Hi everyone! Today we are sharing a beautiful buttercream eyelet cake. This delicate technique is perfect for everything from baby and bridal showers to wedding cakes.
Not only will you learn how to pipe buttercream eyelet, but also a lovely pattern of piped leaves on our bottom tier and a variety of buttercream flowers. I love the vintage feel of this cake, and hope that you enjoy these simple but impressive piping techniques!
I used 8" and 6" tiers for this tutorial with our Classic Vanilla Buttercream recipe. As usual, you will need a cake circle beneath each tier as well as supports beneath the top tier. (4 bubble tea straws or your supports of choice)
Piping tips: Large leaf 366, Small leaf 352, round Tip 1, petal tip 104, tip 61 (curved petal tip), tip 81 , tip 3
Coloring Gels: We used Wilton Leaf Green, Americolor Deep Pink, Americolor Lemon Yellow.
Gum Paste or Fondant with Tylose Powder kneaded into it for butterfly.
Petal Dust: We used Yellow Petal Dust & Super Pearl Dust for dry dusting our butterfly. (You could also just tint your gum paste with coloring gel.)
Miscellaneous: Waxed Paper, Parchment Paper, Rose Nail, Butterfly Cutter (we used a PME Butterfly Cutter)