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Watercolour Striped Cake With Lace Butterflies - Collaboration with Rosie's Dessert Spot
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Sep 6, 2024
Step by step tutorial for how to decorate a watercolour striped cake with lace butterflies and a gold stencil design. This is my Perfect Chocolate Cake (https://youtu.be/M4A7ZFy4P7k) frosted with my 4 minute buttercream frosting (https://youtu.be/MFKfXbnU1Lw). I used an extra tall striped cake comb from Rosie's Dessert Spot, which you can buy here: https://www.rosiesdessertspot.com/shop/combination-straight-and-scallop-frosting-comb/xtallsquare This video tutorial is a collaboration with Rosie's Dessert Spot. You can watch the tutorial for her striped cake here: https://youtu.be/W4BKGyiYHlU Other tutorials mentioned in this video are: How To Stack A Tier Cake: https://youtu.be/S5RBGHUmB4I Cake Stripes | 4 Secrets To Perfect Stripes: https://youtu.be/Vz6gsiIYkVs SUBSCRIBE to my channel for new cake decorating tutorials every week! www.youtube.com/britishgirlbakes Instagram: www.instagram.com/britishgirlbakes Facebook: www.facebook.com/britishgirlbakes Pinterest: www.pinterest.com/britishgirlbakes Website: www.britishgirlbakes.com
View Video Transcript
0:00
I'm Emily from British Girl Bakes and I'm going to show you how to make this pretty
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watercolor striped cake. This video is a collaboration with the incredibly talented Rosie from Rosie's
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dessert spot and I've put a link to her striped cake tutorial in the description below. I'm starting
0:15
by building my cakes. I'm making a two-tier cake with a tall six-inch cake and a shorter 8-inch
0:21
cake, layering my perfect chocolate cake with my four-minute buttercream frosting. The links for those
0:27
recipes and tutorials are in the description below. I'm giving each cake a crumb coat, which is a thin layer of frosting to trap in any crumbs that come off the cake
0:36
and then chilling them for about 30 minutes in the fridge to set the crumb coat before applying the next coat of frosting
0:46
I've divided my buttercream into several bowls and added blue and green gel food colours to each one to make different shades of these colours
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I'm using a striped cake comb, and I ordered this one from Rosie's dessert spot
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Before I start frosting the cake, I'm holding up my striped cake comb to the side of the cake to see if the top stripe will be an indent or not
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It's going to be an indent, and this is important. I'll explain why in a bit
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Now I'm using my offset spatula to spread dollops of the coloured frosting onto the cake
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applying the colours randomly around the cake. You don't have to completely cover the cake because you're going to smooth the frosting around the cake next
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which will fill in most of the gaps where you can see the crumb coat at the moment. at the moment. I'm holding my bench scraper up against the side of the cake and pulling it
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towards me with one hand while pulling the turn table towards me with the other hand. Any frosting I pull
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off the cake I'm scraping off into a bowl and all of this mixed up frosting will be used later on
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in the frosting process. I'm smoothing the frosting a few times to start spreading the frosting
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and then touching up the cake, using the frosting I just scraped off the cake to fill in anywhere
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where I can still see the crumb coat. Smoving a few more times, and touching up again to make sure the watercolour frosting goes up above the top of the cake
2:02
so that the frosting will be smooth all the way up to the top. If you don apply the frosting high enough you have air pockets or indents in the frosting at the top I touching up and smoothing a few more times until I happy with the sides Remember how I held the striped cake comb up to the cake before I started frosting it
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It showed me that the top stripe was going to be an indent, which means it'll be filled by the next color of frosting I apply to fill in the grooves I've made with the striped cake comb
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So the top of my cake is going to be that color, so I'm not going to frost the top of the cake yet
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I'm using the thin side of the cake comb, pressing the bottom of the cake comb down onto the cake board and pulling it around the cake, indenting grooves into the frosting
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It's pulling up quite a lot of frosting, which I'm wiping off before scraping the cake again
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I'm doing this several times until the grooves in the cake are as deep as the grooves on the comb
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The watercolour frosting can be uneven because I'm going to smooth it later
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With a little offset spatula I'm pulling the frosting from the sides of the cake over onto the top
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This is going to be covered with my second stripe colour. I'm chilling the cake so that the watercolour frosting gets firm
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And now I'm following exactly the same steps for my bottom tier, the 8 inch cake
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I'm wiping the coloured frosting onto the crumb coat, smoothing it out once
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and then touching up any air pockets with more frosting, and then smoothing it again
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You can see that for this watercolour, that for this watercolour technique you apply and then scrape off a lot of frosting
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Reusing that same frosting to touch up the cake means it's not wasted
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Pulling the frosting onto the top of the cake, and then using the wide striped side of my
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cake comb to indent stripe grooves into the watercolor frosting. If this is your first
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time using a striped cake comb, I have a tutorial on the four secrets of using them
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which I definitely recommend watching before you start. I've put the link in the screen
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and in the description below. My bottom stripe has a lot of air pockets, so I'm applying a bit more frosting to the base of the cake and then using the cake comb again
4:07
A few more times until I have some good grooves. Tidying up the top which is going to be covered by my second stripe colour and then putting the cake in the fridge for 30 minutes While the cakes are chilling I going to make some edible lace butterflies to decorate the cake I using sugar veil powder mixed with water two parts sugar veil to one part water
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Stir the mixture quite vigorously for four minutes, or you can use a mixer for this, until it's thick and smooth
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Then dust your impression mat with cornstarch or corn flour, depending on where you live, and brush out any clumps with a paintbrush
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Pour your sugar veil mixture over the mould, or use a spoon to ladle it out, and then you'll just you can't
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use an offset's bachelor or the back of a knife to scrape off any excess. You want every
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little hole of the pattern to be filled, but you don't want pools of mixture sitting on top
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You can leave this out until it dries, but it's difficult to gauge how long it'll take
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because it depends on the pattern, humidity, and temperature, so it's easier to bake it in an
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oven at 200 degrees Fahrenheit or 95 degrees Celsius. Put the mould on a baking tray and
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bake it for five minutes and then check it every minute. it to see if it's sticky. Once it's firm, it's ready. Take it out of the oven and off
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the baking tray and leave it to cool. Then flip the mould over a cutting board or
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any other clean surface and peel it carefully off, letting the butterflies fall out onto the
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board. I'm using edible gold paint, this is by AmeriColor, to paint the
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butterflies, doing one side and letting it dry and then doing the other side. I've
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folded a big piece of paper to make a drying rack for the butterflies. You can do this with foil
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parchment paper, whatever you like. I'm placing the butterflies on top and leaving them to set
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with their wings like this. Now my cakes are chilled and I can fill in the stripes. This is plain
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vanilla buttercream and I'm using an offset spatula to spread it all over the top of the cake and then
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the sides. And then using a bench scraper to smooth it around the sides. This wipes the second
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colour my white frosting all over the cake and blurs out the water colour stripes but it's okay
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Keep smoothing and the stripes will get more and more precise as you take off more and more of
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the white frosting If you enjoying this tutorial please click the thumbs up button Smoving out the top and then putting the cake back in the fridge until I ready to stack it
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I'm doing the same for the bigger cake, covering it on the sides and top with white frosting and then smoothing it with a bench scraper
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Smoving out the top and now I need to prepare it for stacking
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These are boba straws, which are nice and wide and strong enough to be able to support the top
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I'm pushing one into the cake all the way down to the cake board at the bottom and then marking where the top of the cake is and pulling the straw out and cutting it there
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Then I'm using this straw to measure and cut three more the same height and pushing them all into the cake in a square formation to hold up the next cake board
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Because the top cake is cold, I can stack them without damaging the frosting
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To hide the join between the two days, To hide the join between the two tiers, I'm piping on some buttercream with a flat tip and then smoothing it with my bench scraper
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I'm using pins to attach a stencil to the cake, pushing it flat against the frosting, which is cold so the stencil won't smudge it
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This is a merri-colour gold paint on a sponge, and I'm dabbing at the stencil to cover the whole pattern, and then pulling out the pins and carefully peeling off the stencil
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voila! My butterflies have dried completely and to attach them to the cake I'm piping a thin line of frosting with a piping bag fitted with a small round tip
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and then just pressing the butterflies gently into the frosting. Because the cake is cold, the piped frosting sets quickly and holds the butterflies in place
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You can store this cake in the fridge and the butterflies will keep their shape
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And here it is, the finished cake! the finished cake! I really loved being able to do different-sized stripes on each tier with just one cake comb
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and I love the added detail of the watercolor pattern within the stripes
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Thank you so much for watching and please head over to Rosie's dessert spot to watch her tutorial on her striped cake
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Subscribe to my channel for new cake decorating tutorials every week
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