My daughter has request zebra stripes for her 21st bday cake and we really do not like fondant in any form and I was wondering is there an easy way to make the zebra stripes with buttercream and they look good...thanks
I am by no means an expert but another option to making the zebra stripes is by using chocolate. "Draw the stripes" with the chocolate, let harden and then place them on the cake. I did this to my niece's cake and it turned out cute. Good Luck!
I made a double layer 9x13 cake for my granddaughter, last year for her birthday, using black buttercream on white buttercream icing. I iced the cake in white and with black icing, in a dec. bag and tip 47, I, using the smooth side of the tip, I made wavy/ sort of zig zag lines from the side, up over the top and down the other side. I let the icing crust a few minutes and then I put waxed paper or maybe a paper towel over the black lines and smoothed/flatened them with a fondant smoother. She was very happy and I thought they looked great. Hope this helps. It was a lot easier than I had anticipated.
Here's a photo of zebra stripes piped. I thought it was a cool idea for those who don't like fondant.
http://i56.tinypic.com/2dbovat.jpg
I did the cake that toko posted a link to, for my sister's 25th birthday. I used mostly a size 6 tip, and the black icing was chocolate tinted black. I always liked piped things that look like they are piped, so I didn't smooth a lot down. My biggest mindset was to just be loose... a little curvy with not a lot of rough, geometric edges, and each stripe a little different.
Word of advice, at least with the cake I did... the black will bleed into the white, so don't do it too early. Fortunately, mine cake was for later that evening, so the bleeding didn't happen until it was leftovers.
I did zebra stripes in buttercream recently. (It's in my photos.) I crumb coated the cake, piped on the black, then piped on the white between the black stripes. Let it crust, then smoothed using Viva method.
Your cake is awesome!!!!! What tip did you use for the stripes?
I did zebra stripes in buttercream recently. (It's in my photos.) I crumb coated the cake, piped on the black, then piped on the white between the black stripes. Let it crust, then smoothed using Viva method.
Your cake is awesome!!!!! What tip did you use for the stripes?
Thank you! I think I used a 4. I outlined the thickness I wanted the strip to be then filled it in. Very much like if you were coloring with marker on paper.
You could ice the cake in white buttercream and then do the zebra stripes out of modeling chocolate.
Use semisweet chocolate for the stripes so it only takes a little bit of black coloring gel. The modeling chocolate tastes WAYYYYY better than fondant but has the awesome look of fondant.
There was a post the other day about camouflage in buttercream and there was a link about how to do it. I think it would work perfectly with zebra stripes too. It's very similar to what everyone else has suggested just using the melvira method instead of the viva method. Good luck, i'm sure it'll look great!
Im still new to this and one year needed a zebra cake and I just made a stencil out of cut paper and used my airbrush. It was for my grand daughter so no biggie that it didnt look professional, here it is
http://cakecentral.com/gallery/1349551
but now my daughter wants her babys 1st bday party at the end of this month and she wants NOT A LAZY ZEBRA CAKE...as she says...lol, says other cakes look like the zebra was lazy, she wants V stripes for zebra prints, trying to figure this one out as I only work in BC and she doesnt like airbrushing!!!!
Any ideas, any stencils with that pattern?
I did zebra stripes in buttercream recently. (It's in my photos.) I crumb coated the cake, piped on the black, then piped on the white between the black stripes. Let it crust, then smoothed using Viva method.
Thank you so much DSmo, I have 2 zebra print cakes to make in the next 2 weeks...and I think I am going to try your way. I did the one for my daughter but was too embarrassed to post it...It tasted good though...I will let you know how it turns out...and thank you to everyone else that gave suggestions.. I am totally in love with cake central...I pull a lot of inspiration from here.
There was a post the other day about camouflage in buttercream and there was a link about how to do it. I think it would work perfectly with zebra stripes too. It's very similar to what everyone else has suggested just using the melvira method instead of the viva method. Good luck, i'm sure it'll look great!
I am still new to this, what is the melvira method?
I did the cake that toko posted a link to, for my sister's 25th birthday. I used mostly a size 6 tip, and the black icing was chocolate tinted black. I always liked piped things that look like they are piped, so I didn't smooth a lot down. My biggest mindset was to just be loose... a little curvy with not a lot of rough, geometric edges, and each stripe a little different.
Word of advice, at least with the cake I did... the black will bleed into the white, so don't do it too early. Fortunately, mine cake was for later that evening, so the bleeding didn't happen until it was leftovers.
Hi, how much black coloring do you add to the chocolate icing, and is that chocolate butter? Thanks
I do lots of zebra & tiger stripes in butter cream too. I prefer cheetah print with butter cream. I couldn't find any zebra, but the tiger is close to the same technique.
Butter Cream Cheetah:
http://cakecentral.com/gallery/2019586
Butter Cream Tiger:
http://cakecentral.com/gallery/1664818
[quote="jnjxtra"]WOWZERS!!!!! I didn't look at the pic right away but...You're right karabeaIl! The buttercream zebra stripes turned out really nice! Awesome work tokazodo[/quote
I can not take credit for a cake I did not work on. I did not work on the cake I posted, I simply found a photo on the internet and was sharing a method for piping zebra stripes with buttercream.
Personally, for me, I usually hand paint the stripes on fondant.
Hi, how much black coloring do you add to the chocolate icing, and is that chocolate butter? Thanks
It was indeed buttercream. It was back in December, but I don't recall having to use too much black. I used a liquid gel coloring, as opposed to the containers I use now that I scoop out with a toothpick. When I first mixed it, it was a flat color that still had a hint of brown. It should darken a bit after awhile (not long, for me it becomes noticeably darker in about 20 minutes), and get a bit of shine to it.
Only thing I can give a reference to is that recently I made black from a lighter-colored, whipped chocolate and I believe it was 4 toothpick-globs of black wilton for a little over one 12" piping bag full of black.
I did zebra stripes in buttercream recently. (It's in my photos.) I crumb coated the cake, piped on the black, then piped on the white between the black stripes. Let it crust, then smoothed using Viva method.
Thank you so much DSmo, I have 2 zebra print cakes to make in the next 2 weeks...and I think I am going to try your way. I did the one for my daughter but was too embarrassed to post it...It tasted good though...I will let you know how it turns out...and thank you to everyone else that gave suggestions.. I am totally in love with cake central...I pull a lot of inspiration from here.
I just wanted to clarify... I'm not sure if you realized, the one you left a comment on is not buttercream. That one is just painted on fondant. This one is the buttercream cake: http://cakecentral.com/gallery/2006208
You could ice the cake in white buttercream and then do the zebra stripes out of modeling chocolate.
Use semisweet chocolate for the stripes so it only takes a little bit of black coloring gel. The modeling chocolate tastes WAYYYYY better than fondant but has the awesome look of fondant.
I've tried this method with some success, but you'll need to use the oil-based colors (Wilton makes some, specifically for chocolate) otherwise the modeling chocolate will separate and be an unworkable mess.
There was a post the other day about camouflage in buttercream and there was a link about how to do it. I think it would work perfectly with zebra stripes too. It's very similar to what everyone else has suggested just using the melvira method instead of the viva method. Good luck, i'm sure it'll look great!
I am still new to this, what is the melvira method?
It's taking a small foam paint roller and running it over your crusted buttercream to help smooth it. I use this method quite a bit. I think that is what I would do if I wanted smooth zebra stripes. Stupid me at first thought that 'crusted' buttercream was after I had taken it out of the refrigerator and it was hard. So I kept wondering why everyone was raving about the 'melvira method'! It wasn't until one of my cakes had been out for a while that I noticed I could touch the frosting without it messing it up but it was still soft underneath...Voila! It finally hit me that was when to roll it! Duh! It's a great method to smooth out lumps and bumps and get your edges nice and sharp.
There was a post the other day about camouflage in buttercream and there was a link about how to do it. I think it would work perfectly with zebra stripes too. It's very similar to what everyone else has suggested just using the melvira method instead of the viva method. Good luck, i'm sure it'll look great!
I am still new to this, what is the melvira method?
It's taking a small foam paint roller and running it over your crusted buttercream to help smooth it. I use this method quite a bit. I think that is what I would do if I wanted smooth zebra stripes. Stupid me at first thought that 'crusted' buttercream was after I had taken it out of the refrigerator and it was hard. So I kept wondering why everyone was raving about the 'melvira method'! It wasn't until one of my cakes had been out for a while that I noticed I could touch the frosting without it messing it up but it was still soft underneath...Voila! It finally hit me that was when to roll it! Duh! It's a great method to smooth out lumps and bumps and get your edges nice and sharp.
Quote:
I did zebra stripes in buttercream recently. (It's in my photos.) I crumb coated the cake, piped on the black, then piped on the white between the black stripes. Let it crust, then smoothed using Viva method.
Thank you, DSmo. I tried your method for a pink and black zebra cake I was asked to make (its in my photos). I was very happy with the results.
AHello!
I gave my daughter a cake decorating party through a website I found and they actually did zebra striped cupcakes! It was amazing, the party was great! The staff was so nice and great with the kids. You should definitely look into it for your kids!
www.alittletasteofheavensite.com
Good Luck!!
Does anyone know if DSmo's method can be done with cream cheese icing? I worry about the black/white stripes bleeding from refrigeration. Cream Cheese icing has to go in the fridge, correct? The cake is being iced tonight and picked up tomorrow.
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