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

Thanks
Victoria

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

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.

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.

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.

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.

I would do it in buttercream in cut a circle of fondant to lay over the top. That's just me. That cake looks like buttercream, at least on the sides.

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!

I'd love to see that video if you can find it.

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.

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!

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!

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

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

Thanks again!
Victoria

Just had a thought....what if I made a template for the diamond pattern out of wax paper?? cut the wax paper to fit around the cake, measure and draw all the lines on it then stick it to the cake and use the back of a knive a make the impression....think that would work okay??

When I do 2 colors I do the top first and then I do the sides and smoothe them well. Whathever is extra at the top
corner I take a knife or spatula and take it away. THe border will cover where the 2 colors meet.

The Cake on the photo is definitively buttercream. If you dont have an impression mat you can use a long
skewer to mark the lines. A triangle ruler might help with the measuraments. But be careful with the ruler touching
the buttercream.
Edna

I do this pattern on BC frequently. I use skewer sticks to make the impression and eyeball it.

Ice the sides in one color ... ice the top in another .... the border will cover the seam where the two meet.

Easy peasy!!

I would have never thought of using a skewer stick...and I just bought a whole package to do kabobs on the BBQ this weekend...PERFECT!lol

Thanks for all the help!

Edna, love the videos they are so helpful

Sometimes I coat the stick in p.sugar to prevent it from sticking. Helpful hint: coat the stick in cocoa when doing this on a chocolate-iced cake. (Yeah, I KNOW that's an obvious thing to do, so I won't bore you on how I learned this lesson! )

I did a two-tone cake once without a border at the color change. I iced the whole cake in the side color, then after it had crusted, I piped (with a flat-ish tip) the top color in the shape I wanted on the top (about 1/2" inside the edge of the top). Then, similar to how you might flood a sugar cookie, I carefully spread my top color buttercream within the piped outline. Viola!

karabeal, that sounds like a neat idea! I may just play with the idea next chance I get!

How do I attach the pearls to the sides??

Do I let the cake crust, smooth and then attch with royal icing??

I did it!! Not as professional looking as I would have liked but not bad for my third cake

I've been trying to upload my pictures but it keeps saying the image is too small....hopefully I'll get the photo's up soon!

Thanks again for all the help!

Hooray for you, Tor985!!! I knew that if even I could do it, it must not be too hard! I can't wait to see photos -- I had the same problem this morning when I tried to upload 2 pics. Hopefully, they'll get it fixed soon.

Finally was able to upload my photos

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1676292

I'm glad the photo loaded so that I could see what a wonderful job you did!!! It's a lovely cake, and you should be really proud -- I'd have never guessed it was only your third.

Thanks JGMB, I had a lot of fun making that cake
I just keep telling myself the more I make the better I get but I'm my own worst critic