We are excited to share our latest video tutorial for creating an elegant Watercolor Buttercream Cake.
This surprisingly simple technique is as beautiful as it is versatile.
I love colorful cakes and the style of these watercolor buttercream designs often involves subtle variations in shades as one color meets another.
This light and unique buttercream effect has the look of a watercolor painting. This lovely technique looks like it would be difficult to create, but it is actually quite simple. No actual painting is involved ;0)
We hope that you enjoy it!
In this tutorial we've frosted a 8 inch and 6 inch tier with our Fluffy Vanilla Buttercream recipe our Classic Vanilla Buttercream is a great choice as well.
Any recipe will do although I recommend a crusting buttercream if you plan to use the Viva Paper Towel Method of Smoothing.
Each tier rests on its own cardboard cake circle, and 4 bubble tea straws were used beneath the top tier for support.
Coloring Gels: We used Americolor Deep Pink & Teal.
Fondant (we kneaded tylose into ours) for ribbon roses
Gold Luster Dust- we used Rolkem Super Gold edible dust
Wilton tip 3 for bead border
Vodka (or lemon extract)
Miscellaneous: Small offset spatula, Sharp knife or xacto, shortening for prepping surface for fondant, plate/palette for mixing colors & frosting, and a turntable.
*If you are not a fan of smooth buttercream, this would also be very nice with one of the textured buttercream methods in our buttercream section!
More Buttercream Techniques
We have so many favorite buttercream techniques! Here are just a few of our favorite tutorials:
Buttercream Palette Knife Painting
Elegant Loopy Buttercream Piping
Loved making this cake. I made it for my daughter's graduation from high school. I think it would be a lovely wedding cake. She loved the decor. I made hydrangea petels for the accent flowers because I have a garden full of them. Thank you for this idea.
Beautiful job, Miranda!! Thank you so much for sharing your cake! xo
Hi Melissa. Your creations are always beautiful you are a very talented lady, well done x?
@an1t4 Thank you!! xo
Melissa, I love your work; you are an inspiration. You make it all look so simple. Love your classes
From Punta Cana, Dominican Republic
Thanks so much, Deloris!
Hi Melissa, this is a beautiful cake! I got my first large order today. I’m a little scared. I’m doing an 8” on a 12” for about 40 people (large slices). The bottom tier will be white almond (not sure what flavor buttercream, maybe plain). The top tier will be lemon with lemon buttercream. Any advice as far as delivery, or anything else? This will be the first time delivery and I’m nervous. Thank you.
Also, I was thinking about doing an edible image with the writing “Best Wishes...” and her logo. There’s a store nearby that does edible images. What are your thoughts/advice?
Hi Debbie, congrats on your first large order! I always refrigerate buttercream cakes before transporting so that they start out nice and firm ..of course add your supports as usual as well as a smear of buttercream beneath the top tier to make sure that it is secure. Make sure that you place the cake on a nice level surface - you can put a non-slip shelf liner beneath-Some people like to hammer a sharpened (1/4 inch) wooden dowel through both stacked tiers and into the cake drum/stacked cake boards for extra insurance. I don't always do this for two stacked tiers but it's an option for you.
I think edible images are always a good option, you could make a plaque if you'd like by adhering it to thinly rolled gum paste or fondant. Let us know if you have any more questions!