A few weeks ago, I wanted to try out a new buttercream technique on a strawberry cake. You know, the strawberry cake that failed. Unfortunately, I wasn’t able to try out the technique and had to settle with cupcakes.
Yesterday, I finally was able to try out the new technique. It is a buttercream ridged technique.
*This picture was taken at room temperature.*
I used my favorite chocolate buttercream instead of my usual buttercream recipe because I didn’t have enough powder sugar. I’m not sure if I like how it turned out.
I love this technique, but I think I would like it more on a white buttercream cake. The ridged technique gives the cake a vintage look. At least it does on a white buttercream cake.
This 8” cake has 3 layers. The first and top layer is the traditional white wedding cake I made a few weeks ago (I freeze my cakes). The second layer is a chocolate chocolate chip cake. I crumb coated the cakes with left over buttercream (my usual recipe).
Then I added a thick layer of my favorite chocolate buttercream recipe and smoothed the frosting with a Viva paper towel once it had crusted.
I turned the cake stand in order to make the ridges while pressing the spatula into the frosting. I continued this until I got to the bottom of the cake. I also made ridges on the top of the cake.
To make the ribbon roses, I colored fondant (mixed with tylose) AmeriColor Deep Pink, rolled it out and cut thick strips.
I rolled one end toward the other end while pinching and pleating the bottom. This creates an open rose. Once it is rolled to the end, cut off the extra fondant just behind the rose. If you want a thicker rose, fold the fondant strip lengthwise and then start rolling. I let the fondant sit out for several hours to dry some before putting it on the cake.
I colored a small amount of fondant AmeriColor Leaf Green, rolled out the fondant and used a Wilton leaf cutter to make the leaves. I used a fondant veining tool to draw veins on the leaves. If you do not have a leaf cutter and veining tool, shape the green fondant into a leaf shape (similar to a tear drop) and draw veins with the back of a small paintbrush.
This picture was taken after being in the refrigerator for several hours. I think the cake would have looked better if the buttercream had some time to sit out.
I will definitely use a vanilla buttercream the next time I do the ridged technique.
What is your favorite buttercream decorating technique?
-I have a few more techniques I want to try, but right now I like the petal effect the best.