tiered cake

Cake Decorating Texture Tutorial: Dry Dusting, Stenciling and Sponge Painting Techniques

June 21, 2022 By Ashley Leave a Comment

Some of the best decorated cakes that I have made start with just a basic idea of color scheme, and a theme, or vibe that the cake is meant to convey. I pictured bold, vibrant colors of purple and magenta, with soft complimentary tones for the florals of this cake, with colors of teal, green, blue and burgundy for the cake itself. In this cake decorating texture tutorial, I show you how I made this cake with various mediums and techniques, such as dry dusting, stenciling, and sponge painting to create an aged, textured, and unique cake.

Florals

For this cake, I worked backwards, designing the florals first. I wanted bold, vibrant colors mixed in with softer, tones. Mixing the bold with the soft gives the arrangements depth and allows the eye to see the flowers individually rather than a mass of dark/vibrant color. I’ve included anemones, ranunculus (a favorite of mine), butterfly ranunculus, moth orchids, blossoms and yellow and green leaves.

Textured Fondant

This is the perfect opportunity to use any dried out or cracked fondant. Mixing dried fondant in with fresh or soft fondant will give the cake texture, with splits and visible cracks. I didn’t have much dried fondant on hand, but I used what I had. For additional texture, I used rolled up, then flattened out aluminum foil and pushed it into the cake in random spots on the sides and top of each tier.

Dry Dusting and Layering Color

Dry dusting color onto a cake is all about blending and layering color. Choose colors that look good when blending, taking care to not choose ones that will result in a muddy look. I choose a teal color, navy blue, moss green, olive green, and dark burgundy for accents. Be sure that your dusts are food safe, not just non-toxic so that your cake is safe to eat.

Start with the color that will be the foundational color of your cake. For this cake, I chose teal. So I used a large blush brush (one I use for food only), and dusted the cake tiers. There is no perfect way to do this. Dust heavier in some areas, lighter than others. Repeat with the rest of the colors, overlapping and blending color, except for the burgundy. That is an accent color to be used last.

Once you’ve dry dusted the cake, it should look pretty close to how you want the end result to look. The next couple techniques will darken it a bit and also blend the color a bit more.

Dust small areas with the burgundy dust. I focused on the top and lower edges the most. Use just a little bit a time to build the color and blend. You don’t want super dark areas of burgundy. This color is meant to darken areas and also give more shadow to the cake.

Stenciling

To add even more texture and a bit of elegance to the cake, I stenciled areas of the cake on alternating sides of the tiers. This also doesn’t need to look neat or perfect. I used royal icing for the stencil so that it would dry completely. The stenciling needs to be dry before continuing to dust and sponge paint. I can’t recall where I got the stencil I used for this cake, but this one is pretty close to the same design.

Gold Accents and Sponge Painting

With leftover color from dusting, I mixed in a few drops of high proof alcohol to make a thick paint. Using a cosmetic sponge, lightly paint areas on the cake, focusing in emphasizing already darker areas and also the top and bottom edges.

For the gold accent color, I mixed together gold dust with a little bit of bronze dust. I also used a cosmetic sponge for this, and dry dusted the gold/bronze mixture over the stencil. I chose to dry sponge paint the gold so that it color was more patchy, spaced out and subtle.

At this point, the dusting and painting is done, but you can always go back and dust more color to darken it up or change the color in some areas. Keep adding and blending color to your liking.

If you make a cake using any of the techniques within this tutorial, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more tutorials, check out these posts:

Oyster Shell Ocean Cake Tutorial

Still Life Flowers Cake

Floral Piped Royal Icing Cake Tutorial

Under the Sea Cake Tutorial

Halloween Wafer Paper Mummy Cake Tutorial

October 16, 2020 By Ashley Leave a Comment

Not only is this Halloween wafer paper mummy cake is super cute, it is also super easy to make, only requiring a few supplies. Even kiddos can help make this cake. This mummy cake is perfect to impress your guests for any Halloween event.

wafer paper mummy cake with fondant eyes

Supplies:

3 tier cake (I used 6×5, 8×5 and 10×5 tiers), stacked and covered in white/off-white fondant

Fondant: bright green, white and black (alternatively, modeling chocolate will work here too) – I used Satin Ice

Circle cutters: 1 1/2″ (38mm), 1″ (25mm), 5/8″ (16mm)

Piping tip #3 OR piping tip #4

Wafer paper

Piping gel

Plastic Wrap/clingfilm

Light brown petal dust ( I used Spanish Moss)

Dusting brush

Small brush for piping gel

cutting out white fondant with circle cutters for the eyes

Making mummy eyes

I opted to go with more of a cartoonish look for my mummy eyes. Super creepy eyes would also be fun here. To make the eyes, you need a few different size round cutters, as well as black, white and green fondant. Plastic wrap is also needed. This helps to make the eyes have more rounded edges and more of a puffed look.

Roll the white fondant out to 1/4″ thick. Lay the plastic wrap over the fondant. Cut out two rounds with the largest, 1 1/2″ cutter over the plastic wrap. Set aside.

Roll the green fondant out to 1/4″ thick. Lay the plastic wrap over the fondant. Cut out two rounds with the medium sized, 1″ cutter over the plastic wrap.

Brush the back of the green circles with a small amount of piping gel. Place the green circles onto the white rounds. I placed mine on randomly.

Roll the black fondant out to 1/4″ thick. Lay the plastic wrap over the fondant. Cut out two rounds with the smallest, 5/8″ cutter over the plastic wrap.

Brush the back of the black circles with a small amount of piping gel. Place circles onto the green rounds. Again, I placed mine sort of randomly.

Thinly roll out some white paste. Use a piping tip size 3 or 4 to cut out 2-3 small circles for each eye. One of the circles goes on the black round, or pupil, and the others are placed the randomly on the green part. Use just a tiny amount of piping gel to attach.

With a dusting brush, lightly dust brown petal dust over the white parts of the eye. Add very little at a time. You want just a little bit of color.

Now, the black background for the eyes needs to be placed on the cake before attaching the eyes.

Cut out a section of fondant in the center of the middle tier, that is just a little bit bigger than the size of the eyes.
Roll out some black fondant the same thickness as the fondant on your cake, and place into the hole. Cut off any overhanging black fondant.

The idea here is to make the black fondant flush with the cake, rather than adding an additional layer of fondant on top. Adding an additional layer makes it look a bit too bulky and the black will show more through the wafer paper more once they’re attached.

Brush the back of the eyes with piping gel and place them onto the black fondant.

Wafer Paper Strips

I’ll admit, I thought this part of the cake was going to take me a while. But once the strips are cut and dusted, it takes no time to put them on the cake.

Cut the strips on the long side of the wafer paper with a pair of scissors, cutting them from 1/2″ to 1″. I didn’t measure my strips at all so no need to be exact, nor do they need to be perfectly straight. No worries if the wafer rips, or is damaged in any way – use it! I used 15-20 wafer sheets for my strips, but this amount will vary from person to person.

close up photos of the eyes on the finished cake

Assembling the mummy cake

With a dusting brush, on the rough side of the wafer paper, lightly dust random areas of the strips with the light brown petal dust. Make sure to keep a variety from strip to strip. You don’t want them to all look the same. I kept my dusting pretty light, but if you’re wanting more of an aged, deeper, darker and dirty mummy, use a darker shade of brown petal dust (or 2) to dust on the strips as well.

I tried to hide most of the ends of the wafer strips, so it has more of a wrapped look, and doesn’t look so segmented.

Tuck the ends of the strips as you place them onto the cake. You can definitely keep some of the ends revealed as I did in some areas. Also note that you do not have to cover every inch of the fondant. A few areas peeking through is no big deal. It still blends in and looks cohesive.
Once all the strips are on the cake, go back with your dusting brush and add some more color to the strips if you would like. Also, dust over the exposed fondant so that it blends in more with the wafer paper.

side view of completed cake showing eye and wafer strips detail

Some notes on serving

Wafer paper is edible, but people don’t generally want to eat it. It’s dry and tasteless, like, well, paper. It’s also a bit of a pain to try to cut through. Before serving this cake, I recommend removing the wafer as you slice and serve it. Also, because wafer paper is easily effected by humidity and water, I would not refrigerate this cake once it’s done. Add the wafer just before delivering the cake if it is for a client or friend.

I hope you guys love this super cute Halloween wafer paper mummy cake like I do! Let me know if you have any questions in the comments below or on social. If you make this cake, tag me on Instagram – I would LOVE to see it!

Enjoy!

Ash xx

For more Halloween themed tutorials, check out these posts:

Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial

Easy Halloween Ghost Sugar Cookies

Halloween Rice Paper Ghosts Tutorial

Bloody Rose Halloween Cake Tutorial + Edible Fake Blood Recipe

Vintage Gilded Buttercream Cake Tutorial

August 5, 2020 By Ashley 1 Comment

After working with mostly fondant over the years, I’ve been playing around with buttercream a lot lately, and I’m loving it. I love the messy nature of buttercream, where flaws and rustic application can make a design look stunning. Buttercream doesn’t take itself too seriously. It’s delicious and adaptable, and wild like nature, imperfect, and more often than not, celebrated for its messiness. Perfectly iced buttercream cakes won’t be found in this post – in a different post another time, I’m sure. And so, I’ve created this buttercream beauty for a giveaway with Iron Orchid Designs over on my Instagram feed. I know you guys have heard me talk about these fab products before, but this time, I’m using them on buttercream. My vintage gilded buttercream cake incorporates easy and fast buttercream techniques that can be adapted to almost any buttercream cake design.

How to create rough edge buttercream

The color of this bottom tier is one of my favorites. I’m obsessed with this wine color buttercream. I have made this color plenty of times using gum paste, and I wanted to recreate the color to use as the bottom tier of my cake. To color this tier, I used both oil based candy color and gel color. I mixed equal parts of red and purple candy color, and added a touch of black gel color. Mix the purple and red first and let the buttercream develop for a few hours. Check out my post on How to Color Buttercream to see my techniques on how to achieve dark and vibrant colors. Then add a bit of black to just darken the buttercream a few shades. Keep in mind, the buttercream will darken a bit as it sits.

The top two tiers have a base color of dusty cream. To achieve this color, I mixed small, equal amounts of Americolor soft brown and ivory. My ivory gel color has a bit of an orange hue, so I mix the ivory with the soft brown to lessen the warm undertones.

The rough edge buttercream look has been super popular since Megan and Harry’s royal wedding cake. It’s also super easy to achieve. Rough edged buttercream is a total time saver – no need to use acrylics or the upside down method for a perfectly smooth top.

After filling and crumb coating the cake, chill the cake until it’s firm, for a couple hours or so. Smooth buttercream over the top of the cake, smoothing it out past the edges. Coat the sides of the cake with buttercream, layering it on, especially towards the top. How much buttercream you bulk up at the top edges of the cake will determine how tall and thick the rough edges are. Use a bench scraper to scrape off the excess and smooth the sides. Don’t worry about perfectly smooth buttercream, as I said before, imperfect is what we’re going for in this design. Chill the cakes, only chilling the top two tiers for about 5 minutes. You want the buttercream to set just slightly to keep it in place when adding additional colors on top. You do not want the buttercream to fully set up, as it can change color when scraping the cake. This is particularly true with buttercream based buttercream.

Creating the watercolor buttercream effect

On the top two tiers, under the gold stamped design, is a minimal buttercream watercolor effect. Both shades were created using very little amounts of claret gel color by ProGel. With a small offset spatula or a palette knife, place patches of buttercream around the cake, starting with the darker color. Use a bench scraper to even out the color around the cake. Add the lighter color, then repeat with the darker color until you’re satisfied with the color. I chose lighter colors for this cake so that the colors sort of blend together for a minimal, blended watercolor effect.

When choosing colors for the watercolor technique, you want to be sure that the colors look good together and will also blend well. You don’t want the colors to mix together and turn strange and unappetizing colors. I like to use buttercream colors that are made with the same combination of gel colors, or colors that are made by combining different buttercream colors together. Chill the watercolor cakes until the buttercream is firm. The buttercream needs to be thoroughly cold in order to stamp the pattern onto the cake, otherwise the buttercream will stick to the stamp, or squish out the sides.

Creating the vintage stamped effect

The stamp set that I used is the rose toile stamp from Iron Orchid Designs. I also used a craft brayer roller, mine is from Iron Orchid, but this one works well too. You will need parchment paper, or wax paper, and gold edible paint. I recommend this one, or you can create a gold paint with edible gold dust and a clear alcohol. If you choose to make your own, you will need more than half of a small pot of gold dust. Mix the alcohol with the dust until you it’s a thicker liquid. It needs to be thick enough to coat the stamp, but thin enough to be able to easy transfer to the cake.

Roll the craft roller through the edible paint. Roll off any excess, then roll over the stamp to coat. Do not saturate the stamp so that’s dripping, but ensure that the stamp is damp with color. Carefully lift the stamp and place against the cake. Carefully, and lightly press to the cake, taking care not to press IN to the cake, though it’s likely you will get some pressed in impressions. This is totally ok – it goes with the vintage design. Gently and lightly run your fingers over the stamp to stamp the pattern onto the cake.

You can also use the roller to roll over the stamp. I use this method when using the stamp on a flat surface, like a cookie, or paneled fondant or if I am trying to achieve full design coverage with the stamp. For this cake, I went with a more aged, almost peeling vintage-y look. I achieved this look by pressing over the stamp in select areas, leaving some spots light or bare. Then take a fine paintbrush and go over any areas you would like darkened, or more filled in.

Let the stamped impressions dry before stacking the cakes. After stacking the cakes, add any florals. For this cake, I used gum paste/sugar heirloom roses, anemones, roses, heritage roses, petunias, blossoms, and rose leaves. Use any flowers that compliment your color scheme, or even skip flowers – the cake is beautiful enough on its own!

For more cake tutorials, check out these posts:

Woodland Tree Stump Tutorial

Mini Tutorial: Romantic Roses Cake

Mini Tutorial: White on White Baroque Cake

Swiss Meringue Buttercream

March 4, 2019 By Ashley 38 Comments

When I discovered Swiss meringue buttercream several years ago, I was intimidated by it. I didn’t like the idea that I couldn’t just throw everything in a mixing bowl and start mixing as I had done with the buttercream I had been making at the time for my cakes. Swiss meringue buttercream requires a bit of extra time, costs a bit more and involves a process. But let me tell you, it is so worth it. Swiss meringue buttercream is luxuriously light and creamy. It’s silky, fluffy and smooth texture makes it a DREAM for filling and icing stacked cakes. It’s stable and holds its shaped when piped. It’s perfect for getting those sharp, precise edges on layer cakes and is a great base for covering with fondant.

How to make Swiss meringue buttercream

You begin the process of making Swiss meringue buttercream by heating egg whites and granulated sugar in a bowl over a pot of simmering water. This process is to cook the egg whites and melt the sugar all while whisking continuously to avoid any scrambling. Once the egg white mixture reaches 160F, it is strained through a sieve into a stand mixer mixing bowl and using the whisk attachment, beaten until stiff peaks form and the bowl is room temperature to touch. At this point, softened butter is popped in piece by piece and then, and you leave it to mix on low for a bit. It’s important to mix on low as to not incorporate air. Incorporating air into your buttercream can cause and contribute to cake disasters, such as blow-outs, air bubbles and sinking.

This is the time in Swiss meringue buttercream making that most people think they’ve destroyed it and they pitch all of that glorious (albeit, ugly at this point) buttercream. It’s quite possible your buttercream will look curdled, or super deflated. It might even look separated. But it’s ok. Let it keep mixing. This can take up to 10 or 15 minutes. Keep mixing and it will come together into creamy, silky and smooth Swiss meringue buttercream. Mixing the buttercream on low for a while allows it to fully incorporate, and eliminates air pockets – which is super important if you’re making a fondant covered cake. It also helps creates that super silky, creamy texture.

Once the buttercream has come together and is fully incorporated, add the flavorings and a pinch of salt. Don’t skip the salt – it helps to define the flavors you add to your buttercream. Swiss meringue buttercream is a blank canvas suitable for many, many types of flavorings. Jams, curds, cookie butters, nut butters, extracts, chocolates, etc. It holds flavors incredibly well so don’t be afraid to experiment.

Some common questions and concerns:

1. Swiss meringue buttercream is too buttery.

This is the most common concern, no doubt. In comparison to American style buttercream that is mostly sugar and the sugar taste is the forefront flavor, Swiss meringue buttercream will seem more buttery as butter is the star in this buttercream. I always suggest to meringue buttercream beginners to try a fruit or chocolate flavored buttercream first so you can really get a since of how delicious, adaptable and amazing this buttercream truly is. Additionally, if you’re making a vanilla Swiss meringue buttercream, don’t skimp on the vanilla in quality or quantity. I add both vanilla extract and vanilla bean paste to my buttercream. This buttercream is more of a luxury style buttercream meant to showcase high quality flavors and ingredients. It’s the perfect vehicle for intense and concentrated flavors.

*Pro tip: If you love the texture and taste of Swiss meringue buttercream but want it a bit sweeter, add 1/2 -3/4 cup of sifted confectioners sugar after the butter is fully mixed in.

2. Can I make Swiss meringue buttercream in advance?

Yes, definitely. You can keep your Swiss meringue buttercream at room temperature for up to two days. If you’ve let your buttercream sit for a couple days, it will seem kind of spongy if you try to use it as is. Place the buttercream back into the bowl of your stand mixer and mix on low for 5-10 minutes until smooth. You can also refrigerate and freeze the buttercream. Again, you will need to mix again on low speed to smooth out the texture. The buttercream must be room temperature before mixing otherwise, it will separate. I always make my Swiss meringue buttercream in advance and refrigerate it because I’m always making large quantities of it for wedding cakes.

*Pro tip: If you start mixing the buttercream and find that it is still too cold and is separating, you can help bring the separated mixture back together by using a kitchen torch to warm the buttercream. While the mixer is on, run the kitchen torch flame along the outside bottom, of the metal mixing bowl, back and forth, until the buttercream starts to come together. *Only try this technique if you’re using a metal mixing bowl.

3. Why aren’t my egg whites whipping into stiff peaks?

Your mixing bowl and utensils must be grease free otherwise the eggs won’t whip up properly. They’re temperamental like that. Wipe down your bowl and utensils with a clean cloth and lemon juice or vinegar to remove remaining fat residue. I also don’t recommend using carton eggs. Sometimes they work, sometimes they don’t. I also don’t find meringue made with carton whites to be as stable.

4. Why is my Swiss meringue rock hard after being refrigerated?

Keep in mind that Swiss meringue is made with mostly butter, so being that cold butter is hard in the fridge, you should expect your buttercream to harden similarly. This aspect of Swiss meringue buttercream though, is one of perks of using it for layer cakes. Cakes refrigerated with Swiss meringue buttercream are far more stable for transportation and for covering with fondant than a cake covered with an American style shortening based buttercream. Also, buttercream acts as an excellent insulator, keeping your cake moist while being refrigerated. Just bring your cake to room temperature before serving and it will be perfectly soft and delicious.

5. I’m adding loads of gel food color to color my buttercream but it’s still not the dark color I want.

Swiss meringue buttercream is oil (butter) based. Gel food color will not allow you to achieve the deep, or vibrant colors that can be easily achieved with shortening based or American style buttercream. To be achieve dark and vivid colors with Swiss meringue buttercream, you need food coloring that is suitable to chocolate, one that is oil based. I like to use Artisan Accents Chameleon Colors.

6. Swiss meringue buttercream costs more to make, takes longer to make and can be more difficult to make. Why would I want to make Swiss meringue buttercream over my go-to American buttercream that is inexpensive, fast, and easy?

Just like some people find Swiss meringue buttercream to be too buttery, some people find American style buttercream to be grainy, greasy or overly sweet. When it comes to taste and texture, it all comes down to personal preference. It’s also important to consider workability as well, especially if you want to make professional looking cakes.

The main reasons I find Swiss meringue buttercream to be worth trying and is my preference for my cakes, is for stability and versatility. If you make layer cakes or tiered cakes, it’s important to have a base buttercream that is stable for layering, stacking and transporting. Swiss meringue buttercream, as well as Italian buttercream, chills firm allowing for a smooth and stable foundation for fondant or rolled chocolate.

I also find that the support from using a meringue style buttercream, or ganache is important for supporting sugar flowers well in a cake. Buttercream that is more loose, doesn’t firm in the fridge (like a shortening based buttercream) just doesn’t have the stability of a meringue buttercream or ganache. Using Swiss meringue allows me to get sharp, clean edges on my cakes and stays firm while I am decorating, stacking, and transporting the cake.

Some tips for successful Swiss meringue buttercream:

*Use a candy thermometer or and instant read thermometer to make sure your temperature just reaches 160F. 160F ensures that all the bad bacteria is killed off in the egg whites. However, be sure to bring the temperature of your egg/sugar mixture up slowly and don’t overcook your mixture. Rushing this process will result in scrambled and cooked egg whites.

*Swiss meringue buttercream can hold quite a bit of flavorings. When adding liquids, such as fruit purees and other liquids, mix in a little at a time. The liquid needs to be able to emulsify into the buttercream. Another reason you want to add a little bit of liquid at a time, is that adding too much liquid can cause the buttercream to become unstable. I recommend reducing your fruit purees into concentrates before adding to the buttercream. You can also use pulverized freeze dried berries for fruity variations of Swiss meringue buttercream.

*If your finished buttercream appears loose and more pudding-like, it’s possible that the butter was too warm when you added it to the meringue. Pop the bowl into the refrigerator for 10-15 minutes then mix again.

The recipe below is for vanilla bean Swiss meringue buttercream. But the flavor options are endless. Here are a few popular flavors to experiment with. Adjust the quantities to suit your taste.

*Chocolate – Add 3 cups (600g) of bittersweet chocolate, melted, to a batch of buttercream

*Fruit flavors – Add 1 to 1 1/2 cups reduced fruit puree, preserves or curd per batch

*Nut Butters, Cookie Butters, Caramel- Add 1 to 1 1/2 cups per batch

*Boozy – Add 1/4 – 1/3 cup flavored liqueur such as Bailey’s, Champagne, or Amaretto per batch

If you try this Swiss meringue buttercream recipe, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

Print Recipe

5 from 7 votes

Swiss Meringue Buttercream

Silky, creamy, and stable Swiss meringue buttercream perfect for piping, filling and icing cakes

Prep Time5 mins

Cook Time10 mins

Mixing20 mins

Total Time15 mins

Course: Dessert

Keyword: buttercream, frosting, swiss meringue buttercream

Servings: cups

Equipment

Electric Stand Mixer

Ingredients

9 (300g) large egg whites
2 1/2 cups (500g) granulated sugar
3 1/2 cups (793g) unsalted butter, softened and cut into cubes
1/4 tsp fine sea salt
1 1/2 tbsp pure vanilla extract
1 tbsp pure vanilla bean paste

Instructions

Weigh out egg whites and granulated sugar together in a non-reactive bowl, clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature reaches 160F.
Using a sieve, strain the egg white sugar mixture into the bowl of a stand mixer.
Mix on medium speed with the whisk attachment until the mixture is glossy, reaches stiff peaks and the outside of the bowl is no longer warm. You cannot add butter to the bowl if it is warm or the butter will just melt when added.
Once the mixture reaches stiff peaks, you have Swiss Meringue (Yay!) but we’re going for buttercream here, so onward. Switch out the whisk attachment for the paddle attachment and begin mixing on low speed.
Add the softened butter cubes, a couple at a time, until incorporated.
Now, just let it mix. It might curdle or look lumpy but that’s ok. Keep mixing. This could take some time. The buttercream is ready when it is smooth, satiny and creamy.
Keep mixing on low and add the salt and flavorings. Mix until everything is fully incorporated.

Notes

This recipe can be halved or doubled. One full recipe will fill and frost a 8″ cake that is 4″ or 5″ tall.