punkysmalls Posted 27 Mar 2012 , 5:09pm
post #1 of

My friend is really liking this wedding cake, and i'm not really sure on how to go about tackling this look. Can anyone give me some suggestions or help on how to do this on a cake?

Thank You
LL

5 replies
cakeyouverymuch Posted 27 Mar 2012 , 9:01pm
post #2 of

It looks to me like it was done with a spatula. I'd apply the buttercream and smooth it so you have a layer of even thickness, then dab at it with a spatula till you like the result. If you don't like your first attempt, smooth it over and do it again. I would practice with a non crusting buttercream till you get to be a "dab" hand at it before tackling the actual wedding cake. The learning curve on that technique is probably not too long. HTH

jgifford Posted 27 Mar 2012 , 9:15pm
post #3 of

I personally refer to this as the "spackle" finish and it's super easy once you get going. You'll love it.

jgifford Posted 27 Mar 2012 , 9:16pm
post #4 of

Sorry, I meant to say that cakeyouverymuch has it right and that's the way to do it. thumbs_up.gif

punkysmalls Posted 27 Mar 2012 , 9:20pm
post #5 of

Thank you very much, So when you say do it with a non crusting buttercream first, when i've got it down, should i use the crusting when i do the actual wedding cake?

Quote:
Originally Posted by cakeyouverymuch

It looks to me like it was done with a spatula. I'd apply the buttercream and smooth it so you have a layer of even thickness, then dab at it with a spatula till you like the result. If you don't like your first attempt, smooth it over and do it again. I would practice with a non crusting buttercream till you get to be a "dab" hand at it before tackling the actual wedding cake. The learning curve on that technique is probably not too long. HTH


cakeyouverymuch Posted 27 Mar 2012 , 10:05pm
post #6 of
Quote:
Originally Posted by punkysmalls

Thank you very much, So when you say do it with a non crusting buttercream first, when i've got it down, should i use the crusting when i do the actual wedding cake?




The only reason I suggested non crusting for the practice cake is that it will be easier to smooth it down and try again if your buttercream is not crusting up on you. Once you have it down pat it won't matter if your buttercream is crusting or not since you'll be working fast enough that it wouldn't be a problem. I'd just use your best buttercream for the actual wedding cake whether it crusts or not.

@ jgifford: "spackle" sounds exactly right for this techniqe. It reminds me of a certain stucco style from the 50s/60s.

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