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How to Ice Cake with Two Different Colours of Buttercream?

post #1 of 30
Thread Starter 
Can anyone tell me the best way to ice a cake with two different colours of buttercream?? The sides of the round cake will be pink with a diamond pattern on it. The top will be all white...how do I accomplish this? Is there a video someone can suggest...I googled it but maybe my wording is difficult to understand becasue I didn't find any results.

Also, How do I get the diamond pattern on the side of the cake? I looked in both bulkbarns - the only cake suppliers near me - and they didn't have a mat I could use...any tips?? Or videos?

I let the buttercream crust first then smooth then imprint the diamond shape? ....sigh....learning, learning, learning icon_smile.gif

Thanks
Victoria
LL
post #2 of 30
you do realize that cake is covered in fondant and thats how it has that diamond imprint

my bad it is buttercream, just need to wait for it to crust over
look at my pics to see a 2 colored buttercream cake sweet 16 cake
just do you color section first then your white and cover with a border to hide where they meet
gl
post #3 of 30
You can still do the diamond pattern on fondant. I'm not sure how to do that w/out the mat. Do you have time to order it online?

To get the 2 separate colors. I would do the white on top first, then do the pink. The border between to 2 would cover were the colors meet.
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post #4 of 30
The cake looks like it might *possibly* be iced in buttercream, but then have an imprinted fondant strip wrapped around it, with the borders to hide the edges, and then of course the fondant bow.
post #5 of 30
I'm not so sure it is fondant. I think it is buttercream.

Either way, you can certainly do it with a crusting bc. Here's how I would do it:

~Crumbcoat whole cake in white bc.
~Using pink, cover and smooth the sides. Get as close as you can to the top. If you have areas where the pink is higher than the top edge, just smooth it toward the center of the top. You'll be covering it up anyway.
~Ice the top in white and get as close as you can to the edge, being careful not to go over the edge this time.
~Smooth the top, but you don't have to be overly concerned since you'll be covering it with the bow (which I love, BTW).
~By this time the pink should be crusted enough to do the diamonds. Use an impression mat for this.
~Borders. Done.

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post #6 of 30
If you can't find an impression mat (or don't want to spend the $), use a ruler and a knife to make the impression. let the icing crust and gently press the back of the back of the knive into the icing at a diagonal. use the ruler as a straight-line guide, but do not actually press it against the cake.
post #7 of 30
I would do it in buttercream in cut a circle of fondant to lay over the top. icon_confused.gif That's just me. That cake looks like buttercream, at least on the sides.
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post #8 of 30
I saw somewhere (youtube maybe) where the gal was icing the whole cake then froze it until the icing was firm, then flipped the whole thing over and the bottom became the top, which she then iced. I think the video was showing how to get sharp corners on a buttercream cake. (does anyone know what I'm talking about?)
Couldn't you use this method-Ice you cake in pink, freeze it, flip it, wrap wax paper around it at the same height as the cake so you protect the sides while you ice the top in white.
I'll see if I can maybe find the video.
Hope this helps!
post #9 of 30
I'd love to see that video if you can find it.
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post #10 of 30
Quote:
Originally Posted by afunk

I saw somewhere (youtube maybe) where the gal was icing the whole cake than froze it until the icing was firm, then flipped the whole thing over and the bottom became the top, which she then iced. I think the video was showing how to get sharp corners on a buttercream cake. (does anyone know what I'm talking about?)
Couldn't you use this method-Ice you cake in pink, freeze it, flip it, wrap wax paper around it at the same height as the cake so you protect the sides while you ice the top in white.
I'll see if I can maybe find the video.
Hope this helps!



This is how I would have accomplished the task as well with the following exceptions:

I would smear white icing on wax paper in a size that was larger than the cake and freeze it. Then I would take what was going to be the top cake layer, ice the top with additional white icing to act as glue and place that topside (iced side) down on top the frozen white icing.

Next I would continue to build my cake upside down with layers and filling and put everything in the freezer to firm up for about 30 min - 60 min.

I would then ice the sides in pink and take a putty knife to smooth the sides at the same time you are scaping any excess white from what is for the moment the bottom tier. Chill for 30 min or so.

Flip the whole thing over and remove the wax paper from what now is the top. Add your diamond design, add decorative borders and voila.

That's how I would do it!
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post #11 of 30
I just went to Stephanie's Cakes website and she says she frosted the cake in buttercream. It probably is a crusting kind of buttercream.

And she did a little smash cake for the one year old. This is a new term to me. Does this mean you get to actually smash the cake? What a waste, I would rather eat my cake then smash it, but then again I do have a rather large sweet tooth. icon_wink.gif
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post #12 of 30
the smash cake is usually just a 4" round single layer cake (not much bigger than a cupcake) and it's meant JUST for the 1 yr. old to "smash" (literally) and then the rest of the party goers eat the main cake!


as for the 2 toned why not ice the whole thing in pink and then use a cake circle the exact size of the top of the cake and make a fbct out of white icing, freeze, then pop it on top of the cake and pipe your border where the 2 colors meet!

Quick and Simple!
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post #13 of 30
Sorry, I can't find the video.

Regymusic, your method sounds like what was in the video, thanks for the refresher! I now recall she did spread the icing on the wax paper with a circle drawn as a guide on a cardboard underneath. Froze it, then put the cake on top and built the cake upside down. That was the bottom while she iced the sides, then froze again and flipped over.

Good luck Tor1985, I hope this works for you!
post #14 of 30
Quote:
Originally Posted by Mama_Mias_Cakes

To get the 2 separate colors. I would do the white on top first, then do the pink. The border between to 2 would cover were the colors meet.



That's exactly how I did this cake -- it's much easier than you'd think!
LL
post #15 of 30
Thread Starter 
Thank-you so much for all the helpful advice! I never even thought of using wax paper and freezing the buttercream...yet another technique to master icon_smile.gif

I'll post pictures of the cake when I'm done and let you all know how it went!

Thanks again!
Victoria
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