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.
Six minutes? Please come to Texas and teach me how to make a pretty cake? I don’t even care if it takes an HOUR!!!
So pretty! I just love the way this cake looks. I’m hungry for some cake for breakfast now, too. 🙂
Looks great; thanks for sharing the how to!! The top view of the cake looks like the cake is covered in pink marshmallows 😉
Imagine this technique alternating between several colors… sure it would take more than six minutes, but who cares!
Amazing the difference the size of the piping tip can make! Both cakes are beautiful and I bet both are equally delicious!
This looks so pretty! I love how you frosted this and I love the color. I’ll definatly have to try this out on my next cake. So often I get stressed out trying to make a cake perfectly smooth, but that won’t happen decorating it like this. Thanks for the tutorial!
What a cute design! I’ve just been getting into some basic cake decorating, so it’s always great to learn about an easy, impressive technique like this. I definitely want to try this one out!
Hi Amanda,
I know it’s been a long time since I’ve commented. I’m interested in try your frosting. Do you have the recipe on-line? By the way, the cake looks beautiful!
Jen
LOVE it! And I love the idea above of doing alternating colors. Rainbow!? Sounds awesome!
Gorgeous…love the effect and the instructions, but thinking it might still take me 6 hours! LOL!