Hello My lovelies Here I am one more time to share with you some nice techniques I try. I apologize if there is any body else who came up with this before, but honestly with so much going on in internet, it looks like no Idea is a unique idea. I have seen this ombre buttercream recreated on the cake as ruffles, dot- spoon dragging, etc but honestly, though is way beautiful look, I am to lazy for all those dots and ruffles. So I decided to simple make it smooth as I usually smooth my butter cream cakes, and it actually worked!!
Let's start :
I torte and fill a cake, this is a 6" cake. I always use upside down technique for any of my cakes, either if cover in butter cream or ganache.Chill the cake to avoid much crumb, For this cake you should cover the very top of the cake, place a piece of "Freezing Paper" , then smooth with fondant smoother, place a larger board on top of the paper and then flip the cake. What you see on this picture is actually a cake that is upside down. I apply some extra butter cream for the border, put enough so you don't drag much crumb. Then the next pink tone which is the lighter color, It does not need to be perfect, but I always try to at least keep the butter cream line as same size as possible.
Continue applying the rest of your colored butter cream, and ending on the darkest pink.
sing your turn table or lazy Susan and making sure you will keep as STEADY hand as possible, It is now the moment to get that beautiful butter cream all smooth and perfectly mixed together.
The trick is to make only one dragging a large spackling knife, or bakers knife or bench scraper (I use Wilton's) and always and I REPEAT ALWAYS keep a steady hand!!!
Always keeping the your wrist on the same position. Never move your hand, only turn the turn table
Remember I only have boys, so baby girls are my weakest point, I can't stop myself but going extra cute on any baby girl cake!!! LOL <3
Cakey Love, Joly
Stupende :) Complimenti e tanti anche!
ReplyDeleteAntonella.
Grazie Antonella!!
DeleteThese cakes are too cute! I love your figurines! They're adorable, did you use any support in the ones above? They seem top heavy-I read in one of your previous posts (the Lalaloopsy cake, amazing by the way, that you are a fan of Verusca Walker. She does amazing work too.) anyway, she uses a lot of styrofoam and I was wondering if you used anything like that. I'd love to see a tutorial of your sculpting. These guys remind me of precious moment characters, it's such a difficult look to master-very impressive!
ReplyDeleteThis is my first comment, I'm always referring people to your site. Thanks for the great tutorials!
Styrofoam is alwys used when sculpting: it brings great support and is not heavy. I do not use massive balls of fondant for the heads, it will be extremely heavy. Thank you for the sweet words and stay around for the sculpting tut!!
DeleteThese cakes are adorable!! I love the buttercream ombre!
ReplyDeletethank you!!
DeleteYou are welcome!!
ReplyDeleteWhat type of buttercream did you use? SMBC, IMBC or American? Thanks for sharing! Beautiful work!
ReplyDeleteAny All Butter Buttercream will work perfectly. SMBC works amazing and taste delicious!!! Does not work with crusting buttercream.
DeleteOMG!!! they are so neat, sharp edges and beautiful!! thanks for sharing :)
ReplyDeleteWhy will crusting buttercream not work?? I love your work!! Do you a tutorial for your scupltures?
ReplyDeleteGenial. Gracoas por ciento compartir
ReplyDeletehello, i love your tutorials. im wondering if the decors on the side won't slide on smbc?
ReplyDelete