Help!! How Do I Do This Effect On This Cake With Buttercream

Decorating By cserr4 Updated 31 May 2012 , 10:36pm by BakingIrene

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cserr4 Posted 29 May 2012 , 10:41pm
post #1 of 8

I have a wedding to do in July and they want their cake to look like this. Can someone give me a some tips?


7 replies
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BakingIrene Posted 31 May 2012 , 5:05pm
post #2 of 8

This is imitation birchbark. Try to find a real piece/picture of birchbark to look at close up. The tier sides start out iced white, the cream tier tops are the insides of the "tree".

You need a heavy but NOT perfect coat if you are using buttercream. You would dust light grey onto the white base icing, and make it not perfectly even in tone. Then use a small paring knife to add in the horizontal cracks and the "carved" initials. Keep the lines and brush strokes going in the sideways direction as much as possible.

Then dust over with dark grey in the cracks and scratches, again brushing sideways. Add more dust wherever it looks like it needs it...

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cserr4 Posted 31 May 2012 , 5:08pm
post #3 of 8

thanks for the reply. i thought i would never get a response icon_cry.gif
I checked the website the cake was posted on and it said it was a fondant cake with a chocolate wrap?? don't know how that was done b/c of the dark colorations in the lines and heart on the 'bark"
i'm going to try your technique and also see if i can figure out how to do the chocolate wrap.

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BakingIrene Posted 31 May 2012 , 5:46pm
post #4 of 8

It's a white modelling chocolate wrap. Then the dusting and grooves are added as I described for buttercream.

I can't tell you why somebody else would choose any particular icing...In fact I would consider making rolled buttercream for the side wrap instead of modelling chocolate.

It will look more lifelike, when you roll the wrap about 1/8" thick. Remember to cut the strips just a little wider than the tier height so that the top edge stays free. And the joins can also be roughly zigzagged at the back, they do not have to be smoothly butted.

I see also thay some pieces were added as "knots" in the wood. Somebody really did their homework well. You can also dust in some lines of green moss if you really want...

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cserr4 Posted 31 May 2012 , 5:56pm
post #5 of 8

thanks so much for your help! i will be practicing with the rolled buttercream and see how it goes thumbs_up.gif I may be pm'ing you if i need more help icon_rolleyes.gif

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Jeep_girl816 Posted 31 May 2012 , 6:04pm
post #6 of 8

Ugh! I'm doing a version of this cake for my friend's September wedding! I (foolishly, lol) offered to make her wedding cake and then she goes and picks out something tricky! icon_confused.gif I'm doing fondant over ganache, so I think my birch will be ok, but I'm super stressing out over the dang succulents and foliage. Maybe I'll surprise myself and it'll turn out fabulous! Yeah. icon_lol.gif Well good luck! and PLEASE post pics when you're done!!

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lutie Posted 31 May 2012 , 8:27pm
post #7 of 8

...just saw this last week: when using the ganache, cover it with chocolate makes the fondant go on smoothly and and stick...just an idea! icon_smile.gif

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BakingIrene Posted 31 May 2012 , 10:36pm
post #8 of 8

Real birch bark is full of little bumps that very closely resemble rolled icing that has dried and then been re-kneaded. You can overlap sections as long as you make the edges irregular like torn paper.

The dusting then sticks to the bumpy surface very well. You need two or three shades of grey to charcoal, and maybe a hint of silver if the wedding has silver in the theme.

The succulents are in Alan Dunn books from 2008 onwards, and you can look at the previews on amazon to get a really good idea. They are assembled much like roses but keep them FLAT. Me, I would be making dogwood and primroses and other northern flowers, not succulents, with birchbark...

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