What Shortening Should I Use So My Cake Top Is Firm To Do A Piping Gel Transfer

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In this tutorial, you will learn how to create beautiful, perfect buttercream stripes on your cakes!

This striped buttercream blueprint would be impossible to do with freehand piping, but we've figured out a mode to to create the wait with a simple block comb!

Update 3/2019: We showtime created this tutorial a few years ago for our member department, only now that buttercream striped cakes are EVERYWHERE using this technique, we thought we'd become ahead and add it to our free tutorial section besides. Enjoy!

How to Brand Striped Buttercream

The key players in this tutorial are a butter-based buttercream (like our classic vanilla buttercream recipe), a cake comb, and a demote scraper.

Yous could endeavour using a spatula instead of a demote scraper, but I am a huge fan of bench scrapers in full general for getting a smooth, even blanket of frosting around the sides of the cake (and for this method, they are specially helpful).

Don't forget to see our materials & notes beneath. Enjoy the video!!

Tips for making Perfect Buttercream Stripes

• Choose a butter-based buttercream (rather than shortening-based) so that when you chill the combed cake, the frosting volition become very house. This makes piping the contrasting colors and smoothing (without distorting the design) so much easier.

• Utilize a comb that has fairly spaced out grooves since y'all are going to have to go back in and fill all of those impressions with buttercream stripes… this tin exist time consuming, and you'll want to pipe speedily so that you tin polish over the design while the buttercream is notwithstanding chilled.

• I similar that the cake comb that I used today created fairly deep impressions. This gives you a trivial jerk room when you go back in and polish over your design.

During the process of smoothing with a hot bench scraper, you volition be removing some of the frosting from the block and so with the deeper impressions, you don't take to worry virtually accidentally removing as well much and losing your stripes.

• Have a pot of hot water on standby for heating your metallic bench scraper. As nosotros explain in the video, information technology is much easier to smooth over your blueprint when y'all are working with a heated demote scraper. That meridian layer of frosting melts just enough to give it a flawless finish.

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Additional Notes

There are a couple of shortcuts that you may exist able to take for this method. For case, later applying a generous layer of frosting to your cake, you lot may be able to comb the block with no worries of catching crumbs, etc. I had to chill mine before calculation the last coat but you lot may not. (*Final coat of frosting remains soft then that you can easily comb.)

Also, in our trial run of this method, I did not have to dip my bench scraper in hot water. Merely for the video version, I had to. So, it's best to have a hot pot of water on standby in case your bench scraper doesn't easily glide over & shine your frosting.

As I mentioned in the video, it is very important that your combed cake is well chilled earlier pipe your lines. It needs to exist business firm then that you tin do all of your pipe and demote scrape the soft frosting into the ridges while the ridges are house.

I hope that you have fun with this technique!!

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Materials

• This method tin can be used on any size of cake. We used a 6 inch double barrel cake, frosted with our Archetype Vanilla Buttercream recipe and combed with a Wilton Cake Rummage.
• Cake Comb- I prefer combs with fairly deep impressions and ridges that are adequately spaced autonomously (Less stripes to make!) We used a Wilton cake rummage but at that place are many options!
• Buttercream-Needs to exist butter-based (not shortening) like our Classic Vanilla buttercream recipe. Butter becomes much firmer when chilled.
• Bench Scraper
• Coloring Gels: Nosotros used Wilton Rose & Wilton Leaf Green
• Pipage Tips: Wilton 10 and Ateco 869 for pipe on acme (You lot can substitute with a Wilton 2D or other large star tip if you don't take a large french tip), Wilton tip four (Bead Border)

Instructions

1. Crumb coat the cake in a (preferably) butter-based frosting.
2. Freeze for ten minutes to firm up the frosting, and then apply a second glaze of frosting and rummage the cake.
3. Arctic again to firm upward in the freeze for near 15-20 minutes.
4. Pipe inside the ridges using a contrasting color of buttercream. Scrape away the backlog with a bench scraper. Fill in whatsoever spaces or imperfections as needed and smooth with a demote scraper. (I find heating the bench scraper to use against the cold frosting is helpful in fine tuning.)
5. Repeat the spooky/smoothing process until you're happy with the cake. Exist careful non to remove too much of your buttercream- you lot don't want to lose your stripes ;0) -

Notes

A butter-based buttercream (rather than all-shortening) works all-time with this technique because the buttercream volition firm up much more quickly when chilled, and will stay firm a little longer as yous work.

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{Alternate Video Format}

Source: https://www.mycakeschool.com/blog/how-to-create-striped-buttercream-a-cake-decorating-video-tutorial/

Posted by: williamsjohispent1936.blogspot.com

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