Hi Everyone
I have to make this cake next month. It looks simple but I did a practice run on a dumby cake and it was a lost cause. It looked horrible. I have no idea what i did wrong or that this could be so difficult. Maybe I'm thinking about it too much. Can anybody help???? How do I do this look and what do I use?

Thanks
csmoore

I haven't done this before, so maybe someone will reply that has. To me it looks like the frosting would have to be really think then take a small spatula or a spoon and go over it to make the swirls. Sorry I can't help much. Pretty cake!

A small spoon works great!

Use a small shallow spoon and don't overthink it! Heat the spoon in some warm water if you need to, just remember to wipe the water off the spoon with a clean towel.

Deanna

Thanks everyone....more questions though....so do I ice it like normal and add a thinned out batch of BC using the spoon or do i ice like normal and then do the look with the spoon....does it matter?

I am SO glad you asked this question. Funny, I have to do a cake with this same type of swirly in May. I have to practice with a small spoon now.

Thanks

I frost like usual then use the spoon. My frosting is not super thick. If yours is I would thin it down some. I use one of the plastic baby spoons. It works great!

Okay, I'll give that a try this weekend...i have about a 100 baby spoons....thanks everybody

I did a cake with a texture, it was very hard to get just right. My cake was more textured that that(it's in my photos) but I found that making swirls and stuff were a lot harder than expected. Good luck, let us know how it turns out!

I have never attempted this, but wouldn't it work better to let the icing crust just a little before pressing the spoon marks on?

In my experience, that would turn out terribly! You have to kind of swirl, not just make a spoon impression. If the icing starts crusting you don't get smooth marks, the edges of each mark are jagged. Hope that makes sense.