My niece had a cake for her birthday that had pink icing on the top and brown icing on the sides. I have taken a few decorating classes and my family thought that I would not be able to do this cake, so they bought it from a local bakery shop. I would like to try it, but I have a couple of questions. Can anyone tell me how to get this look and still have it smooth on top and sides without running the pink and brown together to much at the top. It also had some dark brown circles on it, how can I get my brown this dark? I've tried to get this deep brown in the past with the wilton gels and it wouldn't darken up by using more of the gel. Thanks
I use a little canned chocolate fudge icing and melted chocolate disks to help with a deep brown color.
Was there a border (shells, scrolls, etc) on the edge of the cake where the pink and brown met? That would be a way of connecting the two colors and not worrying about a perfect match where they touch.
As for the brown, I usually start with a chocolate icing base and then add brown gel. On the rare occasion, I don't start with a chocolate icing, and I need DARK brown, I add a touch of black gel also.
When I have the top and side different colors, I do the top first, smooth it as it needs to be, and then do the side. Starting from the top and working down...does that make sense? And a border is always good at hiding anything that goes "out of the lines".
Hope this helps.
i would crumb coat the whole thing in pink. Then do a final coat of pink on top and let it set for a bit. The do the side in the chocolate.
A border will hide any imperfections.
for deep deep brown, i use chocolate icing made using the dark cocoa, and i also sometimes add a bit of brown food coloring.
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