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In this cake decorating tutorial I demonstrate how to decorate 10 EPIC rainbow cakes with buttercream. Here are the links for the recipes, tutorials and online classes mentioned in the video:
Black Buttercream: https://youtu.be/mS-ORxRgTu4
Rainbow Number Cake: https://youtu.be/5qWJdUX9wtU
British Girl Bakes Online Cake School: britishgirlbakes.teachable.com
5 Tricks For Russian Tips: https://youtu.be/xHQqLTsjVp0
How to Make Tray Bake Cakes: https://youtu.be/JuZMzmQe2s0
Ultimate Guide to Icing Sheets on Cakes: https://youtu.be/Rgg6A_ccvQQ
The Secret to Vertical Stripes on Cakes: https://youtu.be/lHwy5wbs8Tg
SUBSCRIBE to my channel for new cake decorating tutorials every week!
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0:00
Hi, I'm Emily of British Girl Bakes and I'm going to show you how to make 10 epic rainbow cakes
0:06
This first cake is dramatic and it has a rainbow inside the cake
0:11
To assemble it take four cake layers and cut them each and half horizontally to make eight layers
0:17
and then pipe rainbow-coloured filling in between each layer. I'm using a 1M star tip for this but you could also use a piping bag with no tip or you could just spread the filling onto the cakes
0:27
Since there are seven colours in the rainbow and we have eight layers of cake that leaves
0:32
space for seven layers of filling so there's a filling for each colour of the rainbow. I'm using my black cocoa buttercream to frost the cake and I love
0:42
this buttercream because it gives a really deep black colour but it also doesn't
0:46
stain your teeth when you eat it and I've put the link for that tutorial and recipe in the top of the screen and also in the description below this video
0:53
After giving your cake a crumb coat and then also a final coat
0:56
of frosting, chill the cake in the fridge to set the frosting before you use a stencil
1:03
I'm cutting the bottom section off my stencil because I want the pattern on the stencil to go
1:08
all the way down to the bottom of my cake, and if you do this just make sure you cut it perfectly
1:12
straight so that it lines up properly I'm going to use the leftover buttercream from filling my cake to spread over the stencil
1:21
to apply the design. You'll need an offset spatula for this, and optionally you can
1:26
you can use a frosting smoother as well, and you'll need some pins to attach the
1:30
stencil into your cake. Take your chilled cake out of the fridge and place it on a non-slip
1:36
mat on a turntable, and grab your stencil and rest it on the cake board so that the
1:40
design lines up straight against the cake, and then wrap the stencil all around the cake
1:45
and pin it into place with some pins, putting them right into the cake. Spread your coloured
1:50
buttercream over the top of the stencil, and don't worry about getting the strips perfectly
1:54
even or straight because we're going for a blended rainbow effect so it doesn't need to be
1:59
perfectly precise. Smooth the buttercream with your offset spatula or you can use a
2:04
frosting smoother to take off all of the excess butter cream so that the butter cream
2:08
is flush with the stencil and then take out the pins peel off the stencil and voila
2:13
Chill the cake again to set this part of the design and then take it out of the
2:18
fridge when it's set and wrap the stencil around the next part of the cake pinning
2:22
it into place again and repeat the process with the coloured buttercream until you have a beautiful
2:27
rainbow-coloured stencil design. Tidy up the top edge of the cake by using your offset
2:32
spatula or a frosting smoother to scrape the buttercream that's sticking up over the top edge of
2:38
the cake from the outside to the middle of the cake and then swipe it straight off the cake
2:44
If there are any gaps in the design where the butter cream didn't go all the way through the
2:47
stencil or where it pulled off with the stencil, that could be because the cake was too
2:52
cold or it could be because your buttercream was too stiff or it could be because the
2:56
stencil wasn't pressed tightly enough against the cake. Chill the cake again to protect all of the
3:01
stencilling that you've already done so that that doesn't get damaged and then carefully line the
3:06
stencil up again over the area where the design is missing and spread the coloured buttercream on
3:10
again to complete the design. It's quite tricky to line the stencil up but if you use a busy
3:16
pattern like this one you won't really notice if the design isn't perfectly lined up. By using black as the
3:22
background colour for this design the rainbow colours really pop. If you hate
3:25
trying to get smooth frosting, this cake design is for you. I'm starting by
3:29
making some rainbow-coloured marangs and the recipe and all of the steps for this
3:33
process are in my full tutorial on how to make this cake from start to finish and
3:37
I've put the link in the top of the screen and in the description below the video. After making your marangs carve your cake layers and you can make numbers or
3:46
letters or shapes or you can just use plain rounds or square cakes right out of the baking pan
3:52
Attach your cakes to a cakeboard and do this by piping a little bit of buttercream where the cakes are going to go
3:58
and then pressing them gently onto the cakeboard. Then pipe a layer of buttercream shapes and here I'm using a piping bag fitted with a 1A tip
4:06
which is just a round tip to make these little dollops. But you could use any star shaped tip or open star to make swells or rosettes
4:13
and those look really pretty as well. Immediately after you've piped the buttercream shapes onto the first layer of cake
4:19
while the frosting is still sticky, place the next layer of cake. place the next layer of cake on top, lining it up and pressing really gently to secure it into that first layer of buttercream
4:27
and then pipe another layer of buttercream on top. For naked cakes like this, I like to drizzle the cakes with simple syrup before I assemble them to keep them nice and moist
4:36
and I only assemble the cake one day in advance and then store it in an airtight container overnight so that it doesn't dry out
4:43
After piping on your final layer of buttercream, arrange your rainbow marangs on top of the buttercream while it's still fresh and sticky
4:49
so that they attach nicely. And you can use whatever other decorations you like as well
4:53
So I'm using some rainbow macarons, but you can get really creative and use rainbow-coloured
4:58
candies or flowers. And if you want a touch of gold, you could use chocolates wrapped with gold wrappers
5:03
This is a really simple cake, but it's a real showstopper. This is a really fun way to incorporate sprinkles into your cake. Before you start, set aside a bit of
5:12
frosting and you'll be using this to do some touch-ups and pipe some swirls later, and then add
5:17
sprinkles to the rest of your frosting. I'm using these little rods or Jimmy
5:21
sprinkles and I'm doing mine in rainbow colors. Frost your cake and smooth it and
5:26
you'll notice that the sprinkles will get caught under your frosting smoother and dragged around the cake so they'll leave a trail or an indent behind in the
5:33
frosting. So before continuing to smooth the frosting spread on some of the
5:37
frosting that you saved without sprinkles and then scrape again. When the
5:41
frosting is completely smooth with no air pockets or indents from sprinkles
5:45
tidy up the top edge and now we're ready for some really fun sprinkled decorations
5:50
Put the rest of the buttercream without sprinkles into a piping bag and I'm using a 1M star tip for mine and save that for later
5:58
Now we're going to make a really neat sprinkled border around the bottom of the cake
6:02
Put your cake on a baking tray to catch any sprinkles that fall off so they don't go all over the kitchen
6:07
and then pour the sprinkles onto the cake board all around the bottom of the cake
6:11
You can press these straight into the frosting for a random uneven border which looks fun and whimsical or if you want the border to be a neat even band around the bottom of the cake wrap a strip of parchment paper around the cake leaving about one or two inches exposed at the bottom of the cake
6:27
and that's where the sprinkles are going to stick. Use some pins to attach the parchment paper to the cake, or you can just hold it on
6:33
or if the cake's been in the fridge and you take it out to room temperature
6:37
you'll get a few beads of condensation on the outside of the cake, and the parchment paper will stick to that
6:41
It's really important that you chill your cake first before using this parchment method
6:46
so that the frosting sets and doesn't get damaged by the parchment paper. Press the sprinkles into the frosting with your hand or an offset spatula or a spoon
6:55
And for the parchment paper method, since your cake is cold, the frosting will be hard
6:59
and you'll have to press with quite a lot of pressure to get the sprinkles to attach to the frosting
7:03
If you've just frosted the cake, the buttercream will be sticky so the sprinkles will stick easily
7:08
but you do risk damaging the frosting by nudging it with your fingers or or if you push the sprinkles in a bit too far, you'll bury them in the frosting
7:16
For the parchment paper method, peel off the parchment and reveal your perfectly neat border
7:22
Now we're going to make some rainbow aureas. Separate your aureas because we want the cookies
7:26
without the filling. And I found that the most effective way of doing this is to pull the two
7:30
halves apart rather than twisting them. Because if you twist them, the filling just breaks down
7:35
the middle and comes up on both of the cookies. I eat all of the halves with the filling left on them
7:39
and just use the plain halves, but if you just use the half, but if you want you can scrape the filling off and then use both halves of the cookies
7:45
To decide how many Oreos you need, you'll need to think about how many swells you want to pipe onto the top of your cake at the end
7:51
And for me, I'm going to have eight swells on top. So I'm going to need an Oreo sandwich cookie between each of the swell
7:57
so I'll also need eight, which means I'll need 16 individual cookies
8:01
You'll also need buttercream of any colour or flavour in a piping bag
8:05
and I fitted mine with a 1A tip, but you can use whichever one you like
8:08
and you'll need a bowl of sprinkles and your Oreo halves. Pipe a ring of buttercream around the outer edge of the cookie
8:15
and don't go all the way up to the edge because then when you attach the next cookie
8:19
the frosting will bulge out in between. Press the next cookie on gently, and you have a cookie sandwich
8:25
Now immediately before the butter cream sets, roll the cookie in the bowl of sprinkles
8:29
by spinning it between your fingers all the way around to completely coat the butter cream and sprinkles
8:35
Do this for all of your cookies, and at the end of your cookies, and at the end if you notice that your sprinkles are sticking out in random directions
8:41
you can just roll the cookies on your cutting board or a plate or any hard surface
8:46
and that will push the sprinkles in so it will look a bit neater
8:49
Now for the top of the cake. Take your piping bag and pipe a little bit of buttercream at eight places around the top of the cake
8:58
piping at opposites to make sure that they're spaced evenly. Like I mentioned, I'm doing eight of these, but you can do however many you like for your cake
9:06
Straight after you've piped these little dabs of buttercream, press the rainbow Oreas onto them to secure them in place
9:12
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9:20
Take your piping bag and hold it vertically above the cake, facing straight down, and hold it in between two of the cookies and pipe as well
9:29
piping right up to the edge of the cookie and stopping when you get to the top of the cookie
9:34
By placing the Oreos onto the cake first before piping these swells, it makes sure that
9:40
the swells are evenly spaced, but also that they're all the same width and height
9:45
And there it is! Such a pretty cake! This is one of my favourite rainbow cakes, with sparkly stripes of rainbow colours and a shiny
9:54
to teach how to make this step by step in an online class on my online cake school, and
9:59
I've put the link for the school in the top of the screen and in the video description in case you'd like to have a look at the courses and classes available there
10:07
This one is another cake with rainbow layers on the inside, although this time instead
10:11
of rainbow filling, there are rainbow-coloured sprinkles baked into the cake layers
10:15
I'm using tiny non-parall sprinkles and those work really well for this because they dissolve completely when you bake them and these little specks of colour in the cakes
10:24
Divide your cake batter evenly between your cake pans and you'll need really thin layers for
10:28
this because you're going to have lots of layers so your cake's going to be really tall if you do very thick layers
10:33
I'm using six layers for my cake. Then pour the sprinkles into the baking pans and swell them around with the end of a spatula
10:41
or a spoon to spread them through the batter. Bake the cake layers as normal, let them cool and then assemble your cake by layering the
10:50
cakes with filling. I'm doing mine in the order of the colours of the rainbow with purple at the bottom and
10:55
red at the top. Give your cake a crumb coat and this is a really tall cake so it's essential to secure your
11:01
cake properly to the cake board. so that it doesn't wobble around as you frost it
11:05
And I teach how to do that along with mixing, baking, leveling, dividing, assembling
11:10
crumb coating, frosting, storing, transporting, and serving cakes. In my online course on the basics of cake
11:18
and I've put the link for that in the top of the screen and in the video description
11:21
Okay, now it's time to decorate. I decorated this cake with golden rainbow scallops
11:27
and I teach every step of this process in my online course on buttercream carving on my online cake school
11:32
and the link for that is also in the top of the screen and in the video description
11:36
When you cut into the cake the inside, the inside is just as colourful as the outside
11:40
Although this is a really eye-catching design, it's a very, very easy technique
11:45
Tint small balls of buttercream with gel colours, and the beauty of this technique is that although you're using lots of colours, you only need one piping bag
11:53
You can use any star-shaped tip, so I'm using an open star which is a Wilton-199 tip
12:00
Before putting the buttercream in the bag, spread a piece of cling film out on a table
12:04
and then put dabs of every colour of buttercream along the middle of the cling film to make a row of rainbow-coloured buttercream
12:10
Roll the cling film up and twist the ends, and then cut one end off, and this will be the end that you're going to start with as you pipe your cake
12:19
And then drop the log of buttercream into the piping bag with the cut end facing down
12:24
Put a crumb cake on a tern table and rest the piping bag down on the cakeboard which will be able which will be made will make sure that the butter cream goes all the way down to the bottom of the cake Squeeze the piping bag and you pipe out a little rosette So as you release the pressure on the piping bag pull it away and that will leave a nice little tip on the rosette
12:42
Pipe a row all around the bottom of the cake, piping the rosettes right next to each other to make sure you can't see any of the crumb coat in between the rosettes
12:50
And then move your bag up a little bit to pipe the next row. And what works really well is to pipe each of these rosettes of the next row in between two of the
12:58
rosettes on the row below it. So where there's a dip in the frosting between the
13:02
two rosettes, this next rosette is filling that dip in and that completely covers up
13:06
the crumb coat. Keep going up the cake and you'll notice that as you pipe, new
13:12
colors slowly start to appear in the rosettes that you're piping and that's because the different colors that were further up in the bag are now being
13:19
pushed down through the middle of the bag in between the colors that were lower
13:24
down in the bag and they start coming out usually through the middle of the rosettes. Then when
13:28
you look at the cake after you finish piping you'll see all of the colours working their way up the cake in the same order that you put them into your piping bag
13:35
and this makes a really pretty blended effect all over the cake. If you run out of
13:40
buttercream along the way you can refill the bag but make sure you remove the cling film first otherwise it will get caught up as you're doing the piping and
13:47
just beware this is a really messy process but after you've pulled the cling film
13:52
out you can refill the bag with as much other buttercream as you need
13:56
pipe the rosettes all the way up to the top of the cake and the final row should be sticking up a little bit above the top of the cake
14:03
Now pipe onto the top, starting with the outer edge, going all the way around and then moving inwards
14:09
And just like on the sides of the cake, it works really well if the rosettes sit sort of nestled between two of the rosettes of the previous room
14:17
to make sure you're covering up the crum coat completely. And there it is! Dramatic, colourful texture
14:25
This stunning rainbow flour cake is a tray bake cake, which is the quickest kind of cake to make
14:35
because you just pour your cake batter or brownie batter or cookie dough into a casserole dish or baking tray
14:40
and you bake it and then decorate it within that dish or tray. And this means that you don't need to level or divide or layer the cake or cover it with smooth frosting
14:48
so it saves a lot of time. I'm using russian tips or flower nozzles to decorate this cake
14:54
and I have a different bag of coloured buttercream for each row of the flowers
14:58
And you'll see that for each row, sometimes I'm using plain colours of butter cream
15:02
sometimes the colours are randomly blended within the piping bag, and sometimes I've prepared the bag with one colour for the inner part of the flower
15:09
and another colour for the outer petals. This is just a really quick overview of how I decorated this cake
15:14
but I do have a very detailed tutorial called Five Tricks for Russian Tips
15:18
and in that tutorial I show you how to get the right consistency for your buttercream
15:22
how to prepare the buttercream for different coloured effects like these ones
15:26
and how to use the tips. And then I have another tutorial on how to make and decorate and store
15:31
and serve tray bake cakes, and I've put the links for both in the top of the screen and in the
15:35
description below the video. I've covered this cake with icing sheets, and I have a tutorial showing
15:40
how to use those, and the link is in the top of the screen and in the description below
15:44
but the real beauty of this cake is in the piping I'm about to apply. fit a piping bag with a coupler so that you can use different tips without emptying the bag
15:52
and then fill the bag with purple buttercream and pipe whatever design you like in a small
15:56
section of the bottom of the cake. I'm going to work my way up the cake in a diagonal. I'm starting
16:02
with a small petal tip, a Wilton 104, and I'm piping these little ruffles with the narrow end of
16:08
the tip facing outwards from the cake and the wider end pressed against the cake to make the
16:13
ruffles wiggle, and then I'm unscrewing the coupler, taking the tip off, and then replace the
16:18
placing it with another tip and this time it's a Wilton-199, an open star, and I'm piping
16:23
some rosettes. My final tip is a drop flower tip to pipe some little stars to fill in any
16:28
gaps. Now I'm following the same steps for blue with my next piping bag and I'm also
16:34
using a coupler and using the same three tips, washed first of course, or you could use
16:39
different tips for each colour if you wanted to. The beauty of using a coupler is that
16:43
after you pipe each colour, you can just unscrew the coupler and take the tip off, wash that
16:48
tip, and then attach it to another piping bag with another colour, so you don't have to
16:53
squeeze out all of the buttercream from the first bag, and wash the bag, and let it dry
16:58
and then refill it with the same piping tip for the next colour
17:02
This would be a really fun way to pipe a shape, like an actual rainbow, with arcs of each
17:06
colour piped in these random ways. I love how these colours and textures stand out against the black and white background
17:13
Okay, another black cake. Before frosting your cake, spread small strips of rainbow-coloured buttercream onto a piece of parchment paper
17:21
that should be placed on a cutting board or a baking tray or any other flat surface that you can move around
17:26
and spread this buttercream as thin as you can. Then put the cutting board into the fridge with the parchment paper and the butter cream on it
17:33
to chill it and set the buttercream for at least 30 minutes
17:37
Take it out and use a cookie cutter to cut out shapes from the buttercream
17:42
Not all of the shapes will lift off with the cookie cutter, some of them will stay stuck to the parchment, but it's fine if they do stay behind on the parchment
17:50
we'll lift those ones off in a minute. If the shapes do come off with the cutter, gently push them back through the cutter and place them on the parchment paper for later
18:00
Work your way along all of the colours, wiping the cookie cutter clean with a paper towel after you finish with each colour so that you don't smudge the stars of the next colour with that previous colour
18:09
After lifting up any stars that come off with a cookie cutter
18:13
use a sharp knife to lift up the rest from the parchment paper, breaking off any pieces of buttercream from outside the shape
18:20
If the buttercream starts to warm up and soften as you're doing this, just put the cutting board with the parchment paper back into the fridge for a few minutes
18:27
until the butter cream chills and firms up and then continue. When you set all of the stars to one side
18:33
put them back in the fridge again so that they stay cold and firm while you frost your cake
18:38
your cake and I'm using my black cocoa butter cream again for this cake
18:42
As soon as you smoothed the frosting while it still sticky take the stars out of the fridge and lift them up off the parchment paper and press them against the frosting so that they stick You can create whatever pattern or design you like and the shapes have the effect of fondant with the taste of buttercream
18:58
This cake is much easier to decorate than it looks. Frost the cake however you
19:05
like and I'm using a textured cake comb for this one and then draw a heart or any
19:10
other shape onto your cake as an outline for your design. If you want to trace
19:14
around a shape like this, and I've cut this hot out of parchment paper, let the frosting
19:19
set before you press the shape against it so that it doesn't damage the frosting. I left
19:24
this cake in the fridge for about an hour before doing this. If the pressure of your finger against
19:29
the cake through the parchment paper damages the frosting within the shape while you're doing
19:33
this, don't worry because we're going to cover it up with piping next. Use a petal tip
19:38
and I'm using a Wilton 104, and pipe your first colour of buttercream at the bottom of the shape
19:43
piping lines that start at one edge of the outline and finish at the other
19:48
Hold the piping bag with the narrow end of the tip pointing away from the cake and the wider end pressed against the cake
19:53
and that makes the outer edge of the line really thin and creates a bit of movement, like a ruffle
20:00
If you want to tidy up any of your lines, you can use an offset spatula or a toothpick to manipulate them now while the buttercream is still soft and pliable
20:08
Change to your next colour whenever you're ready. if you only have one piping tip, then having several piping bags and a coupler is really useful
20:18
so that you can take the tip off and wash it and use it on another piping bag with the next
20:23
colour without first having to squeeze out all of the buttercream from the first bag
20:28
and wash and dry and refill the bag with the next colour. This texture that's already on the blue frosting on my cake is really useful as a guide for
20:36
how many lines of each colour to pipe. I'm going to use eight colours, so I'm planning on piping each colour
20:43
just between two of the grooves of the texture so that they're equally spaced
20:47
going up the cake. Of course you can use whatever colors you like for this so you can
20:52
stick to the seven traditional colors of the rainbow or you can vary them. So here I'm
20:56
using teal green and lime green as well to add to the spectrum. Just as a general tip
21:02
make sure you don't cut the hole at the end of your piping bag too wide, cut it just big enough
21:07
so that the petal or star or whatever shape at the end of your tip sticks out of the piping bag
21:13
because of the hole is too wide, like mine is here. As you apply pressure to the piping bag to squeeze out the butter cream
21:19
you can also squeeze the piping tip out, and then you have to transfer the tip and butter cream to another piping bag to continue
21:25
or squeeze out all of the buttercream, replace the tip, and put all of the buttercream back into the bag
21:34
The reason it's best to start at the bottom of the cake and work your way up is that it's easier to see what you're doing
21:40
and also to hold your piping bag, piping bag so that you're piping on top of each ruffle instead of trying to angle it to pipe underneath the previous ruffle
21:48
Oops, there goes another one of my piping tips exploding out of the bag
21:53
If you have to stop in the middle of the piping process, you can stop at the end of any of your colours
21:59
and leave the cake at room temperature or put it in the fridge and it doesn't matter if the butter cream sets before you continue piping
22:05
This top section of the heart is a bit different only because you're piping two separate lines across each ruffle
22:11
across each ruffle to leave that indent at the top of the heart
22:16
I've piped these ruffles a bit too far apart from each other so you can see the frosting
22:19
showing in between some of the ruffles, so I'm going back in to fill in those areas with some
22:24
short little ruffles to cover up the frosting, and because the ruffles are so unique and random
22:29
you don't really notice. If you want to add a gold outline to the heart, till the cake in the
22:35
fridge for about an hour to set the ruffles, and then use a paintbrush to lift gold sheets from
22:40
their backing and transfer them onto the edge of the frosting. Gold sheets stick to anything
22:44
they touch so definitely don't touch them with your finger because they're difficult to get off. But the advantage of this is that you don't need a lot of pressure
22:51
at all to attach the gold sheets to the frosting. Just gently guide where you want
22:55
them to go. I love how versatile this design is because it makes it so simple to
23:01
pipe a shape and the textures and colors are really eye-catching. And this pretty
23:07
topper finishes it off nicely. This last cake is a technique I'm really proud of, vertical stripes
23:14
Tape a piece of acetate onto a cutting board and cover the acetate with buttercream
23:18
and then scrape it with a striped cake comb, going from one long side to the other long side
23:24
Put the cutting board with the acetate on it in the fridge to chill it until the buttercream sets
23:28
and that should take about 15 minutes in the fridge, and then take it out and fill in the stripe grooves with all of your colours
23:34
I have a very detailed tutorial on this technique with different design styles and more details on how to make
23:39
to measure the acetate and some troubleshooting tips for tidying up the stripes at the end
23:44
and I've put the link for that tutorial in the top of the screen and in the video description
23:48
After you spread the butter cream so that it's completely flat and the same thickness all over
23:53
lift the acetate up and wrap it around the cake, pressing it to attach it to the crumb coat of
23:58
the cake, but not using so much pressure that you warp the stripes, and then chill the cake back in the fridge again to set the striped frosting
24:06
Peel the acetate off, spread buttercream on to the at the top of the cake and smooth it out with your offset spatula or frosting smoother and do
24:14
any touch-ups. And I covered those in my full tutorial and then decorate the cake however you
24:19
like. I'm using cling film for this one to prepare the buttercream to pipe rainbow swells
24:24
on top of the cake. And I'm piping on all of the colours that I used for my stripes and then
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wrapping the cling film around it to make a log, cutting off one end and dropping it with that end
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facing downwards into a piping bag. And this bag has a 1M star tip in it. Pipe
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your swells onto the cake, holding the bag in the same position all around the cake so
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that the colours stay in the same direction all around the cake
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And that's it! Thank you so much for watching. I hope you found some fun rainbow ideas to try and I'd love to see your creation so please
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tag me in your cake photos on Instagram. I'm British Girl Bakes
25:02
Remember to click the thumbs up button to like this video and subscribe to my channel for a new
25:06
cake decorating tutorial every week
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