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Zebra Stripes in buttercream - Page 2

post #16 of 28
With the popularity of zebra striped things, I've seen several stencils that could be used. Ice the cake with white and let it crust then stencil on the black stripes. Hobby Lobby has a couple. Designer stencils has several animal prints.
post #17 of 28
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?
Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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Dede Wilson (cake decorator) I dont want people to look at my cakes and say: It's to pretty to eat. I want them to look at them as dessert and want to eat them. .
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post #18 of 28
Thread Starter 
Quote:
Originally Posted by DSmo

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.
post #19 of 28
Thread Starter 
Quote:
Originally Posted by bakingkat

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?
post #20 of 28
Thread Starter 
Quote:
Originally Posted by Ummeiko

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
post #21 of 28
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
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #22 of 28
[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.
post #23 of 28
Quote:
Originally Posted by insanemom08

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.
post #24 of 28
Quote:
Originally Posted by insanemom08

Quote:
Originally Posted by DSmo

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
post #25 of 28
Quote:
Originally Posted by Paperfishies

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.
I'll sleep when I'm dead. Now, it's cake time.
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I'll sleep when I'm dead. Now, it's cake time.
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post #26 of 28
Quote:
Originally Posted by insanemom08

Quote:
Originally Posted by bakingkat

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.

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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post #27 of 28
Quote:
Originally Posted by insanemom08

Quote:
Originally Posted by bakingkat

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.

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #28 of 28
Quote:
Originally Posted by DSmo View Post

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.

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