Hey everyone, I’m wanting to make this cake for my partners birthday. Was wondering what would be best to use to get this look? Frostings/ fondants?
Any advice helps! Thank you
by Agitated-Army196
11 Comments
keistera
Stunning!!!! This looks like frosting to me. My best advice (as someone who had to chuck 9 cups of grainy ruined frosting last night) invest in ChefMaster gel colors. I ruined so much buttercream trying to get a dark color with cheaper gel colors and by melting it. Don’t be me!!!
Salt-pepper-ketchup
If this is your inspo pic it looks to be made entirely of buttercream.
Buttercream is easiest to make as “American buttercream” (powdered sugar + butter + milk + vanilla) but for a more stable buttercream I always recommend Swiss meringue (egg whites + sugar + butter + vanilla) a quick internet search will give you the instructions on both.
The flower on top looks to be a Russian pastry tip in the middle but the same look can be achieved by a “02” tip and just dragging the buttercream up to make the lines. The petals look to be a large “leaf tip”
The whole cake is def made of buttercream so check YouTube for buttercream floral tutorials for the best results
I’d agree that this cake is all butter cream, no fondant.
The big leaves on the cake look to me like they’re piped with a rose tip, the skinny side out, then the center line with a round tip. For the big flower I’d make sure your frosting is plenty stiff so it holds shape. Then it’s layered leaf tips in a ring stacked on top of each other, changing the angle from flat to more upright with each layer.
If you haven’t worked with dying frosting before, you’ll want to make sure you use gel (or I’ve heard good things about powdered but never used it personally) and definitely not liquid dye. It’ll split your buttercream before getting a good color.
Responsible-Fix-1903
No advice, it looks perfect!
kaleidoscopic21
For the flower on top, it’ll be easiest to pipe this onto a piece of baking paper or similar, then refrigerate or freeze until solid and transfer onto the top of the cake. That way, you can make heaps of them and choose your favourite one to use. I’d do the same for the little round dots too.
Raymiez54
Get two glasses of milk and I will be right there
Sunflower_Angels
That is definitely all buttercream or maybe even Swiss merengue buttercream! But definitely all frosting!
Agitated-Army196
Thank you everyone for the tips! End of March is the birthday, so I will update then with a photo of how I go. Thank you all again!!
11 Comments
Stunning!!!! This looks like frosting to me. My best advice (as someone who had to chuck 9 cups of grainy ruined frosting last night) invest in ChefMaster gel colors. I ruined so much buttercream trying to get a dark color with cheaper gel colors and by melting it. Don’t be me!!!
If this is your inspo pic it looks to be made entirely of buttercream.
Buttercream is easiest to make as “American buttercream” (powdered sugar + butter + milk + vanilla) but for a more stable buttercream I always recommend Swiss meringue (egg whites + sugar + butter + vanilla) a quick internet search will give you the instructions on both.
The flower on top looks to be a Russian pastry tip in the middle but the same look can be achieved by a “02” tip and just dragging the buttercream up to make the lines. The petals look to be a large “leaf tip”
The whole cake is def made of buttercream so check YouTube for buttercream floral tutorials for the best results
Good luck, you got this!
No advice here. It’s stunning!
Don’t use fondant. It tastes terrible.
where are the eyes?
https://preview.redd.it/neez6jhub3de1.png?width=400&format=png&auto=webp&s=069276a24e3ac70202125b60849c33c5bd046c1b
I’d agree that this cake is all butter cream, no fondant.
The big leaves on the cake look to me like they’re piped with a rose tip, the skinny side out, then the center line with a round tip. For the big flower I’d make sure your frosting is plenty stiff so it holds shape. Then it’s layered leaf tips in a ring stacked on top of each other, changing the angle from flat to more upright with each layer.
If you haven’t worked with dying frosting before, you’ll want to make sure you use gel (or I’ve heard good things about powdered but never used it personally) and definitely not liquid dye. It’ll split your buttercream before getting a good color.
No advice, it looks perfect!
For the flower on top, it’ll be easiest to pipe this onto a piece of baking paper or similar, then refrigerate or freeze until solid and transfer onto the top of the cake. That way, you can make heaps of them and choose your favourite one to use. I’d do the same for the little round dots too.
Get two glasses of milk and I will be right there
That is definitely all buttercream or maybe even Swiss merengue buttercream! But definitely all frosting!
Thank you everyone for the tips! End of March is the birthday, so I will update then with a photo of how I go. Thank you all again!!