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Textured buttercream wedding cake tips

post #1 of 6
12/30/11 at 12:03pm
Thread Starter 
Hey guys just a quick question for anybody doing wedding cakes. I have a customer who wants a round 3 tiered wedding cake with textured buttercream. The sample pic they brought looks like is was iced and spread with a spatula. I was just looking for tips on how to make it look "clean" I know the point is sort of a messy look but I don't want it to look like it's just slopped on. Any tips? Also should I be looking at doing a 3-4" difference between the tiers (instead of 12-10-8 maybe 14-11-icon_cool.gif Would that help?

Thanks so much for any help icon_biggrin.gif
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post #2 of 6
12/30/11 at 12:45pm
You can use a spatula or the back of a spoon for homestyle-iced cakes.

Personally, I like 4" differences between tier sizes (like 14x10x6), but you really need to choose sizes based on how many servings are required. Typical top tiers are 6" unless you need to accommodate for an extra large topper.
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post #3 of 6
12/30/11 at 2:24pm
I recently did a texturized wedding cake just like this. I have a picture of it in my gallery (it's the 3-tier with flowers and a B monogram topper). I basically followed the same procedure I always do (crumb coat, and then a couple of extra coats with drying time in between), except I obviously don't spend a lot of time "perfecting" the smooth texture. Instead of using a bench scraper on the sides, I just use a spatula to texturize. The main thing I focus on is making sure the edges are even, but really a little bit of imperfection on that looks like its suppose to be that way!
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post #4 of 6
12/30/11 at 2:25pm
Oh and I also used a 12, 10, 8 combo
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post #5 of 6
12/30/11 at 2:52pm
Honestly, even if there is a need for an 8" topper, to me it looks like someone forgot to put the 6" on it. It looks awkward, unless there is a tall topper on it.

I would rather make 1 cake for $150, than 3 for $50 each.

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #6 of 6
12/30/11 at 10:00pm
Thread Starter 
Thanks for the tips and nice cake abchambers. I spoke to the bride this morning but I haven't met with her yet. So I will have to see what the topper looks like. She also said it needed to feed 100-125 so I need to iron that out with her. A one year anniversary cake is included in the cost so the top tier will be served as well. I am thinking either a 14-10-6 or 12-10-8-6. I really appreciate all the help.
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