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So, you bought a striped cake comb to make striped frosting
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What else can you use that comb for? In this tutorial, I'll show you five other ways
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Striped cake comb use number one. You don't have to cover your cake in stripes
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Try adding them just around the bottom of the cake, as a border or accent
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which you can do by using the striped cake comb as normal at first
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imprinting grooves all over the cake, and after chilling the cake in the freezer for 15 minutes
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pipe coloured buttercream into some of the grooves, and use the original colour to fill in the rest of the grooves
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After you scrape around the cake a few times, the bottom stripes will be colourful
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but on the rest of the cake, the piped frosting will blend into the stripe grooves
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so that the stripes will disappear and create a plain, flat, smooth background colour instead
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As with any striped cake, the stripes will get needed, and neater as you scrape
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Number two. Instead of filling in the striped grooves with another colour of buttercream
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leave them empty for a unique textured cake, or fill them in with interesting piping This is one of the first cakes I made for my cake school back in 2019 but I still love the design This is a petal piping tip and if you hold it with the narrow end of the piping
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tip pointing outwards, the outer edge of the piping will be thin and delicate, and the wider
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side of the piping will be against the cake, and that thicker side will help the ruffles attach to the
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cake. Pause for a moment when you get up to the top, and again when you get down to the bottom
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and that pause will let the buttercream fold gently over itself to make these smooth curves at the top and bottom of the ruffles
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This is a number 102 piping tip, which is the smallest one I have, and even for a larger cake, I would choose the same small piping tip
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because with the larger petal tips, like a number 104 or 125, the ruffles would stick out a lot further from the cake, beyond the frosting
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which doesn't look as neat and they'd be more likely to droop when the cake sits out at
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room temperature for a while. You could fill striped grooves with sprinkles or piped flowers
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There are lots of possibilities to get creative with this design. Number three, you can use your
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striped cake comb to make multi-colored stripes by pushing the comb into a crumb-coated cake to show
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you where each stripe will eventually be and then pipe a different color in between each line scored on the cake Then use your striped cake comb and you create multi stripes with a gap in between each one
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Scrape with your striped cake comb until these stripes are smooth and then put the cake into the
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freezer for 15 minutes to set them. Next, pipe colors into the gaps and then scrape, scrape
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scrape, scrape with a straight-edged cake comb until all of the stripes are smooth and flat and
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they look printed onto the cake, not piped with buttercream. Number four, to make your
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stripes go vertically, up a cake instead of around it, cover a piece of acetate with buttercream
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and use your striped cake comb on that instead of directly onto a cake. Freeze for 15 minutes and
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then add your next colour, spreading to fill in the grooves and then scrape off the excess to leave
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a flat layer of buttercream on the acetate. Then wrap the acetate around a cake
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chill it, peel it off, and do touch-ups. I teach how to do this in my layer-up program, along with
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several other ways to use acetate and parchment paper for cake decorating. The layer-up program takes
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you through three layers to learn cake decorating techniques but also skills like stacking tier cakes and transporting cakes and frosting square cakes and skills to start or grow a cake business like taking custom cake orders and using social media for your cakes and scheduling cakes
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and you can sign up on british girlbakes.com okay back to stripes number five to create a diagonal
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division between plain and striped frosting use your striped cake comb as normal around the whole cake
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and then score a diagonal line by pressing a straight-edged cake comb or a ruler or anything straight
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gently against the frosting. Chill the cake in the freezer for 15 minutes and then fill in one side of the cake with the same colour
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to make those parts of the stripes disappear eventually. Chill again to set this half of the cake and then use another colour on the other side of the cake
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Scrape until the frosting is smooth, tidy up the top edge of the cake to make nice sharp angles
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and then add pretty piping to cover up the edges of the stripes
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I hope you've seen a technique you'd like to try. Ask me any questions in the comments
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and visit my cake school on British Girlbakes.com to learn hundreds of cake decorating techniques
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with online courses and memberships to take your cake decorating to the next level
