I decorated this cake in six minutes last night.

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Seriously.  It took maybe six minutes to cover the whole cake.

I did that because I wanted to show you the tutorial that I promised on how to make this delish Chocolate Hazelnut cake.

So now YOU can decorate a cake in six minutes.

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They sure look alike huh? LOL

I did use the same technique, just a different sized decorators tip!

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This is a 9PT tip.

And this…

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is a 2A tip!

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1. Apply gentle pressure to bag and place some frosting on your cake.

2. Make a ‘dot’ with your tip.

3. Using the pressure of the tip, push down and away.  (Like you are moving the tip away from the dot, but taking a bit of the frosting with you.)

Repeat this over the entire cake and you are all done!

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It’s a quick process and has a big impact.

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Lemon Frosting Hydrangea

The Perfect Crusting Buttercream

Prep Time 5 mins
Total Time 5 mins
The Perfect Crusting Buttercream is the perfect frosting that goes on your cakes easily and sets which makes it perfect for a solid base as well as decorating into shapes that will keep their form.

Ingredients

  • cups (2 pounds or 937g) confectioners' sugar
  • 1 cup shortening, or ½ cup room temperature butter and ½ cup shortening (See alternate method of making buttercream if using butter and shortening.)
  • 2 teaspoons vanilla extract, use clear if want white frosting
  • ½-¾ cup whole milk, as needed for desired consistency
  • 1 pinch kosher salt

Instructions

  • In the bowl of a stand mixer with the paddle attachment, cream shortening and vanilla (2-4 minutes).
  • Add in the confectioners' sugar, one cup at a time. If you find your mixer struggling, slowly add in milk. Use more milk for a creamy consistency; use less milk for a stiff consistency. Finally, add salt.

Alternate Method (Using ½ cup butter and ½ cup shortening)

  • Place room temperature butter and shortening in the bowl of a stand mixer. Put the entire 2-pound bag (7½ cups) of confectioners' sugar on top. Then, add vanilla, ½ cup milk, and salt.
  • Turn the mixer on low and mix until all ingredients are incorporated. Turn the mixer up to medium-high and mix for 2-4 minutes. Add more milk, if needed, to reach desired consistency.

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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. take large marshmellow and use smallest star tip and cover the 2 large marshemellows to make a baby boot

  1. I too made this and had a heck of a time with the “seam” on back. What do you recommend for getting that seamless look?
    Thanks for the great cake-spirations! 😀

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