Hello there! I had several requests for the technique that I used to frost a cake in our recent “Frog Blog” tutorial. When I made videos for my bride & groom cake toppers, I wanted them to have a pretty wedding cake to stand on~ I thought that this simple, vintage buttercream look would work out great. As an added bonus, you’ll see in the video that I add a gum paste peony which is from yet another video tutorial in our video library. I’m so glad that we saved it, lol. It was just that little extra something that our cake needed.
Anyway, I hope that you enjoy this technique. In the video, we are using Fluffy Hi Ratio shortening…but the technique would work just fine with any type of buttercream. It is a great method of frosting for it’s unique, even rustic look–but also because goes so quickly & is very forgiving of mistakes. This makes it perfect for beginning cake decorators as well.
You’ll see in the video that I do crumb coat, frost, & smooth my cakes before applying the technique. However, the smoothing step is optional. I like to start with a fairly smooth “canvas”…but you’ll see that I immediately mess all of that right up! ;0) CLICK HERE to see the spatula that I am using in the video. There are many similar ones out there from various brands. I hope you like this technique as much as I do~ have fun experimenting!
Loved the video as usual! I have peony cutter that is 3 inch size. What size do i make the center ( ball).
Thanks!
I love this technique! As a new member to this site..I must say, your videos are so informative and easy to follow.
Thank you so much!
Interesting technique! Can’t wait to try it
Thank you
Loved the video!! I’m going to try it this weekend.
Hopefully, I will be able to try this technique soon. You and BeBe put so much into these tutorial videos. Thank you both for sharing.
Thank you everybody! I’m glad that you like it!
Really like this! It is very simple but elegant :-)
Mellissa and BeBe– Thank you so much for your fabulous videos- a picture is worth a thousand words- I guess a video is worth a million- so… a million thanks– I am learning soooo much!!! I should start posting some of the techniques I have tried- just have to get the pics off my “cellasourus” cellphone- and I really need to buy a camera- ha!! But, really- what a great site!!! Hope you enjoy the weekend- I’m debating weather to make my Nursing students a cake that looks like scrubs and some cupcakes with medical and math themed toppers- (They have a bug test on Tuesday)- I’m debating because I have approx 50 students— ugh! ha Mo
ooops *** big test on Tuesday
So glad you made this video!
when you used this on the other cake , There were different colors in the icing, How do I get that effect?
Hi Betty–on the “frog cake”, I used white to crumb coat the cake. The buttercream for the final coat was tinted with sky blue…and I stopped just shy of mixing the blue in completely–so there was some variation of color with the blue as well as still some swirls of white.
From there, everything is the same as in this video. When I made my ridges, in some areas you could see through to the white crumb coat, which gave even more of an swirled/two or three toned effect.
Love this technique! Getting lots of brides that want the “vintage” ruffle look and this is perfect.
i sooooo love this technique, its simple and yet elegant/shabby chic…i think i’ll do this one instead of the ruffle for my niece’s bridal shower…and maybe i should work on the peony…i also have some flowers that are a year old…and still look great. thanks again for another great Vid…
I just love how simple this is! So sweet and elegant! I can’t wait to try it.
This was the first video I watched after registering…love it and can’t wait to try this out on my next cake…..I bet it would look great with chocolate too!
what size cake pans did you use for these? is the bride and groom tutorial up yet? =)
Hi Andrea, we used 8″ and 5″ pans. Yes, the bride and groom tutorials are up. Melissa sent out a mass email. Are you receiving her emails? Could they be going into your spam file?
I am so glad to have found your website! I have learned so much in the short time I’ve been a member. Your ideas are clever & within reach for someone like me. Thanks for being so willing to share your talent!
Thank you Mary!! :0) That means a lot.
This is awesome. When I saw the email. I could not wait to look at . But I saw this one online I like the deep effect also, do you know what tool they might be using to get a thicker ridged? http://www.oakmillbakery.com/cakes/details/effortlessly_chic/
Thanks!
The cake in the photo looks like overlapping ribbons of fondant to me –much like the cake from this tutorial~ (the middle tier)
https://www.mycakeschool.com/video-tutorials/my-cakes/overlapping-ribbons-of-fondant-part-1/
thanks bebe! of course i saw after i sent the message.. hehhe =) i love the tutorials! my bride came out so beautiful!!
Thats right melissa.. I realized you did have a tutorial on it after I post my comment. Sorry :)
I finally joined your school and found this tutorial. I love it! It’s my friend’s 50th bday coming soon. I cant wait to have a go at this…so excited!
Hi Maria, Welcome to cake school!
I did a small wedding cake (6, 8 and 10″ tiers) this weekend using this technique. Simple to do, but so pretty. I appreciate the tute; it was very to follow.
Sally, I’m so happy to hear that! I love the look too.
Just watched your video and I am an all buttercream caker:) so any new techniques for buttercream is a plus, but this one was amazing looking..simple but elegant… can wait to try this out:) One question what did you smooth the icing with (not the paper towel) the silver smoother? That was a first for me…And you said the bride and groom or in “your” tutorials? Thanks again… I joined a week ago and just LOVE YOU VIDEOS!!!!! ty ty ty Brenda
Again you are just amazing! I can’t believe how easy this would be and can’t wait to try it.
I have just finished a birthday cake for a friend using this technique and it was easier than I thought it was going to be!! I am so pleased with the end result of my cake that I can guarantee I’ll be using this technique again!! Thanks Melissa
Thank you!!! — @Kirsten, so happy to hear that it turned out great for you :0)
Melissa, I love this cake and the techique you used!!
I wish I had joined your site a month ago:( my mother requested this type of look on her 50th birthday cake & I had to tell her no because I had no idea how to do it. Oh well maybe I will have to make her this style for a “no reason at all cake”;)
Hi where did you buy your turntable please, thanks
Hello! Would this work if i wanted to do a gradient cake? Do i just frost the cake in the sections? Or can i airbrush the gradient?
Thanks!
Thanks Melissa for this! I made it for a wedding this last weekend and posted a pic in the gallery under special occasions! It turned out beautiful!
Great! So glad–I’m going to check it out!
@iljam–I missed your question before, and I’ve never tried doing a gradient cake with this method. However, I think that both of the methods that you mentioned would work well. I’d probably frost the cake in sections simply because it seems easy enough to do it this way.
WOW!!! I think this is my favorite cake, it looks so delicate! I can’t wait to try it…could SMBC be used for this technique?
Hi Maribel, yes, you can use Swiss Meringue Buttercream for this technique.
Thank you BeBe! Will try it with a cake i have to do this weekend :)
Such a beautiful technique and if you mess up it doesn’t seem to show.Also no borders-GREAT!! Can’t wait to try. Love you and all your talent.Thanks.
Hi Melissa..this is my favorite frosting look so far. You did a beautiful job demonstrating, and I love your Mom’s voice in the background..makes me miss my Mom..You are so easy to follow, and I can’t wait to not only try this technique, but to take the plunge and do my first cake with tiers! I will do this for my own upcoming birthday…wish me luck!
@Anita- thanks so much! I missed your comment earlier! (And I agree…woo hoo! No borders! ;0) )–
@Paula M~ So glad that you liked the video! :0) – I love this technique too– textured buttercream always looks nice & is so fast and forgiving! — Best of luck on your first tiered cake! Can’t wait to see!!
Hi melissa..I’m celebrating my moms 80th birthday and I decided that this cake. It would be perfect..simple to make yet so elegant… I’m making a red velvet cake with cream cheese frosting….would cream cheese work with this technique??……..love you and your videos! :)
Hi Aida–that is great! I love this effect. You can use this technique with any frosting–whether crusting or non crusting. Have fun! ;0)
Hey melissa…I don’t have much time to make a peonni flower…where can I purchase one already made?…desperate …thanks.
Hi I just joined your school n I m a beginner which cake would u suggest me to start with..! N I m facing prob in loading some of your videos like this one..
Hi Mehak–I’m sorry that you are having trouble with viewing videos! This is most often a sign that something on your computer needs to be updated– Usually either your Adobe Flash Player or your browser.
Here is a link to the Member FAQ section (located beneath Member Resources in the right side bar) –Scroll down to question #5 and you will find quick, free, and easy links that you can download for any necessary updates. Please let us know if you continue to have viewing issues! (info@mycakeschool.com) —
https://www.mycakeschool.com/member-faq/
Also, as a beginner, the best place to start is in the Decorating Basics section. There, you will find how to bake a cake from start to finish, how to crumb coat a cake, the different smoothing methods, how to pipe borders, etc. —
Hope this helps!
Loving this cake!! I must try this one with my butter cream!!!
Hi Melissa and Bebe
Thank you for this tutorial! . . . am making a wedding cake in August and will be using buttercream instead of fondant. question, your icing looks so white, what butter did you use. My buttercream always comes somewhat yellowish because of the butter. Also, we don’t have Crisco here so I wonder if any shortening sold in the grocery will be okay. . . . . .
Thanks again!
Ofelia
Hi Ofelia, We like to use Land o’ Lakes butter, it is a lighter color butter. Do you have that available to you? I am sorry you do not have Crisco available to you. A high ratio shortening is also good for making buttercream, it would be available at cake supply stores or online. I have used Sweetex, Wesson, and CK Products high ratio shortening and like all of them. An all vegetable shortening for your grocery store would probably be ok. I just can’t be sure since I haven’t tried it.
Ok so I just used this technique on a 3 tier 50th anniversary cake and I LOVE IT!!! I never want to have to smooth buttercream again after doing this! Thanks so much for this awesome tutorial – now I just have to convince everyone that orders a cake from me that they want ridged buttercream! Thanks again Ladies for another outstanding job and making my life easier!
Hi Julie, that is music to our ears! So happy that you love the technique. I LOVE textured buttercream for the look & for the simplicity–this is right up there at the top of my list of favorites too! ;0) —
Butiful :)
Melissa,
I need some how to help, If you can see this cake… How does one get this look with buttercream? I know to airbrush the color but I mean the icing technique.
Hi Brenda, I really think that these are strips of fondant that have been applied to this cake much like we did in this video tutorial:
https://www.mycakeschool.com/video-tutorials/themes/overlapping-ribbons-of-fondant-part-1/
However, if your client wants a buttercream cake, you could get something a bit similar by using a spatula to make the impressions into a freshly frosted cake as you turn the cake on the turntable. I would start at the bottom and work your way up. Also, using a large petal tip to pipe row by row starting from the bottom and working your way to the top with a slight overlap could be an option too but it is difficult to keep an even pressure and to get a clean look from this sort of piping.
I hope this helps!
I received a last minute Wedding Cake order for this Saturday. I am out of Hi Ratio Shortening. Do you think your Fluffy Buttercream recipe using Butter and Shortening would work as well?
Hi Robin, yes it will work just fine! ;0)
Hi there,
I love the look of this cake. I’m wondering if this technique would work with your cream cheese butter cream frosting.
Thanks,
Caryn
Hi Caryn, thanks! Yes it would work just fine with cream cheese frosting!