Hello! In this short cake video tutorial, you will learn a beautiful piped buttercream technique for a braided/woven effect, and also how to pipe a romantic ruffled heart cake topper. I hope that you enjoy it!
Materials:
*In the tutorial, I’m working with 8″/6″ cake dummies (4 inch height). As always, we recommend settling the tiers & crumb coating before adding the final layer of frosting. You will need a cake board for each tier, as well as bubble tea straws (or supports of choice) to support the weight of the upper tier, as with any stacked tier construction.
Vanilla Buttercream- We used our Fluffy Vanilla Buttercream, but any buttercream that holds it’s shape nicely will work
Royal Icing, medium consistency (Recipes section)
Coloring Gel: Your pink of choice, we used Wilton Rose
Piping Tips: Desired sizes of star & round tips–We used Wilton 18 & 13 star tips, and round tips 2, 6, 12 (for various sizes of bead border). Also, 104 (petal) tip for cake topper
Gum Paste or Fondant with Tylose- Cut out desired heart shape
Lollipop stick for anchor
Heart Shaped Cookie Cutter in desired size for topper
Piping Gel or “glue” of choice
Notes:
For the heart cake topper, allow the gum paste (or fondant/tylose) heart shape to dry for at least 2 days to be on the safe side. Also, make an extra gum paste heart just to be on the safe side.
After piping your royal icing, allow to set up preferably for 24 hours before handling. I do not like to refrigerate royal icing pieces. This is something that I would add to a cake close to the time of the event.
Adorable!
Putting this on my list to do :) !! Beautiful!
Thank you Dene & GuppyLove!!! xo
This is so pretty Melissa, and I am liking the weave look with the star tip. I recently used tip #21 on my latest post in the gallery, making a sort of “braid” using the same piping technique. I didn’t think about a vertical weave or braid…I am going to do something else using that technique in the near future. Happy Valentine’s Day!
Thanks so much, Paula — I know, I love how you can create such a different look from simply changing the direction of the border. Happy Valentine’s Day to you too!! xo
Soooo pretty!!!
I absolutely love how nice and neat and fancy this bottom tier turned out. Can’t wait to try this!
Thanks so much Mom2three & Bohnlo!
I love this technique! Looks so elegant and easy. I would definitely guve it a try.
Thanks Sadia, I’m so glad that you like it!
This is so beautiful and so neat looking.. Melissa, every time i see a video of yours i feel like jumping out of my chair and start baking and decorating. you are absolutely brilliant. thanks so much
Thank you so much, Seema! xoxo
Loved the video and love your creativity!
Thank you PattyBug!! xo
I am baking this cake this weekend. Did you freeze this one?
Hi Dene, do you mean the cake layers? You can if you would like to. We often bake and freeze in advance, then thaw before decorating. Maybe I’m misunderstanding your question though, let me know if I am!
Beautiful and clever as always. I love the finished look of the braided tier. The RI topper is awesome! Love it!
Beautiful…. Thanks
Hi Melissa. Love the braid! I was wondering if you have tried piping the ruffle on both sides of the heart? I am thinking that I would have to do this a week in advance – piping one side, waiting 2-3 days then CARRFULLY piping the other side. What do you think?
Thanks Karen! No, I haven’t tried piping on both sides. I think that it would work if as you said, the first side has dried firm before doing the other side. It will be a bit on the heavy side, but as long as your anchor runs the height of the tier (or you can thread the anchor through a straw that is cut to the right height, it will be supported. Good luck!
Very Beautiful Melissa
Wow thank you Melissa and Bebe! What a stunning cake. I’ve saved this as a favourite in case my brother proposes to his girlfriend! It would be perfect as a centrepiece for a bridal shower
Hi Rebecca, Thank you for posting your nice comment!