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6 Ways To Decorate Cakes With Parchment Paper
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Sep 6, 2024
In this tutorial I demonstrate 6 ways to decorate cakes with parchment paper (or wax paper or baking paper). I use my 4 Minute Buttercream for the cakes in this video and you can see the tutorial and recipe here: https://youtu.be/i40icwQ7l5s These are the other tutorials mentioned in this video: 10 Epic Rainbow Cakes: https://youtu.be/L_VZXQ4TWoI Cake Decorating with Cutlery: https://youtu.be/9Kn9XFajsfA 8 Easy Buttercream Flowers: https://youtu.be/kTSYRt8NNoo Buttercream Cut-Out Tutorial: https://youtu.be/M6glFL6Mepo Chocolate Sails: https://youtu.be/umhNWdeiVkE SUBSCRIBE to my channel for new cake decorating tutorials every week!
View Video Transcript
0:00
In this tutorial I'm going to show you six ways to use parchment paper or wax paper to decorate cakes
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For perfectly neat sprinkle borders on cakes, place a frosted cake on a baking tray to catch any falling sprinkles
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and pour your sprinkles around the base of the cake. Use an offset spatula or a spoon or your hand to press the sprinkles into the cake
0:21
But to make the top edge a neat straight line, wrap a piece of parchment paper around the cake so that it blocks off the area above where you want the sprinkles
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where you want the sprinkles to stop. You can pin the parchment in place or if there's
0:33
any condensation on the outside of the cake, if you've moved it from the fridge
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to room temperature, the condensation might be enough to make the parchment stick in
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place. Now just push the sprinkles into the frosting. The frosting needs to have set
0:46
for this so the parchment paper doesn't stick to the frosting and pull it away
0:50
from the cake when you peel the paper off later. I used my four-minute buttercream
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for this cake and I chilled the cake in the fridge for about an hour to set the frosting before doing this. You'll need to use a bit of pressure to push the
1:02
sprinkles into the frosting so that they stick, since the frosting won't be
1:06
sticky after it's set. For the full tutorial on this cake and nine other epic
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rainbow cakes, click the link in the top of the screen or in the description below
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this video. To make shapes on the sides of cakes, draw a shape onto parchment
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paper and cut it out to make a homemade stencil. If you're enjoying this tutorial
1:26
please click the thumbs up button and subscribe to my channel for a new cake decorating tutorial every week
1:33
Press the shape against a chilled cake and you can pin it into place to hold it still if you like
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and then spread buttercream over the shape spreading from the outside towards the middle of the shape to make sure you don accidentally push buttercream underneath the edges of the shape I made a pattern within this heart using a chopstick and I covered the details in my tutorial on cake decorating with cutlery
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And that link is in the top of the screen and in the video description. Smooth the buttercream with a frosting smoother and peel the parchment off to reveal a neat shape underneath
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And if any buttercream has got underneath your stencil, you can gently scrape it off with a toothpick
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Another fun way to do this is before peeling the parchment off, you can press sprinkles into the buttercream to fill the shape, like this
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To make pretty flowers to decorate cakes or cupcakes, you'll need a flower nail and little squares of parchment paper, which you can buy pre-cut or just cut out yourself from a roll of parchment paper
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I'm using a number 61 curved petal tip for this, but a straight petal tip like a 125 will work perfectly instead
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Squeeze or spread a little dot of buttercream onto your flower nail and press a parchment square on to secure it
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Then hold your piping bag with the narrow end of the tip, facing outwards, and squeeze some butter cream out as you twist the flower nail between your fingers and move the piping tip outwards and then pull it back inwards to pipe a petal
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Continue all the way around the parchment to pipe a flower and then you can use a small round tip to pipe a dot or a few dots in the middle of the flower to finish it
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Pull the parchment carefully off the nail and put it on a baking tray or a cutting board
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and place that in the fridge to chill and set the flour. Frost your cake or cupcake, and then take the flour out of the fridge
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and slide an offset spatula underneath the flour to separate it from the parchment paper
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and press it into the frosting to attach it This is best immediately after you apply the frosting so that the frosting is still soft and sticky Tada The link for my tutorial on Eight Ways to Pipe Flowers on Cupcakes is in the top of the screen and in the video description
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Okay, buttercream cutouts, one of my favourite techniques. Spread buttercream onto parchment paper, and the parchment paper can be taped onto a cutting board or you can just hold it in place
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Spread the buttercream as smoothly as you can, and then put the cutting board with the parchment paper and buttercream
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the freezer for 30 minutes or the fridge for at least an hour. When it's cold and hard
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cut the buttercream out using cookie cutters or a knife dipped in hot water and then
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press it into the frosting on a cake. The frosting on the cake needs to be fresh and
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sticky for this so that the shapes attach, or if the frosting has already set, you
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can spread some fresh buttercream onto the cake where the shape is going to attach to it. I have a very detailed tutorial on this technique with several variations like
4:25
stripes and mosaic designs and rainbow or ombre patterns and I've put the link for
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that tutorial in the top of the screen and the video description. For chocolate sales
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melt some chocolate or candy melts and pour them onto parchment paper and spread
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them around with an offset spatula to smooth them out. Then arrange the parchment
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inside a bowl or drape it over something like a bottle and let it set at
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room temperature for about an hour or you can put it in the fridge to speed up the process. When the chocolate has set, peel it from the
4:55
parchment paper and arrange it on your cake. The link for my tutorial on chocolate sales is
5:00
in the top of the screen and in the video description. To wrap a cake in chocolate, measure a piece
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of parchment paper so it's at least as high as the cake or taller if you want it to be
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and long enough to wrap around it with a bit of overlap maybe half an inch or a centimeter Melt some chocolate and my favorite way to do this is in the microwave for a minute at a time at 50 power stirring after each time so that the chocolate doesn burn and seize
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Pour the chocolate over the paper and spread it all over it, going right up over the edges
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and don't worry about getting it smooth because this side is going to be pressed against the cake so you won't see it
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The thicker the chocolate is, the less fragile, for the next step, so don't spread it too thin
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Now lift the paper up and press it against a crumb coated cake, resting the bottom of the paper down on the cake board to line it up
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and lifting upwards to press it against the side of the cake, and then wrapping it all the way around the cake
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The crumb coat needs to have set for this, so I put my cake in the fridge for an hour before this step
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You can do this with any shape of cake, and I'm doing a heart for this one. For a circle, this is simple, just press it all the way around the cake, but for a shape with angles like this, you can pinch the parchment
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at the point at the bottom of the heart so that the chocolate doesn't curve around it instead of forming
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that sharp point. This does get a bit messy. The frosting on the cake doesn't need to be perfect
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for this since you'll be covering it with chocolate, but the cake does need to have straight sides and the
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shape you want it to have because the chocolate will mould onto that shape. Put the cake in the fridge to
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to chill and set the chocolate for about an hour and then carefully peel the paper off, starting with a
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corner at the top because that's the easiest to pinch, and as the parchment peels off you'll
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you'll leave a smooth chocolate wall around your cake. You can decorate this however you like
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like with a ribbon tied around it, and using cake topers as fun. I'm using chocolates for this one
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Store the cake in the fridge until about two hours before serving it, so that the chocolate doesn't melt in the meantime
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and then cut it and enjoy. Thank you for watching. Please click the thumbs up button
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and subscribe to my channel for a new cake decorating tutorial every week
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