Creative Buttercream Cakes: Sharp Corners to Modern Textures | Alexandria // Finespun Cakes | Skillshare

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Creative Buttercream Cakes: Sharp Corners to Modern Textures

teacher avatar Alexandria // Finespun Cakes, Where Baking and Art Collide

Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

9 Lessons (35m)
    • 1. Introduction

    • 2. Project: Make Your Creative Buttercream Cake!

    • 3. Making Italian Meringue Buttercream

    • 4. Flavouring & Colouring Your Buttercream

    • 5. Slicing, Assembling & Crumb Coating Your Cake

    • 6. Masking Your Cake

    • 7. Perfecting Your Buttercream Finish

    • 8. Palette Knife and Watercolour Textures

    • 9. Happy Caking!

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About This Class

Whether you’re a seasoned cake decorator or a new baker, learning to work with buttercream is so important to achieve professional looking cakes. That is exactly what will be covered in this course.

Alexandria is the owner of Finespun Cakes which specializes in elegant and timeless cakes with a modern spin. 

She will not only show you the basics for creating a sleek, clean canvas for your designs, but also how to make artful and modern buttercream cakes simply with a few different colours and techniques.

In this class you’ll learn how to:

  • Make fool-proof Italian Meringue Buttercream
  • Flavour and colour your buttercream
  • Easily assemble and crumb coat your cake
  • Mask your cake with sharp edges and trendy unfinished edges
  • Create a watercolour finish on your cakes
  • Create palette knife textures on your cakes

You’ll be creating a modern buttercream cake with your own artistic spin from this class.

Even if it’s your first time making a cake, Alexandria will take you through the tips and techniques for all levels to ensure everyone can master buttercream, meltdown-free.

Meet Your Teacher

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Alexandria // Finespun Cakes

Where Baking and Art Collide


Hey! I’m Alexandria, a Toronto-based cake decorator and owner of Finespun Cakes. I specialize in bringing my clients’ visions to life through elegant yet modern cakes, sugar flowers (a lot of them), and piping. 


Through teaching I strive to help cake & sugar artists express themselves and make the things that they love, for the right people, and still have a life. I’m equally as passionate about building a successful creative businesses as I am about the creativity I put into each cake.


I graduated from Le Cordon Bleu’s Patisserie Superieur Program in 2013 and have been building Finespun Cakes ever since.


I’ve been featured in publications such as Ruffled Blog, Wedluxe, American Cake Decora... See full profile

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1. Introduction: Hey, this is Alexandria from Feinstein Cakes and Welcome Teoh Creative buttercream cakes, sharp corners to modern textures. The first thing I'm gonna show you in this tutorial is how to make beautifully silky Italian meringue buttercream. Then onto the fun part. I'll show you how to create ultra sharp corners on your cakes, trendy, unfinished edges and express your creativity with palette, knife or watercolor textures. I trained as a pastry chef at Le Cordon Bleu and have been building my business finds pancakes ever since. I've cake studio here in Toronto, where I am right now, and I create luxury wedding cakes and sugar flowers for clients. And I also teach online and offline to This is an intermediate class. A little bit of baking experience will be really helpful here, but I'm gonna take you through all the steps. So no need to worry. Created buttercream cakes is a great class for anyone from home bakers to professional bakers. Anyone looking to step away from the pond, aunt and up there buttercream. You can use these techniques for anything from your daughter's birthday cake to clients, wedding cake and beyond. The sky's the limit. Once you have these basic skills down, and I've even uses buttercream on sculpted kicks and multi tiered cakes. By the end of this class, you'll be able to create a reliable Italian marine buttercream flavor and color. It created base canvas for your cake and then decorate it with your personal artistry. Let's get right to the class. I'll see you there. 2. Project: Make Your Creative Buttercream Cake!: for your cost project, you're gonna create a one of a kind buttercream cake. The purpose of this project is twofold. First of all, you're gonna practice all the techniques I'm showing you. And then secondly, you're gonna express yourself creatively through butter. I recommend picking just one design technique to try first and a color palette that you love. Be patient with your butter cream. I have almost seven years of experience with this, so be patient. If you can't get it the first time, just take your time and have fun, especially with the creative part for the project. You'll start by making a batch of Italian meringue buttercream. Then you'll slice, assemble crumb coat and master cake. Finally, you'll choose either the palette, knife texture or watercolor design to decorate your Be as creative as you like with your colors and textural elements. I can't wait to see what you come up with. In the first lesson, I'll show you how to make a batch of Italian meringue buttercream. So grab your ingredients and your tools, both of which can be found in the course material stage on Let's get Started 3. Making Italian Meringue Buttercream: In this first lesson, I'm going to show you how to make this fluffy, sturdy Italian meringue buttercream. I have a PdF recipe for you to print off in the course materials, so it'll be easy to follow along when you're ready to make your buttercream. I'm gonna be making a double batch, so it's easier for you to see in this larger seven court mixer. But you can make a single batch in a five court stand mixer by dividing the recipe in half . Start by scaling out 250 grams of egg whites into your mixing bowl. Then scale 450 grams of sugar into a small pot and add 130 grams of water right on top To saturate it. Place 910 grams unsalted butter at room temperature, which would be between 68 to 70 F or 22 21 Celsius into a bowl and soften it up by chopping it and stirring with your spatula. Don't forget to scrape all the excess butter off the inside of your butter package. Now that your preparation or Maison Plus is complete, we are ready to make the buttercream turn your stand mixer on high, and then you'll let your egg whites whipped until they're at medium to stiff peaks. I'll show you what it looks like here so you'll be able to see the egg. Whites are nice and stiff, and they aren't weeping or falling off the whisk. That means it's ready to go at this point. Turn on your burner and place a candy or a probe thermometer inside and cook to 121 Celsius or 250 Fahrenheit. Make sure the probe is fully submerged into the sugar and don't start with a spatula. Only. Use clean metal like a fork or your probe thermometer to make sure this sugar is dissolving evenly at the beginning. After the mixture boils, leave it undisturbed to cook until it reaches your desired temperature of 121 Celsius or 250 Fahrenheit. Turn your stand mixer back onto medium and slowly pour the sugar in the stream down the side of your bowl so it doesn't touch the whisk. Once all the sugar has been poured in, turn your mixer up too high. While the Marine whips and cools. You'll know it's done when you touch the side of the bowl and it feels about the same temperature as your hand. Turn the mixer down to medium low and slowly add the butter in one spatula full at a time. This will be about 1/4 cup each time and continue adding the butter until you added all of it and scraped the bowl clean. This is important in baking so that we're not leaving extra ingredients in the bulls after we've scaled them so precisely, you'll see here that the mixture looks curdled and yellow. Don't be alarmed. This is totally normal. You have to scrape down the sides of the bowl and add any butter pieces that are stuck in the whisk and turn your mixer back up to medium high and allow the buttercream to whip until it's light, fluffy and almost white. This can take up to 10 minutes, depending on the temperature of your kitchen. You can see the buttercream is really nice and light in color and texture. It's a lot fluffier than it was before, and it's really smooth. It should be easy to run your spatula through really light and you can see it is almost white. Make sure to scrape all of your butter cream out of the whisk so you don't waste a drop. As soon as you've got all of your buttercream out, we're ready to move on to the next lesson. This is my go to buttercream for everything from cupcakes, two regular cakes and tiered cakes. It is super fluffy, and you'll see in the future lessons how firm it can get in the fridge so you can get the sharpest corners and you really have a lot of control over it. Now that we've made the buttercream, you're all set for the next lesson in which also, you have to flavor and color it. I'll see you there. 4. Flavouring & Colouring Your Buttercream: In the second lesson, I'm gonna show you how to flavor and color your buttercream. I'm going to be demonstrating on a six inch cake. So for the filling all scale out 450 grams of my freshly whipped buttercream. I'm going to be flavoring it with my favorite vanilla bean paste called Nielsen Massey. You can find a link for it in the course materials so you can give it a try. I'll add 2 to 3 teaspoons of the vanilla bean paste. You can do this to taste based on your personal preference. Stir it well. Make sure you scraped the sides in the bottom of the bowl as you go to make sure you really flavor every little bit of butter cream. This'll didn't taste like enough for me, so I added one more teaspoon of the vanilla bean paste and started through from That looks great. So now will be scaling out and coloring the buttercream for the X. Your your masking 46 inch cake. I will use 320 grams of butter cream. If you're just starting out, you may need more until you're comfortable with mass gang a cake so try maybe 380 or 400 grams. I'm gonna lightly color the base using pro gel brown coloring to give it and I've read it. Use a toothpick to get a tiny bit of coloring into your buttercream and stir through thoroughly. I generally stick toe lighter colors for the base so people enjoying the cake don't end up with colorful mouths. This is especially important at weddings. I'll be showing you darker colors in Module six when we decorate the kicks. This looks great, the colors evenly distributed, so we're ready to go. Once the color has been straight through, you're ready for the next lesson. So grab 26 inch layers of your figure cake to slice, assemble and crumb coat. I'll see you there. 5. Slicing, Assembling & Crumb Coating Your Cake: In this third lesson, I'm gonna take you through slicing, assembling and crumb, coating your cake like a pro. Let's get right to it. With 26 inch diameter cakes, which are each two inches tall, which is the standard kind of kicked in. Use any sturdy cake recipe that you'd like. I'm gonna show you how to slice of vanilla cake so you can see it easier. And then I'm going to switch to a chocolate cake to crumb coat so you can see that you can mask a Kate completely crumb free. If it's crumb coated properly, you'll be using a long and sharp Siri did. Knife first will level off the top. You can see the line where the cake is baked up to you. Want to slice along this line to get a flat top. Start with your hand on top so it's safe from the knife and slowly begin sawing at your cake. Following the line all the way around. Start lightly and then begin adding more pressure as you go cutting slowly towards the center of the cake while rotating it. When it feels like you've just about reached the center, make sure your fingers are away from the blades trajectory and slice all the way through, being sure your knife is staying horrors until the whole time. Remove any crumbs that have accumulated while cutting and clean up the sides for many crumbs to next, you're gonna be slicing the cake in half. You'll start the same way you did before. Keep your knife horizontal and just lightly slice all the way around your cake to score it and make sure you're happy with the cut. If you're unsure how well you can keep the knife level, feel free to use a ruler and mark your cake before you score it all around like this. Once you get enough practice, you'll be able to slice it freehand. Add more pressure to cut through the cake as you rotate it. Make sure your hand is on top when you slice all the way through to keep your fingers free of the blade. Repeat with your second cake so you have four layers in total and then clean up your surface and we'll get right to assembly. Start with a sturdy turntable. You confined this cast iron one I Love in the course material section I'm using an eight inch cake chord, which is two inches larger than the kick. Once you've given your flavored butter cream a quick stir to make sure there aren't any bubbles, use your large offset spatula and sneer a bit of the buttercream into the center of your kid cord. Place your first layer of cake onto the board and adjust it until you think it's centered. Just rotate your turntable until the cake is right in the center and firmly press it down. Next, scoop 1/3 of your vanilla bean buttercream onto this layer. You don't have to scale it, but divide the buttercream into three in the bull, and that'll make it easier to distribute. Use your offset spatula to spread the buttercream back and forth, keeping it as horizontal as possible. Then, as you solely rotate your turntable, work the buttercream in the same back and forth motion to spread it in an even layer on top of your cake. Holding the spatula horizontally with the tip at the center of your cake, rotate the turntable to smooth out the top and remove any excess buttercream. Scrape the excess buttercream back into your bowl and smooth the top again until it's flat . Apply your next layer of cake and center it by rotating the cake and making sure it lines up with the cake layer below. Apply half of the remaining butter cream on top of this layer and repeat the same smoothing process going back and forth of your offset spatula, rotating the turntable and then you'll remove the excess and smooth out the top. Take your time. If you're a beginner, you don't have to go as fast as I am here. Apply your next layer of cake and make sure it's centered with the two layers beneath it, and then you'll apply the remaining butter cream on top of it. You may not need all of the buttercream, depending on the ratio that you like between your cake and butter. And again you'll take your offset spatula and smooth out the buttercream in the back and forth motion. Make sure to keep it horizontal as possible here, then begin to rotate your turntable and spread out the buttercream evenly, then smooth out the top just says he did before. Add your last layer of cake and make sure it's centered on top of the three layers beneath it and be sure that it's level on top, too. Nice. Full crumb. Coat the cake smooth out the size by spreading the excess buttercream back and forth. Using your offset spatula, make sure to put this buttercream into a separable so you don't contaminate your vanilla bean butter cream with cake crumbs. You can also scraped the sides upwards like this to remove the excess holder spatula vertically, touching the side of your cake and rotate the turntable to smooth it out. Using the buttercream that you've removed from the sides of your case, apply a dollop to the top and smooth it out, just as you did for your buttercream layers. This should just be a thin layer on top. It's fine to see the cake through. Use any excess buttercream to cover up any gaps you see on the sides of your case. I have quite a few at the bottom, and some of the top buttercream accidents seal like a natural plastic wrap, so make sure all the services are coated. I'll just go around once the top Teoh kind of remove the lip that I've created from covering the top with buttercream. Once all your gaps air covered, hold the bench scraper vertically against the side of your cake. To smooth buttercream, Switch back to your offset spatula and holding it horizontally. Scrape off the ridge or lip of buttercream that is formed on the top edge. Make sure to clean your spatula on the side of your bowl between every screen. This is gonna be great practice for when we mask the cake later, with the sharp edges smooth at the top as best you can, and I have one little area that I need to fix up here. Then we'll clean the board. Just hold the spatula flush with the board and rotate the turntable. Clean off your spatula and then smooth out the base. Now that you have your crumb coated cake chilling, you can prepare from mask. And in the next lesson, I'll show you two different options for masking one unfinished top edge and the other clean , sharp edge. So clean up your tools and I'll see you there 6. Masking Your Cake: In this fourth lesson, I'll show you how to mask your cake. The first option will be an unfinished top edge, and then I'll show you how to clean it up to make a perfectly sharp, smooth edge. If you're buttercream has been sitting out, you should let it run using the paddle attachment on your stand mixer just for a few minutes to get any air bubbles and to soften it up, start with a big scoop of butter cream on top about 1/3 of buttercream you've scaled up from asking. Grab your offset spatula and smooth out, just like we did between all the layers of the cake. Remember to keep your spatula level. What's common with those just starting out with buttercream is toe have it tilted at an angle that creates kind of a dome in the center. So try and avoid that you don't have to go as quickly as I do here. Take your time, especially if you're new to working with buttercream and get a feel for it. Once the top is fairly smooth, you'll be ready to work on the sides. Take a spatula full of buttercream and begin to smooth it on the size in a back and forth motion, keeping your spatula as vertical as possible. You want to have a lip of butter cream on the top edge. As you do this, it ensures you'll have enough butter cream to make sharp edges. Later, I'll start with the top half of the cake and make my way all the way around. Then I'll move on to the bottom half afterwards, so take your time covering it. You want about 1/4 inch of buttercream, at least all the way around. And don't worry. If you think it's too much, you're going to scrape a bunch off of it later, so it will be much thinner than it is right now. So I'm just covering the bottom half right now. Then I'll grab my bench scraper and hold it vertically while I rotate the turntable, and I like to keep it at eye level for the first few rotations so that I can see that it is in fact, vertical. Hold your bench scraper as still a possible while you rotate the turntable to smooth out the sides, scrape the excess buttercream from your bench scraper and repeat until the finish is quite smooth. You'll see little gaps and air pockets on the cake, so I'm going to go back in with more butter cream to fill those in. So I'm just smearing the buttercream wherever I see any holes or imperfections. And then in a second, I'm gonna smooth it back out again with a bench scraper. So I'm going Teoh, smooth it out, holding the bench scraper vertically and just scrape off any of that excess buttercream. I just added, Continue going around. This is why we add such a thick layer of buttercream to start with, so you have lots of room to perfect it. After I have a few gaps in the top edge of my cake, where I see I won't have enough butter cream to achieve a sharp edge. I can also see a bit of chocolate cake through, so I need to thicken the buttercream. There. I'll fill in those spots. This is a good time to check and see if there any glaring imperfections that need to be taken care of, because it's easier to fix them now rather than later. So I just recovered that spot and I'm going to scrape it again with a bench scraper. Just take your time and I can see there's still chocolate cake. So I'm gonna go one more time and add more butter cream. When you're using your bunch scraper, make sure you have even pressure on the edges. You'll see the first time I go around their kind of little ridges because I wasn't holding it evenly. And then when I go back a second time, I'm holding a much more evenly, and the side is much more refined. Right now, I am turning the cake to inspect it, to see if there are more areas to fill in, and there are a couple little gaps here and there. So I'll go ahead and fill those in just like I did before, inspected again at eye level to make sure that all of the areas on the top of the bottom are in fact, vertical. If you do want to keep your edges unfinished just like this, make sure the sides are really smooth and you don't have any air bubbles, and as soon as you're happy with it, you can pop it in the fridge. Here's an example of a cake I've done with unfinished edges. A more casual and undone look perfect for these wild and organic looking sugar flowers. If you want sharp edges, keep your cake out and I'll show you how to finish it up. Holding your offset spatula horizontally, pull the buttercream lip towards the center. You don't have to pull all the way across just enough to get rid of the lip. Rotate the cake and repeat until the top edge is fairly smooth. Be sure to clean your spatula between every screen. You'll have little peaks and ridges on the corners, so go around again, carefully removing them and even ing out the top. You're buttercream may have bulged out a bit on the sides, so go around slowly with the bench scraper. Just move out the sides again. I go quite smoothly here and try and get the entire side smoothed in one swoop. Stick with your bench scraper and pull in the top edges. This will really even out the top of your cake and make sure that it's flat. Be sure to scrape your bench scraper every time you use it, or it'll leave residue and imperfections on your cake. Your touch should be really gentle here. Don't add too much pressure or you'll dent the buttercream. Simply allow it to smooth out the top under its own weight. I have a small gap in the top center, so I'll go ahead and fill that in. Just a zai did with signs. I'm going to use the exact same back and forth motion as we did when we were filling the layers and creating the top Smooth buttercream. I'm smoothing out the top once more. Then I'm gonna go around one more time with the bench scraper trying to do it in one smooth motion. All boy around the case. Lastly, I'm going to scrape up the top edge is to get rid of any little lip and it will be ready to go. This process can seem really tedious when you're just starting out, but I promise you're going to be able to mask a cake in no time with a bit of practice once you've done it a few times and you get more comfortable working with the buttercream. So right now all I'm doing is trying to perfect the top. It'll just make it easier in the final step the next module. When we do the final scraping and finishing up the this looks great and it's ready to go in the fridge. We've got just one more step in the next video to really sharpen up the top edge. So popular cake in the freezer for maybe half a Knauer or the fridge for an hour or more, and I'll see you in the next video. 7. Perfecting Your Buttercream Finish: in this safe lesson, we're gonna sharpen up those edges, and then your base canvas will be ready to decorate. Take your chilled cake out of the freezer or fridge and place it back on the turntable. It should feel like cold firm butter to the touch. I like to clean my tools before this final step to make sure the cake is perfect. I have some freshly with buttercream. I just re whipped this by hand. Start with your offset spatula on top of the cake and hold it as horizontal as you can. Applying firm pressure as you rotate the turntable, the buttercream will begin to scrape off just like cold butter. Would leaving behind a very slick surface. Continue to turn and rotate the cake until it feels totally smooth Under your spatula, you can turn the spatula in the other direction. If you find it more comfortable or you have more control over it, place your bench scraper vertically on the cake and firmly scraped the sides. I'm doing this first in short motions to smooth out the bigger imperfections. It's easier to add more pressure in kind of short bursts if you need to bend down to eye level to make sure that you're holding it completely vertical. Go ahead and do that. It's totally fine. So I'm making my way just in small sections here, all the way around the cake to make sure it's really smooth and slick, and I'm checking here to make sure that the corner is still at 90 degrees. Then I'll go around more quickly to smooth out the sides. I'll then take a bench scraper to the top edge to be sure it's totally flat scrape with even pressure, starting at the very, very edge and moving towards the centre but not going all the way across the cake. Be sure that you lift off before you get to the other side. Scrape one final time around the sides, and then you'll see a slight peeling right at the top edge, which you're going to remove with your offset spatula. Make sure the spatula is super clean for this part because you're almost done here, the final touch up will be this tiny little air bubble that I found. I'm just gonna fill it in just a zai did before and give it a quick scrape and then I'll be all finished. Sharp edges are so classic and make a beautiful canvas for elegant designs like this winter wedding cake that I made. It really helps the design elements to stand out on such a clean background. Join me in the next and final lesson where I'm going to show you how to decorate your cake with two different textures and colors. 8. Palette Knife and Watercolour Textures: in the sixth and final lesson, I'm going to show you how to make Palin designs and watercolor designs on your cake. Using buttercream, I'm going to use to gel colors for this cake above. Feel free to use more colors if you like. The first color all make is peach. I have about half a cup of butter cream in here, and I squeeze a little bit of the peach gel paste onto the side of the bowl. Now I'll just stir and smear the color until it's homogenous. Make sure to scrape down the bottom of the bowl so that there isn't any white buttercream or coloring left down there. I'm now transferring it to a small deli container to make it easier to work with Later. Next, I'll color my second batch of buttercream with terra cotta jail coloring. Again. All stir this in, smear it against the side of the bowl and add a little bit more. If I feel that it's not dark enough. I want to make sure that there's enough of a contrast between the two colors that you can see that there's a difference. All scraped that into a deli container and Now that I have my two colors made, we're ready to start with a palette. Knife textures on the chilled cake. I'm using a small metal spatula, and I always start with my lighter color. In this case, peach, also the buttercream on in a diagonal motion. I like to keep all the strokes in one direction so it doesn't get too sloppy. I have just in a buttercream to cover the end of my spatula. Don't add too much at once or else you'll have a big blob on your cake to spread out. And it's always easier to add more later than to try and take it away. Try to make different size strokes along the sides of your cake, so take slightly different amounts of buttercream each time. And you can see I'm also using different sides of the palette knife each time. Sometimes we'll use the tip of it, and sometimes I'll use the side. Other times I'll go up and other times I'll go down now and switching to the terra cotta coloring. I'm gonna partially cover some of the peach strokes, which just adds more texture and depth and also ill have some individual strokes of terra cotta. Again, I'm always moving in the same direction to keep it clean. You can, of course, choose a different direction if you'd like, and then branch out to whatever style you feel artistically, express yourself once you get a little more experience with it. I don't load up my palette knife every time completely. Sometimes I'll just have a touch of buttercream left on it, and I'll just use that. Create some extra interest and texture on the cake. It doesn't always have to be big, bold strokes do whatever feels right for you. Everyone style is gonna be different. And now I've switched back to the peach. I'm just layering on the colors as I'd like. I try not to crowd them too much. I like to leave a little bit of white space here and there, but of course, and I wanted to look too empty. Either you can see I added some strokes. I just go above the top of a cake, which I like just for some extra texture. And I'm going back with the terra cotta and adding super thin lines in the same direction. I am just trying to catch the edge of some of the areas of buttercream that I have on there already. I hope you guys have so much fun with this technique and pick a color palette that you love . And I can't wait to see your projects. In the project section, there is your first completed cake decorating technique palette, knife textures of contemporary take on buttercream that you can have so much violent. Next will move straight to watercolor textures. I'm going to use all the colors have already added and scraped them right into the sides of the cake using my bunch scraper. This is much easier when the buttercream is freshly applied and it just starts to chill a bit. As you can see, my buttercream has chilled quite a bit, but it will still work fine. And I'm just gonna continue and scrape it. I'm trying to smooth out the finish, so it's mostly flat, but keep all the coloring that I can just like before. I'm gonna start with the peach color and I'll add strokes in any blank areas. I like to hold my spatula vertically here. I can, of course, go back later and add more. This is just the first layer, and then I'm going to switch to my terra cotta color and add more color wherever I see big blank spaces or too much peach. But make sure not to cover the entire cake. You want to leave a few blank spots here and there, so use your bench scraper again to smooth out the buttercream that you just applied. Since we're trying to make watercolor textures here, it's fine. If the colors blend into each other. That's exactly what you want. So I'm just going back in here with the small spatula that I've cleaned off and scraping off any coloring that has come above the top because I like the top to be just the base color. So I'm going back in with the peach to add more layers. Sometimes when you scrape it, you'll see that there's a big patch of one color or the other. In that case, just go ahead and add another layer of the other color on top of it. And when you're scraping around, make sure to be gentle. Don't scrape too hard into the kay girls. You'll take all the color off, and there is the completed watercolor cake. It was so easy. And I really can't wait to see you guys come up with For this technique. Don't forget to post your creations in the project section so I can see them. And there you have your completed watercolor cake. With either these designs, feel free to add your own colors or textures mix and match them. This is just a starting point for your creativity. 9. Happy Caking!: we've covered so much in this creative buttercream course. We started by making a stable Italian meringue buttercream, and then we flavored and colored it. Next. I showed you had an easily slice assemble and crumb coat your cake. We then master cake with two different finishes. Trendy, unfinished edges and timelessly clean, sharp edges to Finally, I showed you how to decorate your cakes first with Fallon, I textures. Then we transform that into water color textures. Afterwards, please post your Karina buttercream cakes to the Project gallery section so I can see your creativity and how you use these techniques to make something truly uniquely. You don't forget to head to the Project Material section to grab all the tools and ingredients. He only And if you do try this class, please leave me review. I'd love to know what you think. Thank you so much for joining me. And I hope to see you again for another course soon.