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Textured wave frosting

post #1 of 8
2/25/13 at 1:12pm
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image (1).jpg 264k .jpg file

 

 

 

 

 

Hi everyone, I am doing a wedding cake, and this is what the bride has come up with.  Any ideas though on how to get the frosting (peanut butter) to get this perfect of a messy look?

I may be over thinking this, but I swirl and make waves, but just not this amount.  Any ideas greatly accepted!

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post #2 of 8
2/25/13 at 1:13pm
are you sure you posted the right image? icon_wink.gif
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post #3 of 8
2/25/13 at 1:16pm
Quote:
Originally Posted by ashleabrowncake View Post

are you sure you posted the right image? icon_wink.gif

 Lmao too funny...it was a nice pic though.

http://izzyscheesecakesandsweets.webs.com/

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http://izzyscheesecakesandsweets.webs.com/

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post #4 of 8
2/25/13 at 1:23pm
Thread Starter 

YES, SO SORRY Totally posted the wrong picture.  Now how to delete the guys photo.....

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post #5 of 8
2/25/13 at 2:10pm
beautiful cake, I love the rustic-ness of the Hessian too. my suggestion would be using the back of a dessert or soup spoon to make the waves rather than a spatula or palette knife. I don't work with buttercream much, but i would chill it for a small amount of time once you had the cake covered and evened out (i think smoothing it totally would be pointless) I would let it harden just a little so you have a bit more resistance to get better ridges
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post #6 of 8
2/25/13 at 2:25pm

I think it is a pretty cake too.  I agree that a soup spoon would probably work.

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post #7 of 8
2/25/13 at 2:26pm

I'm sure there are easier ways, but this is how I do it. Crumb coat, then a good thick coat of butter cream. Then I use a small off set spatula, and using a rocking back and forth sort of motion with my wrist, I create the 'swoops' in it. Now and then adding some more frosting just to add to the texture.

I don't refrigerate, except for the crumb coat, because if the icing is too hard you won't and up with a nice soft looking texture. It gets a bit rough, and you have to use more pressure, which can dislodge some of the crumb.

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post #8 of 8
2/25/13 at 2:41pm

It's called "intentionally messy" and I took Josh Russel's free buttercream class on craftsy and he touched briefly on it. It was a good class. Lots of good tips. Not anything significant but good for free. Basically scrumdiddlycakes has a good description on how to do it. But, I'm sure if you youtubed "intentionally messy buttercream" you'll get a few video hits.

www.nomnomsweeties.com
www.facebook.com/nomnomsweeties
www.pinterest.com/LeslieBruckman

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www.nomnomsweeties.com
www.facebook.com/nomnomsweeties
www.pinterest.com/LeslieBruckman

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