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

  2. You are a cake queen! I am now going to try to find that Peep cake. I bet it’s fabulous.

    Reply

  3. No you didn’t!!!!!!!! I need to know how you come up with these ideas, you’ve always got something creative up your sleeve.

    Reply

  5. This is one blog that I just love to visit. This is the only place where I can drool and gain weight without eating. Sooooooo many good things to eat and see. Thank you for sharing.

    Reply

  6. Gorgeous cake!! I don’t know how you are doing this with a new baby – for the first few months here we were lucky to have clean clothes and dinner made! lol
    The Easter egg surprise in the cake is just gorgeous. I made your buttercream frosting tonight for some Easter cupcakes I’m taking to dinner tomorrow and the recipe is perfect! : ) Thanks for sharing your recipes, ideas and inspiration. Hope you and your family have a wonderful Easter!
    Aimee @
    justkiddingaroundatlanta.blogspot.com

    Reply

  8. Amanda, this is absolutely stunning!
    What size pans do you use and what recipe for your cakes? Your layers are so thick, exactly the result I’m going for, but haven’t quite figured out yet.
    Thanks in advance, Hilary

    Reply

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