I decorated this cake in six minutes last night.
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.
They sure look alike huh? LOL
I did use the same technique, just a different sized decorators tip!
This is a 9PT tip.
And this…
is a 2A tip!
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!
It’s a quick process and has a big impact.
The Perfect Crusting Buttercream
Ingredients
- 7 ½ cups (2 pounds / 937 g) 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
It looks like little pink marshmallows surrounding the cake all puffed and pretty, very sweet.
I just came across your blog and I’m so glad I did! Beautiful cake!
That’s a WOW cake all right! 6 minutes? I don’t think so but this is one I sure could try!
BTW, that’s a great link!
Oh my gosh I love how this came out so puffy and adorable!
I always decorate my cakes. And always exactly the same way! I’m inspired; it’s time to break out of the one tip rut…and I owe it to you!
So pretty – as always – you are an inspiration – still dreaming about your 4th July cake which was GENIUS!
I thought to myself this morning i hadnt had an email from Amanda.. and walla! I just got it.
Puuuuuuurrrreeeection again. Loving it! Keep them coming!
Please insert an F into the purrrrrfection!
So I just recently made your buttercream recipe that was from another baker. (Magnolia) for my daughters 6th birthday cake. I was very excited bc I wasnt using store bought or my everyday cream cheese. Turns out, the frosting melted all down the cake during the middle of the frosting. So her pretty violet ruffle cake looked more like the purple people eater melted in a fire… Ehh sorry! But any way can you please give some great directions in this frosting or any other frosting besides cream chesse or store bought. I think my baby deserves a make up cake! Thank you
6 minutes??!! I would LOVE to see you in action!!
I can do a lot in 6 minutes, but frost a cake? Um, I’ll have to work on that and get back to you. 😉