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Don't have all day to make a cake? Try these quick frosting techniques for effortlessly stunning cakes
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Add colour and texture in less than a minute with these diagonal swooshes
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Spread a thin strip of coloured frosting around the bottom of a cake, wipe your spatula clean
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and press the tip into the bottom of the frosting and drag it diagonally upwards to leave swooshes
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in the coloured frosting. When frosting starts to build up on your spatula, scrape it off into
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a bowl. Overlap each swoosh and try to keep the pressure the same each time. You can do this around
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the bottom of the cake or the top or both. Here's an even more rustic look before we move on to some
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more polished, elegant looking techniques. Smooth the frosting on your cake and then press the tip
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of your offset spatula into the frosting and spin the cake to create a groove around the bottom of
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the cake. Pull the spatula slowly upwards as you spin to continue the grooves all the way up the
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sides of the cake. This is a fun technique to do because you're not aiming for precision, just a
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pretty textured effect that adds some detail to your frosting. Now for super quick two-tone frosting
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Frost the top of your cake as normal and the top of the sides and then switch colours to cover up
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the rest of the sides of the cake. Don't worry if smudges of this colour get onto the top half
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because those smudges will help with the blending effect next. Scrape around the cake with a frosting
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smoother or cake comb and do any touch-ups to fill in gaps or indents until the frosting is smooth
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This two-tone frosting is dramatic but so quick and easy to achieve! Naked cakes aren't covered
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with frosting so any naked design is a big time saver. Frosting kisses are a quick way to apply
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the filling and to decorate the top of the cake and if you want to add sprinkles you can do that
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straight after piping while the frosting is still soft so that the sprinkles stick. Check out my
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tutorial on lunchbox cakes for more ideas on making these adorable treats! If you're enjoying
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these ideas visit my Cake School for hundreds of cake designs and techniques and join my Club Plus
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for access to every Mastercourse, Mini Course and Live Workshop. The link is in the top of the screen
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or go to britishgirlbakes.com. As well as the frosting kisses in the previous technique, you can
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get much more elaborate with piped filling on naked cakes but it doesn't need to take any longer to do
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1M piping tips are star-shaped and they're very versatile with loads of options for piped designs
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For the neatest results, start at the outer edge of each cake layer and work your way in
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so that the outer ring of frosting lines up perfectly with the outer edge of the cake
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because that's the most important piping since that's the part that will be visible once you've
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layered your cake. For the top of the cake I like to start in the middle instead since the whole top
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of the cake will be visible. Colourful piped filling looks gorgeous between naked cake layers
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Turn a plain frosted cake into an eye-catching centrepiece in seconds with this next technique
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Arrange berries or chocolates or place cookies standing up around a cake then use a piping bag
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fitted with a 1M or 2D tip to pipe spiral swirls or these ruffles, moving the bag from side to side
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and using your berries as a guide so that each ruffle goes right up to the edge and also up to
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the same height as those berries. This frosted cake doesn't look so plain anymore! For a very quick
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loaded cake effect, don't tidy up the top edge of the cake when you frost it. Leave the frosting
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sticking up around the top which will form a wall to hold in any toppings you put on the cake
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After it sets you'll need to spread a thin layer of frosting on top to act as glue to attach your
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toppings so that they stay in place. Fresh berries are perfect in summer or use chocolates, candies
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flowers, so many options! To make a neat sprinkle border around your cake, wrap the cake in parchment
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paper but leave an inch or two of frosting sticking out at the bottom. Pour sprinkles around
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the cake onto the cake board but I definitely recommend putting your cake on a tray or a rimmed
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baking sheet for this because it will catch any sprinkles that roll off the board and lots of
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sprinkles will do just that! Push the sprinkles into the frosted cake with an offset spatula or
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a spoon or your fingers. The frosting on the cake needs to have set before you do this so that the
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parchment paper doesn't damage it and that means that the frosting will be very firm so you'll need
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to use a bit of pressure to push the sprinkles in to attach them. Peel the parchment off and voila
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Then just lift the tray up and pour the sprinkles back into the jar for super quick cleanup. Thanks
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for watching! Visit my cake school at britishgirlbakes.com and join my club plus for access to every
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master course, mini course and live workshop
