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Pink Llama Cake
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Sep 6, 2024
Ombre textured buttercream, a piped border and an adorable buttercream llama all feature in this tutorial showing from start to finish how to decorate this cake. This is the bonus module of my FREE online course on 10 Frosting Techniques and to take the course click here: https://www.britishgirlbakes.com/free-course/ I used my 4 Minute Buttercream frosting for this cake and you can find the recipe and tutorial here: https://www.britishgirlbakes.com/recipes/buttercream-frosting/ For my online cake school click here: https://britishgirlbakes.teachable.com/courses SUBSCRIBE to my channel for new cake decorating tutorials every week!
View Video Transcript
0:00
Hi! In this tutorial I'm going to show you from start to finish how to decorate a cake with
0:05
Ombray textured frosting, with a piped buttercream border on top and this adorable
0:10
buttercream llama on the side. This is part of my free online course on 10 frosting techniques
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and to take the course for free, just click the link in the top of the screen or it's in the
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description below this video. Start by preparing buttercream for your Ombray frosting. I have
0:25
a bowl of fuchsia buttercream and a bowl of white buttercream, and I'm adding a little bit of
0:30
the fuchsia to the white to make a very pale shade of pink. And then in a third bowl, I'm
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mixing the light shade and the dark shade to create a middle shade of pink. And these are the three
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shades I'm going to be using to blend together up the side of the cake to create my
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ombre design. I used gel colors to get this beautiful bright shade of fuchsia, and if you're
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looking for the recipe for my four-minute buttercream, which I use for all of my cakes
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you can find it on British Girlbakes.com. Okay, my colours are ready and it's time to frost the cake
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Crumb coat your cake, using the technique in module 2 of my free online course on 10 frosting techniques
1:05
and after chilling it to let it set, apply your final coat of frosting
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I'm starting with the lightest shade at the top of the cake. Spread it all the way up to the edges and smooth it out with your offset spatula
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and then spread it around the sides of the cake, just the top third because you'll be using the other shades lower down on the cake
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Make sure that the frosting goes all the way up to the top of the cake so that there are no air pockets later on
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Move on to the middle shade for the middle of the sides of the cake
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and it's fine if this shade overlaps the top band of buttercream
1:37
because we're going to blend them all together anyway in a minute. This design would look pretty with watercolour frosting as well
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and that's covered in my free course on 10 frosting techniques as well
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Use the final shade for the bottom section of the cake, so your colours will be lined up in a gradient from light to dark
1:51
or dark to light, down the sides of the cake. As you're spreading the buttercream on
1:56
you should be aiming for the same thickness all over the same. thickness all over the cake so if you notice it's thinner in some parts which for me
2:03
always seems to be around the top of the cake, add some more buttercream there and
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then use a frosting smoother to go around the cake once or twice, smoothing the
2:11
buttercream out so you can see where there are any air pockets in the frosting
2:15
where the buttercream isn't as thick as it is over the rest of the cake
2:19
Fill these holes in by spreading on some more buttercream and if you want to
2:24
blend the colours more gradually you can use different shades of the colours so here I
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spreading the middle shade of pink over air pockets in the darkest shade of pink Smooth around again and your frosting doesn need to be perfect at this point You just want the sides to be almost straight so that the pattern on your cake comb
2:43
will indent the frosting all the way up the sides of the cake
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Take your textured cake comb and press the bottom of the comb down against the cakeboard
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and this lines it up straight against the sides of the cake. Spin your turntable around as far as you can to get a long scrape around the cake
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indenting it with the texture on the comb, and then scrape all of the buttercream off your cake comb before you repeat the process
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Reach as far as you can around the cake, and spin as far as you can to get the biggest sweep around the cake
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And try to start spinning the cake before gently pressing your comb against it
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to minimize the dent in the frosting caused by the pressure of your cake comb as you first press it into the frosting
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Go around as many times as you need until your texture is smooth
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And if you have any air pockets or any areas where you can see the crumb coat because you've scraped off all of the final coat of frosting
3:35
go back and touch those up by spreading on more buttercream and then use the textured cake comb over those areas again
3:42
If you're looking for a simpler technique that doesn't require a cake comb
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you can try the textured frosting technique in module 6 of my course on 10 frosting techniques
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using an offset spatula, or even the back of a spoon. As you scrape off the frosting from your cake comb after going around the cake
3:58
you'll get blended shades of buttercream and you can spread this blended frosting back onto the cake for your touch-ups
4:04
because that will blend the colours together gradually. Your cake comb should be clean for each new scrape
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so that you're not dragging buttercream back onto the cake where the frosting is already smooth
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And to clean the cake comb, you can scrape off most of the buttercream with your offset spatula and put it into a bowl
4:20
and then use a paper towel to wipe the comb clean of any remaining buttercream
4:24
If you're enjoying this video, please like it by clicking the thumbs up button and subscribe to my channel for a new cake decorating tutorial every week
4:33
When you're happy with the sides of the cake, tidy up the top edge by scraping the frosting that's sticking up over the top of the cake, over onto the top of the cake
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You can do this with an offset spatula or a frosting smoother. Use a sideways motion pushing from the outside to the middle of the cake and then swipe it off the cake to take any excess
4:53
frosting off with it. Wipe off your offset spatula or frosting smoother and then
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repeat all around the top edge of the cake. Now we're going to use the leftover
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buttercream that you scraped off the cake to pipe a border on top of the cake Place a piece of cling film on the counter and spread rows of the different shades of buttercream down the middle next to each other Next we going to transfer
5:18
this butter cream into a piping bag to create three-tone piping, so you want enough buttercream
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to be able to pipe all around the top of your cake. You'll need a bit more than this if you're
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frosting a big cake because mine is just a little four inch cake and this is more than enough
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buttercream for mine. Roll the cling film up to make a log of buttercream and then cut
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off one end of the cling film so that the butter cream is right up at the edge of that end of
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the log. And then drop this side down into a piping bag fitted with a star tip. Hold your
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bag at a diagonal above the cake and pipe little circles overlapping each circle by
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about half to create links like you'd see in a rope. When you need to adjust your piping bag
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lift the bag away at the end of a circle so that the next circle will cover up the drain in your buttercream
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push the buttercream further down into the bag and move your wrist closer to the tip so that you don't have to apply as much pressure to squeeze the butter cream out
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and then continue piping the border around the top of the cake trying to keep the links the same width and also the same distance from the edge of the cake
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I'm using an open star tip a Wilton 8b tip but any star tip like a 1m will work for this style of border
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When you stop and adjust the piping bag, try to hold it at the same angle when you start piping again
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so that the three colours of buttercream line up to point in the same direction
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My online course on 10 cake decorating techniques has an entire module on different styles of buttercream borders like this one
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And in that course I also teach how to paint on cakes with buttercream, gels and metallics
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using paint brushes, sponges, stencils, and also how to decorate cakes with different sprinkle designs
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fresh and artificial flowers, drips and different styles of loaded cakes. The link for that course is in the top of the screen and also in the video description below
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And there's the Ombray textured frosting with a pretty piped border on top
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Now we're going to add an adorable buttercream llama to the side
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Till the cake first in the fridge for at least 30 minutes to set the frosting so that you don't damage it in the next step
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You'll need a piping bag fitted with a start-tip, like a Wilton 1M
7:29
with white buttercream. Squeeze some of it onto the cake to make the middle of the face and then spread it around with your offset spatula to flatten it
7:37
Not worrying about the edges because we going to cover those up You just want the middle section to be nice and smooth so that you can paint the details on the face later Now use your piping bag again to pipe fur onto the llama applying pressure to the piping bag to squeeze out little stars of buttercream releasing the pressure and pulling the piping bag away from the cake to leave nice neat
7:57
edges on your stars. I'm piping a heart shape around the face and then adding some
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rosette-style swells to cover up the neck, starting with my tip in the middle of
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where the rosette will be and spiraling outwards, and then filling the rest of the
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neck in with more stars of buttercream. For the ears, I'm spreading on a bit of light pink buttercream, and I'm using a plastic palette knife for this, but you could use an offset spatula instead
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This doesn't have to be perfectly smooth because ears are fluffy or hairy with texture, so you don't have to be too precise here
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To pipe the white edges of the ears, I'm using a little open star tip, a 199, but you could spread this on the same way as the pink buttercream in the middle of the ears if you don't have a small piping tip
8:44
I'm using my palette knife to smooth the buttercream a bit to get rid of the striped texture from the piping tip so that the texture matches the inside of the ears
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After this, when you finish the llama's fur, put the cake back in the fridge for at least 30 minutes to set this buttercream before you add the eyes, nose and mouth
9:02
For those details, you'll need a very small thin paintbrush and some black gel colour
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When the white frosting has set, dip your paintbrush into the black gel and then paint on the details of the face
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I'm doing a little V for the nose, and then a mouth that curls up to look like a smile
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For the eyes, I'm drawing little arcs curving downwards so that the llama looks happy and smiling
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And I'll add some little lines at the sides for eyelashes. After painting the details on, I've realised that they look too small for the face
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so I'm adding some more fur to make everything look more proportional
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Optionally, if you want to give your llama rose, cheeks you can use a little bit of pink petal powder on a paintbrush to dab lightly onto the face
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Tap off any excess after dipping your paintbrush into the powder so that there's only a tiny amount on the brush
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And there it is! A fluffy llama on an Ombray textured cake with a piped buttercream border
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If you enjoyed this tutorial please click the thumbs up button and remember to subscribe to my channel for a new cake decorating tutorial every week
10:09
To take my free online course on 10 frosting techniques, or or any of my other online courses, go to my online cake school by clicking the link in the top of the screen or in the description below
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Thanks for watching
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