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Scalloped Edges with Buttercream

post #1 of 6
Thread Starter 

Hello,

 

I would like to replicate a technique of a scalloped edge on a cake I am working on. The technique that I have in mind came from a cake I saw that was iced in blue buttercream and then had a fondant layer over top that had a scalloped edge. (see below). I would like to ice it all in buttercream instead of using fondant but am not sure how to do this. Any suggestions or advice would be greatly appreciated! :)

 

 

post #2 of 6

You wanna do the scallop in buttercream? Ice the cake in the blue. Chill it. Slap enough red icing on the top of the cake and ice the top from the middle out pushing the icing over the edges smoothing the top down as you go. 

 

You would hold the spatula in your hand. Hover your same hand over the middle of the cake pointing the spatula out like a hand on a clock--push the excess  icing down over the edge at intervals with the flat part of the spatula. The tip of the spatula is rounded--it will perfectly make that scallop. Smooth the red icing.

 

Are you needing to know how to smooth a cake? What kind of frosting are you using?

 

Is that what you meant?

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #3 of 6
Thread Starter 

Thanks for your reply! Your instructions are a huge help! I would like the blue and red icing to be in buttercream. I watched a clip on smoothing buttercream with papertowl after its crusted, but it still left a pattern on the buttercream. Do you have any tips on how to smooth the buttercream without leaving a pattern from the papertowl? I am using just a regular american buttercream (butter + powdered sugar).

post #4 of 6

Make sure your paper towel is pattern free (all smooth, no design on it) Or you can use parchment paper too.

post #5 of 6

Buy Viva paper towels--they are smooth.

 

Or

 

If you have a smoothy smooth flat weave *brand new kitchen towel that will work. Or if you have some brand new freshly washed light weight ish cotton fabric or any smoothy smooth fabric.

 

* Our used fabrics of course hold bacteria even if perfectly laundered--I just recommend to err on the side of safety.

 

I'm so glad to know what I wrote is readabley followable.

(purty sure those are words :)

 

 

Best decorating to you!!!

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #6 of 6

Be sure to post a picture of your cake!!! I am sure it will turn out beautifully!!!
 

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