from when I saved them for my Flat Top Cakes post.
The recipe I used was my Almost Scratch Cake. So with the cake layers already done, all I had to do was ice them, frost them and decorate them. I decided to go with American Buttercream for ease of reference.
I’ve actually had trouble finding a good, simple recipe for vanilla buttercream – what some call American Buttercream – that uses mostly butter and powdered sugar.
I usually make meringue swiss buttercream, which I love, but it takes a little more effort, and I was definitely looking for something with a little more effort.
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The BEST vanilla frosting I’ve ever had was on my wedding cake, a cake we ordered from Gannon’s, the restaurant where we had our reception. We didn’t do any tastings or see samples, I just sent them a picture of what we wanted it to look like and we picked our flavors.
This cake was amazing, the buttercream so smooth and delicious. We had a ton of leftovers, which we happily took back to our apartment and devoured over the next few days.
I mentioned to Ryan several times that I asked how they did it. I assumed it was meringue based because it was so silky smooth, but it was less buttery than the ones I’ve made before. Icing sugar based buttercreams always look so gritty…well it can’t be.
Unbeknownst to me, Ryan emailed Ganon and asked them for the recipe. He should probably get some kind of award, right?! I never do that. Honestly, I didn’t think they would reveal their secrets, but they sent the recipe!
How To Master Buttercream Frosting
This American buttercream consists of four simple ingredients – butter, powdered sugar, vanilla and cream. I’m convinced there are a few key things you can do to make sure your buttercream is nice and smooth with as few grains as possible.
Now, I’m not convinced that this is the same vanilla cream as on our cake (it still felt a little gritty when I made it, it wasn’t gritty on others before), but it was delicious. I am very happy with the end result and will definitely be making this buttercream again!
For decoration, I wanted to try something new (for me) and a rosette cake. I’ve seen this done before and it looked amazing, so I wanted to give it a try.
I’ve made rosettes before, but usually just as a decoration on a cake or cupcakes, not something that covers the whole cake. I may have wings, but I’ll be happy to watch the first few video tutorials. I didn’t think to make up every row of roses to fill the gap.
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Then I iced the cupcakes and made a crumb coat on the outside – thicker than a regular crumb coat, but not too thick, as the rosettes would already add a lot of frosting.
For this rosette cake, I started from the bottom and worked my way up, then the next layer, then the top.
Overall, the rosette part was very easy and probably took less than 10 minutes. I’m surprised how easy it was, really. It’s an easy way to decorate your cakes and make them look stunning!
This particular vanilla custard is a little less sweet than most you’ll find. I don’t like mine super sweet so I added less powdered sugar. You can adjust this to your taste though – use more/less if you like, but be sure to adjust the cream as needed!
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Calories: 1257 kcal Carbohydrates: 144 g Protein: 1 g Fat: 78 g Saturated fat: 49 g Cholesterol: 212 mg Sodium: 18 mg Potassium: 31 mg Sugar: 141 g Vitamin A: 2445 IU Calcium: 30 mg Iron: 30 mg
Nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this information. If this is important to you, check with your favorite nutrition calculator and/or metric conversion tool.
Follow Liv for Cake on Facebook, Instagram, Pinterest and Twitter. Or sign up to receive free recipes by email! with a creamy, perfectly effective glaze. The whipped cream in the cake gives extra sensitivity to the crumbs, try not to overdo anything!
Big, soft and fluffy cake with soft crumbs. Perfectly sweet and topped with smooth vanilla buttercream. You can also choose this chocolate ganache frosting for a quick decoration.
A Complete Beginner’s Guide To Frosting Cakes
You will need a hand/stand mixer for this step. Beat room temperature butter for a minute or two, then add sugar and vanilla. Beat for about 3-4 minutes, then add cream and salt.
Store the buttercream in the refrigerator until ready to use. Shake it by whisking for about a minute before use.
American buttercream frosting, Italian meringue and even Swiss meringue frosting. All these glazes are perfect for flowers.
Start by spreading a thin layer of frosting around the cake (this is called the frosting). Leave the cake to cool for half an hour in the refrigerator. Now it’s time for another thin layer of frosting on the cake. Flatten it with a spatula.
How To Make Buttercream Frosting For Cake Decorating
Then divide the remaining frosting into 2-3 bowls to bake different shades of pink. And put your favorite swirls and flowers on the cake.
The frosting should form soft peaks when whipped and should be able to hold a curled tip. If you want the frosting to harden, you can add a little more sugar and beat it again until it does.
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