Tor1985 Posted 12 May 2010 , 12:44pm
post #1 of

Can anyone tell me the best way to ice a cake with two different colours of buttercream?? The sides of the round cake will be pink with a diamond pattern on it. The top will be all white...how do I accomplish this? Is there a video someone can suggest...I googled it but maybe my wording is difficult to understand becasue I didn't find any results.

Also, How do I get the diamond pattern on the side of the cake? I looked in both bulkbarns - the only cake suppliers near me - and they didn't have a mat I could use...any tips?? Or videos?

I let the buttercream crust first then smooth then imprint the diamond shape? ....sigh....learning, learning, learning icon_smile.gif

Thanks
Victoria
LL

29 replies
cakesbymark Posted 12 May 2010 , 1:04pm
post #2 of

you do realize that cake is covered in fondant and thats how it has that diamond imprint

my bad it is buttercream, just need to wait for it to crust over
look at my pics to see a 2 colored buttercream cake sweet 16 cake
just do you color section first then your white and cover with a border to hide where they meet
gl

Mama_Mias_Cakes Posted 12 May 2010 , 1:07pm
post #3 of

You can still do the diamond pattern on fondant. I'm not sure how to do that w/out the mat. Do you have time to order it online?

To get the 2 separate colors. I would do the white on top first, then do the pink. The border between to 2 would cover were the colors meet.

Kitagrl Posted 12 May 2010 , 1:09pm
post #4 of

The cake looks like it might *possibly* be iced in buttercream, but then have an imprinted fondant strip wrapped around it, with the borders to hide the edges, and then of course the fondant bow.

jammjenks Posted 12 May 2010 , 1:11pm
post #5 of

I'm not so sure it is fondant. I think it is buttercream.

Either way, you can certainly do it with a crusting bc. Here's how I would do it:

~Crumbcoat whole cake in white bc.
~Using pink, cover and smooth the sides. Get as close as you can to the top. If you have areas where the pink is higher than the top edge, just smooth it toward the center of the top. You'll be covering it up anyway.
~Ice the top in white and get as close as you can to the edge, being careful not to go over the edge this time.
~Smooth the top, but you don't have to be overly concerned since you'll be covering it with the bow (which I love, BTW).
~By this time the pink should be crusted enough to do the diamonds. Use an impression mat for this.
~Borders. Done.

thumbs_up.gif

amysue99 Posted 12 May 2010 , 1:24pm
post #6 of

If you can't find an impression mat (or don't want to spend the $), use a ruler and a knife to make the impression. let the icing crust and gently press the back of the back of the knive into the icing at a diagonal. use the ruler as a straight-line guide, but do not actually press it against the cake.

Mug-a-Bug Posted 12 May 2010 , 1:40pm
post #7 of

I would do it in buttercream in cut a circle of fondant to lay over the top. icon_confused.gif That's just me. That cake looks like buttercream, at least on the sides.

afunk Posted 12 May 2010 , 1:40pm
post #8 of

I saw somewhere (youtube maybe) where the gal was icing the whole cake then froze it until the icing was firm, then flipped the whole thing over and the bottom became the top, which she then iced. I think the video was showing how to get sharp corners on a buttercream cake. (does anyone know what I'm talking about?)
Couldn't you use this method-Ice you cake in pink, freeze it, flip it, wrap wax paper around it at the same height as the cake so you protect the sides while you ice the top in white.
I'll see if I can maybe find the video.
Hope this helps!

Mug-a-Bug Posted 12 May 2010 , 2:11pm
post #9 of

I'd love to see that video if you can find it.

regymusic Posted 12 May 2010 , 2:14pm
Quote:
Originally Posted by afunk

I saw somewhere (youtube maybe) where the gal was icing the whole cake than froze it until the icing was firm, then flipped the whole thing over and the bottom became the top, which she then iced. I think the video was showing how to get sharp corners on a buttercream cake. (does anyone know what I'm talking about?)
Couldn't you use this method-Ice you cake in pink, freeze it, flip it, wrap wax paper around it at the same height as the cake so you protect the sides while you ice the top in white.
I'll see if I can maybe find the video.
Hope this helps!




This is how I would have accomplished the task as well with the following exceptions:

I would smear white icing on wax paper in a size that was larger than the cake and freeze it. Then I would take what was going to be the top cake layer, ice the top with additional white icing to act as glue and place that topside (iced side) down on top the frozen white icing.

Next I would continue to build my cake upside down with layers and filling and put everything in the freezer to firm up for about 30 min - 60 min.

I would then ice the sides in pink and take a putty knife to smooth the sides at the same time you are scaping any excess white from what is for the moment the bottom tier. Chill for 30 min or so.

Flip the whole thing over and remove the wax paper from what now is the top. Add your diamond design, add decorative borders and voila.

That's how I would do it!

LindaF144a Posted 12 May 2010 , 2:29pm

I just went to Stephanie's Cakes website and she says she frosted the cake in buttercream. It probably is a crusting kind of buttercream.

And she did a little smash cake for the one year old. This is a new term to me. Does this mean you get to actually smash the cake? What a waste, I would rather eat my cake then smash it, but then again I do have a rather large sweet tooth. icon_wink.gif

KHalstead Posted 12 May 2010 , 2:34pm

the smash cake is usually just a 4" round single layer cake (not much bigger than a cupcake) and it's meant JUST for the 1 yr. old to "smash" (literally) and then the rest of the party goers eat the main cake!


as for the 2 toned why not ice the whole thing in pink and then use a cake circle the exact size of the top of the cake and make a fbct out of white icing, freeze, then pop it on top of the cake and pipe your border where the 2 colors meet!

Quick and Simple!

afunk Posted 12 May 2010 , 3:46pm

Sorry, I can't find the video.

Regymusic, your method sounds like what was in the video, thanks for the refresher! I now recall she did spread the icing on the wax paper with a circle drawn as a guide on a cardboard underneath. Froze it, then put the cake on top and built the cake upside down. That was the bottom while she iced the sides, then froze again and flipped over.

Good luck Tor1985, I hope this works for you!

JGMB Posted 12 May 2010 , 4:04pm
Quote:
Originally Posted by Mama_Mias_Cakes

To get the 2 separate colors. I would do the white on top first, then do the pink. The border between to 2 would cover were the colors meet.




That's exactly how I did this cake -- it's much easier than you'd think!
LL

Tor1985 Posted 12 May 2010 , 5:38pm

Thank-you so much for all the helpful advice! I never even thought of using wax paper and freezing the buttercream...yet another technique to master icon_smile.gif

I'll post pictures of the cake when I'm done and let you all know how it went!

Thanks again!
Victoria

Tor1985 Posted 12 May 2010 , 5:43pm

Just had a thought....what if I made a template for the diamond pattern out of wax paper?? cut the wax paper to fit around the cake, measure and draw all the lines on it then stick it to the cake and use the back of a knive a make the impression....think that would work okay??

tonedna Posted 12 May 2010 , 6:13pm

When I do 2 colors I do the top first and then I do the sides and smoothe them well. Whathever is extra at the top
corner I take a knife or spatula and take it away. THe border will cover where the 2 colors meet.

The Cake on the photo is definitively buttercream. If you dont have an impression mat you can use a long
skewer to mark the lines. A triangle ruler might help with the measuraments. But be careful with the ruler touching
the buttercream.
Edna icon_smile.gif

indydebi Posted 12 May 2010 , 6:14pm

I do this pattern on BC frequently. I use skewer sticks to make the impression and eyeball it.

Ice the sides in one color ... ice the top in another .... the border will cover the seam where the two meet.

Easy peasy!!

Tor1985 Posted 12 May 2010 , 7:32pm

I would have never thought of using a skewer stick...and I just bought a whole package to do kabobs on the BBQ this weekend...PERFECT!lol

Thanks for all the help!

Edna, love the videos they are so helpful icon_smile.gif

indydebi Posted 13 May 2010 , 12:02am

Sometimes I coat the stick in p.sugar to prevent it from sticking. Helpful hint: coat the stick in cocoa when doing this on a chocolate-iced cake. (Yeah, I KNOW that's an obvious thing to do, so I won't bore you on how I learned this lesson! icon_rolleyes.gificon_redface.gif )

karabeal Posted 13 May 2010 , 12:29am

I did a two-tone cake once without a border at the color change. I iced the whole cake in the side color, then after it had crusted, I piped (with a flat-ish tip) the top color in the shape I wanted on the top (about 1/2" inside the edge of the top). Then, similar to how you might flood a sugar cookie, I carefully spread my top color buttercream within the piped outline. Viola!

indydebi Posted 13 May 2010 , 12:37am

karabeal, that sounds like a neat idea! I may just play with the idea next chance I get!

Tor1985 Posted 13 May 2010 , 11:19pm

How do I attach the pearls to the sides??

Do I let the cake crust, smooth and then attch with royal icing??

tonedna Posted 14 May 2010 , 5:47am
Quote:
Originally Posted by Tor1985

I would have never thought of using a skewer stick...and I just bought a whole package to do kabobs on the BBQ this weekend...PERFECT!lol

Thanks for all the help!

Edna, love the videos they are so helpful icon_smile.gif




I am glad they help!. I never use the skewers for BBQ..lol I buy them for cake stuff!
Edna icon_biggrin.gif

Tor1985 Posted 16 May 2010 , 3:16pm

I did it!! Not as professional looking as I would have liked but not bad for my third cake icon_smile.gif

I've been trying to upload my pictures but it keeps saying the image is too small....hopefully I'll get the photo's up soon!

Thanks again for all the help!

JGMB Posted 16 May 2010 , 5:42pm

Hooray for you, Tor985!!! I knew that if even I could do it, it must not be too hard! icon_lol.gif I can't wait to see photos -- I had the same problem this morning when I tried to upload 2 pics. Hopefully, they'll get it fixed soon.

Tor1985 Posted 16 May 2010 , 9:36pm

Finally was able to upload my photos

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1676292

JGMB Posted 16 May 2010 , 11:55pm

I'm glad the photo loaded so that I could see what a wonderful job you did!!! It's a lovely cake, and you should be really proud -- I'd have never guessed it was only your third. icon_smile.gif

dalis4joe Posted 17 May 2010 , 1:04am
Quote:
Quote:

This is how I would have accomplished the task as well with the following exceptions:

I would smear white icing on wax paper in a size that was larger than the cake and freeze it. Then I would take what was going to be the top cake layer, ice the top with additional white icing to act as glue and place that topside (iced side) down on top the frozen white icing.

Next I would continue to build my cake upside down with layers and filling and put everything in the freezer to firm up for about 30 min - 60 min.

I would then ice the sides in pink and take a putty knife to smooth the sides at the same time you are scaping any excess white from what is for the moment the bottom tier. Chill for 30 min or so.

Flip the whole thing over and remove the wax paper from what now is the top. Add your diamond design, add decorative borders and voila.

That's how I would do it!




AWESOME!!!! love that techq.!!!! will try for sure!

Tor1985 Posted 17 May 2010 , 1:15am

Thanks JGMB, I had a lot of fun making that cake icon_smile.gif
I just keep telling myself the more I make the better I get but I'm my own worst critic

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