I was pretty happy with how the cake sculpted and how the buttercream transfer on the Swingline logo turned out!
I wish I’d gotten a more vibrant red color, but I know I could try beet juice or the microwave trick to improve that.
As for the roughness of the frosting, it’s probably because I skipped the crumb coat… i might also have overworked the frosting a little / gotten too much air in it. I had a really hard time trying to smooth it out over an irregular shape! Anyone got tips for frosting sculpted cakes? I know the prettiest way is to use fondant but I’d prefer to use something that tastes good 😅
by more-pylons
6 Comments
Well done, Milton!
so goood!!! i did an all buttercream sculpted cake recently and what helped me to get completely smooth was multiple rounds of chilling the fridge, smoothing with a hot wet spoon or my fingers. Making different shades of the buttercream helped add depth too!
https://preview.redd.it/gtp75lwvxf3g1.jpeg?width=3024&format=pjpg&auto=webp&s=d7c57afa90e74ad14ce4098e0149e51e8202ac23
If someone moves my stapler one more time……….
HAHAHA! This is awesome! Great job!
(retired) florist, daughter of a cake decorator, Milton lover – awesome job!
Very cool