Birch Tree Bark Wedding Cake In Buttercream?

Decorating By marya92 Updated 23 Jul 2015 , 1:32am by Jessmabee

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marya92 Posted 18 Jul 2015 , 2:36pm
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I've been asked to do one of those rustic wedding cakes that looks like birch tree bark with the couple's initials carved in the side. I know I'll have to do the branches and leaves in fondant, but is it possible to do the cakes in just buttercream?55aa647219ab6.png This is an image of what the bride wants. 

Thanks for your tips!

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remnant3333 Posted 18 Jul 2015 , 3:26pm
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I don't see why you couldn't do cake icing in just buttercream. Hopefully, others here will have a suggestion of how it should be done. I only do cakes as a hobby, so I really don't have the expertise that the others here do. Good luck, I am sure your cake will turn out fine!!

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julia1812 Posted 19 Jul 2015 , 8:53am
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Of course you can. There is a great tutorial I think on youtube with a special technique to not only paint the brown stripes on but to create a more realistic kind of overlapping paper like look by blending different colours of buttercream and layer them after a driving period.

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julia1812 Posted 19 Jul 2015 , 8:56am
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Whiteflower1 Posted 19 Jul 2015 , 7:41pm
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I did this recently for amcustomer, it turned out great in buttercream! I frosted the cake in white, did horizontal texture with a small offset spatula, then used a dark brown buttecream with paint brush strokes to add the horizontal stripes look. Good luck!


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Jessmabee Posted 23 Jul 2015 , 1:32am
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I've done a couple birch cakes with swiss meringue BC in the past.. here's how I did the cake posted below.

1. first I did a crumb coat of SMBC and let it set in the fridge
2. then I made very rough vertical blobby lines of grey and white SMBC alternating around the cake

3. then using a pallet knife I had to smooth that out with swirly/ stucco texture producing sweep like motion (hard to explain) which created the tie-dye-ish look of the bark.. then back to the fridge

4. then with a dark grey/brown/ black SMBC i made the horizontal lines as thin as possible using a parchment paper cone piping bag
5. with a semi-solid choc ganach mixed with grey/brown/green SMBC i created the lumpy "eye" bits of the log by using a small pointed offset spatula/ pallet knife to create shape and texture I wanted
6. the top rings(which aren't necessary but i like the extra detail) i made by scrunching up brown paper towel and gentle pressing it onto the top of the chilled cake and spinning the cake stand at the same time (you could use a cake comb too but wouldn't get the different depths that make it look more authentic).

soo basically its just a lot of layering of icing and playing with different techniques and textures. =)

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