Navy And Tangerine?

Decorating By MELROSE315 Updated 18 Jun 2015 , 3:39pm by ropalma

MELROSE315 Posted 17 Jun 2015 , 2:57am
post #1 of 9

I have been searching for the correct technique to use poured buttercream. I want to make a cake that has this poured look but with very bold colors.  Navy blue  and tangerine. 

Would I freeze the cake and then pour on the opposite color? How do you keep the buttercream from melting or blending?  How do you make the drips uniform ?

Any tips would be so helpful ! Thanks 


8 replies
MELROSE315 Posted 17 Jun 2015 , 2:58am
post #2 of 9
-K8memphis Posted 17 Jun 2015 , 12:45pm
post #3 of 9

if you post the picture to your gallery (in the caption just say that the picture is for inspiration that it's not yours) you can probably copy paste & post it in the thread here but either that or post the link to it for best results

and you can also give credit for the picture if you know who did the cake

MELROSE315 Posted 17 Jun 2015 , 7:20pm
post #4 of 9
MELROSE315 Posted 17 Jun 2015 , 7:48pm
post #6 of 9

http://www.cakecentral.com/gallery/i/3343488/death-by-chocolate


this is a perfect example except it will be buttercream and some wild colors

SandraDee73 Posted 17 Jun 2015 , 7:58pm
post #7 of 9

Looks to me like it's a buttercream cake with ganache poured over top. I'm guessing the ganache would have to be a bit on the cool side so it doesn't all run down the side. The cooler ganache gets the more viscous it becomes.

ropalma Posted 18 Jun 2015 , 3:39pm
post #8 of 9

You can use white ganache with color added instead of poured buttercream

ropalma Posted 18 Jun 2015 , 3:39pm
post #9 of 9

You can use white ganache with color added instead of poured buttercream

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