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Please help, What technique is being used?

post #1 of 7
12/29/12 at 4:48pm
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This cake was made for a friend of mine.  Can someone please tell me what technique is used on this cake.  I don’t understand how the icing inside is so smooth and how to get it that way.  This cake is all buttercream icing and no fondant.  This cake was awesome but would I love know how this person does this.  Any help would be greatly appreciated.  Thanks

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post #2 of 7
12/29/12 at 5:08pm

I am wondering if they applied the buttercream base then refridgerated it than rolled it lightly..I am sure someone very much more skilled can answer this. Sorry

http://izzyscheesecakesandsweets.webs.com/

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http://izzyscheesecakesandsweets.webs.com/

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post #3 of 7
12/29/12 at 5:13pm

My first thought is it was airbrushed but looking a little closer there is a shadow around part of the figure so I think it is raised a little. It could have been done with the color flow method. 

Just when the caterpillar thought life was over it bloomed into something beautiful.
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Just when the caterpillar thought life was over it bloomed into something beautiful.
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post #4 of 7
12/29/12 at 5:13pm

HOW TO FROST A CAKE WITH A PAPER TOWEL - YouTube

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post #5 of 7
12/29/12 at 5:16pm

Look up buttercream transfer.  The same effect can be achieved using white chocolate/candy melts.

The Dude abides.

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The Dude abides.

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post #6 of 7
12/29/12 at 5:32pm

 Wilton Youtube Video 

How to Create a Frozen Buttercream Transfer.

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post #7 of 7
12/29/12 at 7:00pm

Looks like it was just piped on then smoothed out with a small offset spatula. If you don't have much experience doing that, just do the transfer, it'll probably be easier.
 

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