The Contemporary Buttercream Bible (29 page)

600–800g (1lb 5oz–1lb 12oz) of uncoloured

buttercream (see Covering Cakes in Buttercream

Basics). Colour the remaining buttercream in the

following quantities: 150–250g (51⁄2–9oz) each of

light blue, dark blue, violet and green. Create the

marbled flowers following the tutorial. Apply white

sprinkles to the flower centres. Pipe a thicker

border at the top and bottom edges of the cake (see

Scrolls, Lines and Zigzags in Piping Texture and

Patterns).

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Transfers, Stamping

and Stencilling

In this chapter we look at three ways to re-create an intricate pattern on the surface of a cake. Have you

seen a specific design from somewhere that you

desperately want to use,
but
the details are too much to handle? Here is a solution: create a frozen

buttercream transfer or FBCT! If you want a

delicate pattern to cover a large area, then a stencil might be the way to achieve it, and there are

hundreds of stamps to choose from to create a wide

range of effects. Just delve into this chapter to find the technique that suits you.

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Frozen Buttercream

Transfers on a Flat Surface

Typically, when a pattern is transferred onto a cake, a border of stars or swirls is piped around the edge, making it obvious that a transferred pattern has

been used. Let us show you the Queen of Hearts

way! No one will even notice that you have used this

technique – they will just admire the seemingly

impossibly detailed pattern you have created.

1 Choose your graphic image and make sure that

you re-size it so that it will fit on your cake, and

create a reverse/mirror image before printing it.

Next it is essential to draw a guide line around your pattern according to the exact size of your cake (A).

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A

2 Place your pattern on a baking sheet (or any

freezer-proof flat board), lay a piece of greaseproof (wax) paper on top of it and secure both with sticky

tape (B).

B

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3 Outline your pattern using different tinted

buttercream if needs be. When you have done so,

begin filling in colours (C). Layer in the colours as you go by finishing each one before using another.

Make sure that there are no gaps in between the

colours.

C

4 When you have finished (D), quick freeze the

pattern for about 5–10 minutes until the

buttercream is firm. This is important so your

pattern will not move. Remove it from the freezer

and, using buttercream of the same colour as the

background of your cake, pipe a thin layer within

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and up to the guide line you drew to show the exact

size of the cake (E). Spread the buttercream with a

palette knife and even it out with a scraper (F).

When done, freeze for about 30 minutes to an hour

or until the pattern is rock hard.

D

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E

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F

5 When the pattern is frozen, apply a thin layer of

buttercream to the surface of the crumb-coated

cake where you will apply the pattern, making sure

it is even (G). Take the pattern out of the freezer

then quickly but carefully flip it and position it on the cake, lightly pressing it down so it sticks (H).

Using your palette knife, remove the excess frozen

buttercream around the cake.

G

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H

6 Using the same colour as the background, apply

another layer of buttercream over all the remaining

surfaces of the cake (I). Remember that it is
really
important
to make this layer the same thickness as the pattern or the illusion will be spoiled. At about the same moment that you finish this, you should

find that the buttercream of the pattern has become

soft again. When this is so, smooth the sides and

edges of the cake to a perfect finish (see Smoothing

in Buttercream Basics) (J).

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I

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