Quilted Buttercream- A Video Tutorial

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In this video tutorial, we'll show you how to create a beautiful quilted buttercream effect as well as a ruched buttercream design! 

This cake would be perfect for any special occasion, from birthdays to bridal showers and more! 

Gorgeous Quilted Buttercream Cake VIdeo Tutorial by MyCakeSchool.com




This cake is two stacked (6" & 8") tiers which are each on their own cake cardboard. The top tier is supported by 4 bubble tea straws from beneath as usual (For more info on tier stacking, see our video tutorial). The tiers are frosted with our Fluffy Vanilla Buttercream recipe from the Recipes section.

Your crusting buttercream of choice (we used our Fluffy Vanilla Buttercream recipe but our Classic Vanilla Buttercream is a great choice also!)

Clear/Plastic Diamond Impression Mat (I've had mine for years, I believe THIS is the one--but there are many options online.)

Lollipop stick (or skewer, etc.) for the ruched technique

Piping tip 81 for the Chrysanthemum petals, Piping tip 4 (any small round tip will do) for a small bead border

Gold dragee  (or your dragees/sugar pears/decoration of choice) for the center of the flower


*Allow approximately 20-30 minutes for the final coat of smoothed frosting to crust before creating your impressions.  Crusting buttercreams can be effected by humidity- it may take a bit longer to crust if it is very humid it your kitchen.




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  1. Beautiful cake! I'm making a carrot cake with cream cheese frosting. Will rouching work on that as well?

  2. Hi, I love the look of this cake and can't wait to try it myself. Did you find a link to the clear plastic diamond impression mat?

  3. Hi Teresa, I have not...but it would be fun to experiment. Impression mats will not work on room temp non-crusting buttercream. However, if you chill the frosted cake until the frosting is very firm, I think that you could make at least a faint impression with a mat. Then, this will give you a map to follow as you go in with a hot knife or hot metal gum paste tool to trace back over those impressions. This is all a guess...but I think that it could work. I would first test it on a smaller scale before accepting an order just to be on the safe side. I think that you could do the ruching as we did on the top tier in the same way (and much more easily than quilting) -- Let us know if you try!

  4. Hi Janelle, this is a good reminder to me that we need a quilted fondant video! We had one many years ago but took it down last year because the lighting was just not good enough to see the details.

    To answer your question, you can use an impression mat but it can be a bit difficult to get the impressions as easily as you can with crusting buttercream. To remedy this you can use the imperssion mat to map things out, and then trace over the faint quilted impressions with a stitching wheel to make them deeper.

    I have a 3 diamond embosser for fondant that I like to use instead of a mat for fondant quilting because you can easily get deeper quilted impressions. Mine is several years old and so I don't have a link to share, but you can google to see many options & styles of quilted fondant embossers.

    Here is a good YouTube video that demonstrates using an embosser (and tracing over with stitching wheel). I hope this helps:

  5. Hi Melissa is crusting buttercream different of chill buttercream ? sorry I am new in cake decorating if it is please explain how to crust a buttercream? thanks I love My Cake School.

    1. Hi Marilyn- Most of the recipes that are known as "American buttercream" frostings, involve combining butter (or shortening), confectioners sugar, flavorings, a pinch of salt, and a bit of milk or cream. These are very often crusting buttercream recipes which means that they will develop a light, thin "crust" when left out at room temperature.

      Under the Materials heading in my post, I've linked two the two that we use most often (Classic Vanilla Buttercream and Fluffy Vanilla Buttercream).

      When frosting cakes with a crusting buttercream, they will start to develop a very light crust just from sitting out at room temperature-- usually after about 10-15 minutes or so. I usually wait about 20-30 minutes before using the impression mat as we did in this tutorial.

      I'm not sure what you mean by chill buttercream, except that I often say to chill buttercream or the frosted cakes- meaning in the refrigerator or freezer for 15 minutes to firm things up. At cold temperatures, buttercream recipes that contain butter will firm up, which is helpful for stacking frosted cakes, or using the hot knife method of smoothing as we sometimes do, etc.