How Do I Stencil A Buttercream Cake With Luster Dust?

Decorating By staceyboots Updated 22 Aug 2010 , 7:09pm by sweetpeamontana

staceyboots Posted 16 Aug 2010 , 4:53pm
post #1 of 9


I was just watching a youtube video where the lady stencil a rolled piece of fondant with a damask stencil using luster dust.

Is it just as easy to stencil a buttercream cake with luster dust? Does it show up as brightly as the one shown in the video?...she rubbed her fondant with shortening before stencilling.

Thanks for the help!


8 replies
therese379 Posted 16 Aug 2010 , 8:10pm
post #2 of 9

staceyboots, I have also seen that video... great. not to sure about the stenciling on buttercream. would also love to know.

staceyboots Posted 17 Aug 2010 , 1:33pm
post #3 of 9


Erin3085 Posted 17 Aug 2010 , 3:50pm
post #4 of 9

I'm fairly new to decorating, but I really have only done BC and I think you could do it! You would have to use a crusting BC and wait to let it crust really well if you want it to have a smooth finish. Dont press on the stencil AT ALL. I would definitely give it a try! Maybe bake a little practice cake to test it out. I'm curious now...I may bake later! icon_smile.gif

staceyboots Posted 20 Aug 2010 , 7:16pm
post #5 of 9


Thanks for your response!

I think that I will have to do a practice cake and use an all-shortening buttercream....will definitely post photos when I am done.


HamSquad Posted 20 Aug 2010 , 9:01pm
post #6 of 9

check out this out, I've refered back to this picture from time to time. I hope this works:
I would freeze or chill cake, wipe the stencil with a thin coat of shortening or coating spray on the dusting side and wipe off again, (this might help catch the flying dust) then placethe stencil on the cake and dust with the luster dust. Make sure you have ample supply of lust dust. HTH

sweetpeamontana Posted 22 Aug 2010 , 1:57pm
post #7 of 9

Hi there, thought I would weigh in as the cake linked in the last post came from our bakery. Surface is an Italian buttercream (egg-white, all butter. no shortening ever!) and the pattern was done with the edible gold dust. It would be harder to get that high-contrast with luster dust, but worth a shot. Either way the chilled/frozen tip is the way to go for a workable surface. This way you can even put a little pressure on the stencil for a nice, clean edge. Good luck!

HamSquad Posted 22 Aug 2010 , 6:17pm
post #8 of 9

Oh boy! thanks for responding sweatpeamontana, I always wanted to know how you did this. I have looked at your pictures over and over again. Thanks for pointing out not to use the shortening, cause I was going to try this out on a future cake. thumbs_up.gif

sweetpeamontana Posted 22 Aug 2010 , 7:09pm
post #9 of 9

Sure thing. After I wrote I read more posts and realized we probably have fewer problems with heat and humidity in cool, dry MT than the average bakery. It still sweats, you can see it in the pic, but with the chilled surface you can also blot w/paper towel before you stencil. You'll have to let us know how it works in muggier weather.

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