With Valentines Day quickly approaching, I wanted to share with you three super easy, super fun, and totally do-able techniques.
Seriously, even my hubby can do these.
And you can too! These are very basic, very simple designs that have a wow factor. It looks like you have spent lots and lots of time but in reality, it takes less than 15 minutes!
Want to learn how?
All you need is a few tools. These are readily available at your local craft store.
I used a disposable pastry bag with a #5 tip and a nine-inch offset spatula. You can certainly improvise and use a plastic baggy and knife if you want too!
We will start with our cake. This is a white cake with the BEST BUTTERCREAM FROSTING EVER tinted a fun sweetheart lovey-dovey shade of pink. (will post the recipe at the end)
I did a crumb coat (or dirty iced it) then did another coat of frosting and smoothed it out. You don’t have to worry about perfection here… if there are wholes or bumps, we can cover them with our design!
When making a dot cake you can make very precise uniform dots that have a very specific pattern. Or, if you are anything like me, you want to hurry up and decorate this thing so you can catch the end of your favorite TV show.
Hence, random dots. Just place them any-old-where.
I got a little crazy with my dots. If you want perfectly uniform dots you can do that too… just takes a few seconds more of your time and concentration.
I also added some smaller dots to fill in the space. Then a little border around the bottom.
You could re-create this cake in many ways if you wanted to personalize your Valentines Day treat. How about white with red dots? Or chocolate with white and red dots?
I might have to make one like that next year!
Next up is the very technical and absolute term of “squiggly lines”.
For this, we will also be using the disposable pastry bag and #5 tip.
Start out with any random ole pattern. Then just build around it! I made one solid shape here, then sorta just squiggled my frosting all around it.
Can you see the original shape? Fun huh? Now just keep going around the whole cake!
And now for our last design!
Start out with a cake that has been crumb coated. You can see that this is a rough stage and shows lots of crumbs and cake through the frosting. That’s ok!
Create a generous layer of frosting around the cake.
Once you get a nice thick layer on, gently smooth the frosting so you have a flat surface. You will be removing the excess frosting, but not too much!
Place your spatula flat against the cake, then gently move up, applying even pressure.
For the next row, place the spatula on the line you have created making sure to overlap.
Do this all the way around the cake.
Until you have this. Pretty cool huh?
And remember that super amazing buttercream frosting recipe? Be warned… this is the sweet stuff. Like, ridiculously sweet. I just happen to be a fan of that.
THE BEST BUTTERCREAM
Does this buttercream recipe need to be refrigerated since it calls for heavy cream? I have always used the Wilton recipe, but don’t really like it. I do like that it doesn’t have to be refrigerated. Love your designs!!!
Here I am about to make this recipe for my Mother’s cake. The party is tonight, and I can’t seem to find “heavy cream” ANYWHERE!!!??? What percentage of cream do you use? My stores don’t seem to have anything higher than 35%… It’s probably no use asking you this late in the game, but I’m desperate so I thought I’d try.
Oh the decoration ideas are mind-blowing.Look at the colours and designs which touches my eyes.It looks pretty cool.I am speech less for this.
Thank you for all your wonderful tutorials! Your cakes not only look fantastic but your recipes are delicious! Always excited to see what you come up with next 🙂
Cake Decorating Questions:
Looking for help. I have been decorating cakes for over a year now and I love it. I have been ask to make a football field with a 3-D VTech Hookie Bird on top. I am up for the challenge but don’t know how to do the bird. Any ideas?
Hi Amanda, beatiful cakes indeed! I would like to ask what should I use in place of shortening, because in greece, there is not such thing, and it’s very difficult to have the same result! There is only pure butter! thanks! You can send me a message at fbpage, as Giota Noutsi!kisses!
I say you hello from France!
HI! Love your cakes! Just wondering how far in advance I can make the frosting whose recipe is on this page :O)
love these ^_^
Came across your blog yesterday and it so happened that I needed a cake decorated for a friend today and so decided to try the squiggle. She wanted it purple but sadly I can’t upload the picture for you to see ;(