No Fondant Zebra Stripe Cake- How To?

Decorating By amateurembaker Updated 1 Jul 2013 , 4:40am by Annabakescakes

amateurembaker Posted 30 Jun 2013 , 11:29pm
post #1 of 10

Hello!  I'm a newbie on the decorating scene. I was recently approached by my darling sister to create her birthday cake. She asked for none other than the trendiest cake of them all; Zebra stripes and a bow in hot pink accents. So cliche. I couldn't tell her no. So here I am trying to find a way to make the smoothest zebra stripes (some tips on the forming the stripes would be great too!) without using fondant. I've been looking through the forums and discovered the Viva method. It seems easy to me but I am at loss when I try to make these zebra stripes! I'm premature graying because it's stressing me out due to the fact I have no clue how to make this! Some help would be greatly appreciated!!! 

 

 

Here is the cake I am visioning in my head:  

 

The only thing it will within the "box" is Happy Birthday Beth. 

l.jpg

9 replies
Annabakescakes Posted 30 Jun 2013 , 11:48pm
post #2 of 10

AFirst off, I would do it round. It is so much easier to ice a round cake, than fiddling with those corners! And then, just print off a zebra stripe you like off the computer, then trace with buttercream. Smooth a bit while wet with your smallest spatula or even your finger, then once it is all done, smooth it all with a gentle pressure on a viva. You do have to use a crusting buttercream though.

Once you practice, and see what it takes to get the look you like, practice free hand on a cookie sheet or cake pan. Scrape it off, put it back in the bag and try again. Then do it for real on the cake.

bct806 Posted 1 Jul 2013 , 2:01am
post #3 of 10
Quote:
Originally Posted by Annabakescakes 

First off, I would do it round. It is so much easier to ice a round cake, than fiddling with those corners! And then, just print off a zebra stripe you like off the computer, then trace with buttercream. Smooth a bit while wet with your smallest spatula or even your finger, then once it is all done, smooth it all with a gentle pressure on a viva. You do have to use a crusting buttercream though.

Once you practice, and see what it takes to get the look you like, practice free hand on a cookie sheet or cake pan. Scrape it off, put it back in the bag and try again. Then do it for real on the cake.

Trace the pattern on paper with buttercream? How do you then get that onto the cake, a FBCT? 

 

I would frost the cake white then put the black stripes on while either looking at a zebra print. You could trace it with a toothpick before putting on the print if you are really nervous about it. Also, icing images allows you to go on their site and get frosting sheets in different designs. You could just get one of those in the size of your cake. Easy peasy! 

Annabakescakes Posted 1 Jul 2013 , 3:16am
post #4 of 10

A

Original message sent by bct806

[QUOTE name="Annabakescakes" url="/t/760415/no-fondant-zebra-stripe-cake-how-to#post_7410042"] First off, I would do it round. It is so much easier to ice a round cake, than fiddling with those corners! And then, just print off a zebra stripe you like off the computer, then trace with buttercream. Smooth a bit while wet with your smallest spatula or even your finger, then once it is all done, smooth it all with a gentle pressure on a viva. You do have to use a crusting buttercream though.

Once you practice, and see what it takes to get the look you like, practice free hand on a cookie sheet or cake pan. Scrape it off, put it back in the bag and try again. Then do it for real on the cake.[/QUOTE] Trace the pattern on paper with buttercream? How do you then get that onto the cake, a FBCT? 

I would frost the cake white then put the black stripes on while either looking at a zebra print. You could trace it with a toothpick before putting on the print if you are really nervous about it. Also, icing images allows you to go on their site and get frosting sheets in different designs. You could just get one of those in the size of your cake. Easy peasy! 

No of course you can't get it on the cake after it is piped on paper, lol. I meant practice the technique, then free hand it on to the cake. It is zebra stripe, not the Taj Mahal. It doesn't have to be exact, there is a lot of leniency in the pattern and design and it is open to interpretation. And every cake artist does them differently and they are mostly fine. It isn't a science. Only a complete buffoon would NEED to use a FBCT for zebra stripe :snort!:

I suppose we can all slap stickers and made in China crap and plastic and flotsam and toys and feathers and fabric icing sheets and junk on a premade cake with canned icing and it's easy peasy. Who has time to just wing it, when they could actually make art, rather than BS?

:End sarcasm:

bct806 Posted 1 Jul 2013 , 3:41am
post #5 of 10
Quote:
Originally Posted by Annabakescakes 


No of course you can't get it on the cake after it is piped on paper, lol. I meant practice the technique, then free hand it on to the cake. It is zebra stripe, not the Taj Mahal. It doesn't have to be exact, there is a lot of leniency in the pattern and design and it is open to interpretation. And every cake artist does them differently and they are mostly fine. It isn't a science. Only a complete buffoon would NEED to use a FBCT for zebra stripe :snort!:

I suppose we can all slap stickers and made in China crap and plastic and flotsam and toys and feathers and fabric icing sheets and junk on a premade cake with canned icing and it's easy peasy. Who has time to just wing it, when they could actually make art, rather than BS?

:End sarcasm:

lol. Ok. I kept looking at it like, what on Earth did she mean? Now I got you. Personally I have never used icing sheets. I prefer FBCT but as I said in my own post, I would suggest frosting it in white and piping on the black. Not knowing her skill level, just throwing out lots of ideas. Canned icing= disgusting. Just don't use the Wilton Sugar sheets. blech! Easy Peasy is my teacher side. I am full of kid like sayings from second graders! 

stefkovic Posted 1 Jul 2013 , 3:49am
post #6 of 10

use a sugar sheet, i used wiltons black and cut into the stripes. here is a pic

* Buttercream with fondant zebra and wilton sugar sheet zebra stripes

stefkovic Posted 1 Jul 2013 , 3:50am
post #7 of 10

the pink is also a sugar sheet applied to buttercream icing

bct806 Posted 1 Jul 2013 , 4:01am
post #8 of 10
Quote:
Originally Posted by stefkovic 

the pink is also a sugar sheet applied to buttercream icing

Have you ever tried the Wilton Sugar sheets? I used them once and it will be the last time. It was for my nephews birthday cake and the kids all pulled the sugar sheets off since they were so nasty.

stefkovic Posted 1 Jul 2013 , 4:05am
post #9 of 10

yes i used them, as pictured on the cake, they werent that bad but at the time only ones available to me, i have also used ones from icing images. i like using them

Annabakescakes Posted 1 Jul 2013 , 4:40am
post #10 of 10

AI must be "reeling in the years", because "the things that pass for knowledge, I can't understand" .... Old song

Anyway, I did cakes for 19 years befor I ever touched fondant or an edible image or icing sheet. I must be a purist at heart, because (even though I work with fondant and edible images now) I just don't consider it art, it is a shortcut, and it can't feel any love for Sugar---craft in a cake spooged on with noting but shortcuts.

It is just icing, people, please don't fear it. Whip out the bags, and tips and familiarize yourself with them. Put it together, fill it with icing, and by God, squeeze some icing through that beotch! Show it who's boss and make some art!!! Or, if you'd rather stay at the kid's table and eat paste, get it your scissors and cut up slightly edible paper all day.....

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