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Half And Half Cake: Sea And Snow Cake
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Sep 6, 2024
In this tutorial I demonstrate how to decorate a half and half cake with two separate designs, decorating half the cake with a winter wonderland theme and half with an ocean theme. This video is a collaboration with Mark from Epic Confections. Make sure you check out his video of his winter wonderland cake here: https://youtu.be/_wKqzO5zDdk In this cake I use my 4 Minute Buttercream Frosting and you can watch that tutorial here: https://youtu.be/MFKfXbnU1Lw SUBSCRIBE to my channel for new cake decorating tutorials every week!
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Hi, I'm Emily and I'm going to show you how to decorate this fun half-and-half cake
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perfect for a joint birthday celebration or for someone who loves the mountains and the beach
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This tutorial is a collaboration with Mark from Epic Confections. We decided to both make Winter Wonderland cakes, but I love summer too much, so I decided to make mine
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half winter and half summer. We'll check in with Mark a bit later and I'll be sharing his
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cake at the end of this tutorial. After building my cake, I'm giving it a crumb coat and I'm using
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the same frosting for the whole cake for this part, because it's all going to be covered up
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anyway in a few minutes. I'm chilling the crumb coat for about 30 minutes in the fridge
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and now I'm using the side of my offset spatula to indent the cake to divide it in half
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along the top and down the sides. I'm spreading more butter cream onto half of the top of the
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cake. This is my four-minute buttercream and I've put the link for the tutorial in the description below
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and in the screen. I'm scraping off any buttercream that goes over the line down
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the middle of the cake and it's easy to scrape it off because the crumb coat is
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cold so it holds its shape. Now I'm spreading buttercream onto half of the side
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of the cake, spreading up to the line I indented and going all the way down to the
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cake board at the bottom and up over the top of the cake so there aren't any air pockets
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When it's all covered up I'm smoothing it. not yet worrying about the edges being perfectly neat down the lines I invented. I'm
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smoothing the way I normally would towards myself, then filling in any gaps in the
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frosting with some more buttercream using my offset spatula and then smoothing again and
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when I'm happy with how smooth it is I'm using my frosting smoother to trim off the
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uneven edges of the frosting. Pushing the sharp edge of my frosting smoother into the frosting
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and then pushing through until I think I've gone through all of the frosting up to the crumb coat
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and then swiping the smoother off sideways to pull off the uneven edge of the frosting with it
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This works well because the cake was chilled, so this last coat of frosting has started to set onto the cold cake
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and my cut into the frosting is nice and neat. I'm doing the same thing on the other side, and then tidying up the top
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by swiping the overhanging frosting over the top of the cake, and scraping off any extra frosting that's got over onto this other half
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half of the top of the kick. Okay, the wintry half of the frosting is finished
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Now I mixing some buttercream colours doing one bowl with royal blue and one bowl with teal and these are AmeriColor gel food colours
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I'm adding a bit of each into a third bowl and mixing them together to get a shade in the middle
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If you're enjoying this tutorial, please click the thumbs up button. I'm spreading a few blobs of these different shades of buttercream
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shades of buttercream onto the second half of the top of the cake, blending them together and
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smoothing it out and then scraping these little smudges of blue off from the white half
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And I can scrape it off without damaging the white frosting because the white frosting has chilled and set under the cold cake
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Now before finishing the side of the cake, I'm going to add a border to the snowy side
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wavy design I want for the border on this acetate, or you could use parchment paper instead
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I'm cutting it out and then wrapping it around the cake to cover up the frosting above
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where I want the border to go. I'm pinning the acetate into the cake to secure it
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tightly against the sides of the cake. It has to be really tight for this to work. The frosting
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on my cake has set so it won't be damaged by pressing the acetate against it, but this
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means it's not sticky anymore, so I'm spreading on fresh frosting around the base
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covering up all of the exposed area below the acetate, so it's all nice and sticky
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It's important to spread either sideways or slightly downwards with each stroke
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so that you don't push any frosting up underneath the acetate, because that will mess up your pattern
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Now I'm pressing these tiny little white non-parrelle sprinkles into the fresh frosting
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all the way around this half of the cake, and then peeling off the acetate to expose the frosted cake with this pretty sprinkled border
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I'm wiping off any extra sprinkles from the cakeboard so they don't stick to the other half of my cake
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Now for the beechy side of my cake I'm using a petal tip and this is a Wilton 125 and I'm holding it against the side of the cake with a narrow end pointing upwards
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I'm holding it so that the top is just above the top of the top of the cake
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and holding it in one place, applying pressure to squeeze out the frosting as I spin the cake on the
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turn table to pipe a ruffle around this half of the cake. I keeping the same amount of pressure on the bag and when I move my wrists slightly backwards over the part of the ruffle I already piped it makes a little wave When I finish the first ruffle I going back to the beginning and pushing the ruffle over away from the white side of the cake to make a cleaner divide
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For the next ruffle, I'm holding the top of the tip about halfway down the previous ruffle, so the ruffles are overlapping by half
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And this makes sure you don't see any of the crumb coat through the ruffles. If you're looking for more styles of buttercream frosting, I have a
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a free online course on 10 frosting techniques and you can sign up by clicking the
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link in the screen or I've put the link in the description below this video. I'm continuing all the way down the cake but after about a third of the way down I'm
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switching to my next shade of blue, the one that's in between the blue and the teal
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Again I'm overlapping the previous ruffle by about half to make sure I'm
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completely covering up the crumb coat. If you wanted to, you could do an
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ombre cromcoat with three shades of blue frosting so that if any was visiting, was visible through the ruffles, it wouldn't matter, but it's quicker to just do a white
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crumb coat and make sure you overlap the ruffles. This is what it looks like from the
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top, and you can wiggle the piping bag as much as you want to make the ruffles as
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wavy as you like. You can see this ruffle isn't completely horizontal, I'm slanting
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upwards, which is fine, I'll fix it next. I'm switching to my final colour, the tail
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butter-green, starting much higher up than normal on this side, so that I can cover up some
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of the difference on the left. I'm doing the same for the next few ruffles. For the last ruffle
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I'm resting the base of the piping tip on the cake board to make sure I cover up the very
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bottom of the cake. And there they are. Pretty oceanic, wavy ruffles. Let's check in with Mark
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from Epic Confections. He's also making a cake with a winter wonderland theme
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So, Emily, how are you? I'm fantastic, thank you. How are you Mark
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I can't complain. Look at how beautiful your background is. So you're living in California
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I am, yes. Where it's not really winter at the moment. I know, and over here we have four feet of snow and, you know, blizzard warnings
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It's insane. That's amazing. So we are doing a winter themed cake
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I actually ended up doing it. So it's half winter wonderland. And then on the back half, it's kind of beachy
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So it's like California. So it's wintery, but it's a winter. It's a winter
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California winter. Exactly. Make sure you go to Mark's channel to check it out. It's called
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Epic Confections. Make sure you hit the red subscribe button and you can watch how he made his cake
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over on that video as well Take care Bye Bye Now I making some mountains by melting white candy melts or you can use white chocolate with some white icing colour to make it really white
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And spreading it onto parchment paper. And I'm sprinkling some more of these white non-parall sprinkles along half of it
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While it sets, I'm making some snowflakes by putting the white chocolate in a Ziploc bag
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Snipping the corner off and piping some snowflakes onto parchment paper. You could draw these on first if you wanted to trace them
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As soon as I've piped them on, before the chocolate sets, I'm sprinkling some sugar over the top to make the snowflakes glittery
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This is just regular sugar. To make the mountains, I have a glass of hot water
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and I'm dipping a sharp knife into it and then cutting diagonals into the white chocolate to make little
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triangles for mountains. My snowflakes have set, so I'm lifting them up off the parchment paper with an offset spatula
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and then pressing them gently against the white frosting. My cake has been sitting at room temperature while I decorate, maybe for 30 minutes, so the
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frosting has got a bit of condensation on it, and that's helping the snowflakes to stick and stay
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in place. Okay, the sides are finished, so now I'll do the top. I'm piping some swirls of frosting with a 1M tip
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and pressing my triangles of white chocolate into them to make a mountain range
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For the beechy side, I'm using this 2D tip, which is a bit more curved and wavy than a 1M tip
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I'm filling it with the leftover frosting in all the shades of blue and teal and piping semi-circular ruffles
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around the blue half of the top of the cake, wiggling the bag from side to side to make these
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ruffles really wavy, doing one inside the other to cover the whole top of the cake in these
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ombray turquoise waves. Tadda! I love this half-and-half design and I'll be sharing a few more half-and-half
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cake soon, with half-half flavors as well as decorations. Subscribe to my channel so you don't miss a tutorial. I share
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a new one every week. Now click the link in the description below to head over to
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epic confections to watch the video of how Mark made his cake. Subscribe to his
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channel for some very entertaining videos of very impressive cakes
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