I wanted to share with you how quick and easy the frosting technique is that I used on my Red Velvet Strawberry Shortcake.

I have only ever used this method on whipped cream (as in Cool Whip) so at this point I can only recommend it for that type of frosting.

Here is all I did!

Apply a thick layer of whipped cream. This works better when it is chilled.

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Well. I should start out by saying a did a rough crumb coat in vanilla frosting. Not whipped cream.

Just in case some of the cake wanted to peek through after I ‘combed’ the frosting.

Am I confusing you yet?

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Here is how I did it.

Get a piece of sturdy paper like a heavy card stock or even cardboard. Draw a design on the edge, cut out the negative, then ‘comb’ the paper around the edge of the cake. (taking away the excess frosting)

If you happen to have a rotating cake stand, this would be a great time to use it.

With the simple half circle design I made you get this effect:

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Now, this is by no means an original concept. Professional cake decorators have these handy dandy tools already!

But I dont. And I wanted to try something new. So I just made my own. And you can too!

The fun thing is, you can make any design that suits your fancy. I even tried a geometric design.

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Since I was having so much fun with the different looks, I decided to simplify a bit and do a basic smooth finish.

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With a little spike on top.

But then I thought about cutting into a cake with that crazy spike on top and decided to change it yet again. So I ended up with a classic vertical design. (tutorial for this design here)

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And then, because Easter is just a few short days away… I wanted to share this.

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Its supposed to be an Easter Egg… but I think I got a little over zealous in the design department.

Live and learn! 🙂

Happy Easter to you and yours!

Check out all my SURPRISE INSIDE CAKES here!

 

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Now I’m going to be waiting for the tutorial on that egg. You know that, right?! Do you just hold your breath every time you cut open one of your surprise cakes? It has to be just like unwrapping a present!

  2. Absolutely AMAZING! YOu are so creative and your love of your craft shines thorough in EVERYthing you do!

  3. And here I was thinking it’s just a frosting tutorial – and you surprise us with a hidden easter egg! I wonder what’s hidden in that mind of yours – you keep churning out so many creative ideas!!

  4. I never tire of seeing your *surprise inside* cakes. This one is another wonderful delight. Happy Easter to you and your family Amanda.

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