To close this week with a golden key, let me show you my buttercream rustic cake.
This imprint technique is pretty simple, you just use a fork to mess your perfectly smooth buttercream (yes… this can be harsh… LOL). You can use this technique anytime you want to achieve a wood-like texture, for example.
Although is not a cake made for a hot/humid weather (the buttercream can overreact, decide to leave the building and just melt when under heat) on a tempered climate it can easily be outside of your fridge for up to 3 days (depending on your choice of filling as well, of course).
- 6 inches x 4,5 inches cake
- Buttercream finish
- Piped roses (Tip 103)
- Piped leaves (Tip 352)
And the wedding cake is finally done!
The week was devoted to this project and I can say that it turned out really good. I’m proud.
Again, is more a question on patience, technique and a bit of hand strength (uuuf).
- 10 inches, 8 inches, 6 inches
- Yellow Cake with Pistachios Dulce de Leche filling
- Royal Icing strings and details
- Total decorating time: 12h
Keeping the Lambeth going…
Here are the first two tiers, almost finished.
I’m very excited with the overall look of this project.
Today was australian string day. First tier of the project partially done!
This skirt will be even more dramatic with dots and the overpiping.
And finally it’s ready! Just a simple and elegant cake, perfect for a vintage party.
Some piped details and piped flowers on top. The australian strings stand up and give the cake all the drama. The finishing touches (another layer covering the base bridges and tiny pearls on the top) just made this little box even more interesting.
- 6 in square cake
- Australian String technique (piped royal icing flying off the cake)
- Fleur de Lis and pearls