Make this textured buttercream cake following the steps in this tutorial! This winter cake design is an easy one to recreate and gives you lots of freedom, depending on the piping tips you most enjoy using.
Equipment:
Ingredients to make this winter cake design:
I made this tutorial for a 6″ round cake that’s two layers tall. If you’re creating this design on a larger layer cake, you may need additional frosting to cover the sides of your cake and between the layers.
To achieve smooth buttercream and a cleaner-looking cake and design, always spend a few minutes with a spatula or spoon, pushing air pockets out of your buttercream before putting it into your piping bags. To do this, take a spatula or spoon in circles around your bowl(s) of buttercream, pressing it against the sides of the bowl and smoothing it down. Keep doing this until your frosting looks smooth and not craggly. If your arm is a little tired afterward, you probably did it right! 🙂
American buttercream crusts when it is exposed to air, even for a period as brief as 15 minutes. I recommend covering your bowls of frosting with either plastic wrap, dampened paper towels, or even a plate to prevent air from hitting them. However, if your frosting has begun to crust, no problem: Simply use your spoon or spatula to re-whip and smooth it back to life before spreading it onto your cake or putting it in your piping bags.
Find it online: https://susanbringsdessert.com/textured-buttercream-cake/