Today, we’re thrilled to have Lyndsay of Coco Cake sharing this fun tutorial on how to make a textured and tiered buttercream cake!
Here’s what Lyndsay has to say:
I love the look of this cake. It would make such a fun centerpiece on a wedding dessert table amongst pink macarons and mini trifled mason jars!
Shouldn’t a cake inspire you to just sit and marvel at its lovely appearance? As you pipe away those strands of two-toned buttercream, you’re likely to find that this cake is as enjoyable to decorate as it is to eat! It’s perfect for any occasion, whether it’s a celebratory spring party or your best girlfriend’s birthday bash.
TEXTURED AND TIERED PINK BUTTERCREAM CAKE
TEXTURED AND TIERED PINK BUTTERCREAM CAKE MATERIALS:
—2 medium round pans (7×2 inches)
—1 small round pan (5×2 inches)
—10-inch round cake board (I cover mine with craft paper to customize them–simply trace onto a piece of craft paper, cut to size, and glue to the cake board)
—1 recipe for a vanilla layer cake
—5 cups vanilla buttercream
—An offset spatula
—A piping bag fitted with a multi-opening tip (try a “grass” tip or “hair” tip)
—Gel food coloring (I used pink, but any color will work)
—2 mixing bowls to tint frosting
STEP BY STEP TEXTURED AND TIERED BUTTERCREAM CAKE INSTRUCTIONS:
1. Mix your cake according to the recipe’s instructions. Add a small dab of gel color to the batter. Pour into cake pans sprayed with vegetable oil and lined with parchment paper circles to avoid sticking.
2. Bake cakes according to the recipe’s instructions. Let cakes cool completely on wire racks.
3. Make your buttercream frosting. Divide frosting into two separate bowls; tint one bowl of buttercream with a dab of gel color and tint the other bowl with a more generous amount of coloring. This should leave you with two different shades of frosting, which will ultimately give your cake the desired two-tone effect.
4. Take your piping bag and use a spatula to fill one vertical half with the lighter shade of frosting. Then, fill the other vertical half with the darker shade of frosting (amounts don’t need to be perfectly even). Test the frosting out by piping onto a paper towel until the colors run together.
5. Use a dab of buttercream to adhere the first 7-inch cake layer to the cake board. Add the filling layer using whichever color of buttercream you like and top with a second 7-inch layer.
7. Use your offset spatula to smooth the exterior of the cake (The cake doesn’t have to be perfectly smooth–the piping will hide any imperfections!).
8. Place the 5-inch single cake layer on top of the frosted 7-inch stacked cakes. Frost the exterior of this cake until covered.
9. Squeezing the bag gently, begin piping lines of texture up the two tiers. Occasionally, turn the bag in your hand as you pipe, so that the two-tone effect varies throughout the cake. Continue to pipe all the way around until you have piped the entire exterior of the cake.
10. Pipe the top of the cake with even more texture.
11. Finish the cake with a single fresh berry, a fondant rose, or even a flower! I added a “flag” made from a wooden skewer and some Japanese patterned masking tape (also known as Washi tape!). I also added a hand-stamped flag using craft paper, alphabet letter stamps, and a toothpick.
What’s your favorite dessert to make for a celebration?