Misty Meadow: Buttercream Florals | Amy Kimmel | Skillshare

Misty Meadow: Buttercream Florals

Amy Kimmel, Baking and Pastry Arts Instructor

Misty Meadow: Buttercream Florals

Amy Kimmel, Baking and Pastry Arts Instructor

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12 Lessons (44m)
    • 1. Introduction

      1:02
    • 2. Misty Grey Watercolor

      6:18
    • 3. Painting the Field

      5:15
    • 4. Painting Trees

      5:14
    • 5. Luster Spray

      2:52
    • 6. Background Wildflowers

      6:02
    • 7. Piping Stems

      2:27
    • 8. Piping Wildflowers

      3:47
    • 9. Piping Leaves

      2:44
    • 10. Piping the Crown

      3:04
    • 11. Finishing the Crown

      4:04
    • 12. Thanks!

      0:59
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About This Class

Level: Intermediate

Prerequisites: Basic buttercream decorating skills.  Some decorating equipment is required (list included on the project page).

Misty Meadow: Buttercream Florals focuses on the design and decoration of one cake with more modern buttercream techniques.  In this course, you will discover how to take an inspiration photo and build layers of Swiss Meringue Buttercream to create the design on cake. 

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You will learn:

  1. How to use buttercream and paint brushes to create a distant meadow look.
  2. How to mix black icing color and create paint.
  3. How to achieve a grey mist look to the base of your cake.
  4. How to pipe small and large wildflowers, stems, and leaves.
  5. How to use luster spray to enhance the look of the cake.

There are resources available with the course that you can use to make a batch of Swiss Meringue Buttercream and shop for supplies.  They are located on the project page and are available for download.

If you are new to cake decorating, I recommend taking some of my beginner courses...

Cake Baking:

Explore Cake Baking with Oils

A Beginner's Guide to Baking Butter Cakes

Get Started Baking Sponge Cakes

Frostings:

Master Buttercream Frostings

Decorating:

Working with Buttercream: Simple and Stunning Spatula Techniques

Blooming Buttercream: Elegant Cake Design

Learn to Pipe: Beautiful Buttercream Blooms

Meet Your Teacher

Teacher Profile Image

Amy Kimmel

Baking and Pastry Arts Instructor

Teacher

Food is the thing that connects us all. From the people who painstakingly grow our food to the hard workers that prepare the food to the billions of people that consume it. Whether we realize it or not, aside from all of our differences, it's what makes us all the same in some way. We need it for survival, use it for an income, and love it for all of it's nourishment and joy, Making food for other people has always been, and will always be, a great passion and source of fulfillment for me. I love what it represents in its entirety and I also love the simple fact that I can make someone smile just by handing them a slice of cake.

I’m a professional kitchen veteran turned enthusiastic teacher. After 15 years of hard work in restaurants and bakeri... See full profile

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Transcripts

1. Introduction: Hi and welcome to Misty Meadow Buttercream florals. I'm Amy, and I'm gonna be your instructor in this course. We're gonna take a look at one project. It's a very floral cake based off of a morning foggy meadow. Look with bright orange and blue wildflowers. To participate in this course, you'll need tohave, some beginner level understanding of decorating frosting. A cake smooth and some basic piping skills will dive into some more intermediate techniques , so it's good to have a nice foundation of skills before getting started. You'll learn some old school techniques, and they'll be combined with more modern skills for a contemporary design. I'm really happy to share this project with you, and I hope you're ready to get started. You in the next lesson. 2. Misty Grey Watercolor: my inspiration for this cake is a really pretty wild flower. Seen that, I found a photo of It's Got bright orange and row blue Well, flowers set in, kind of like a misty grey morning with really dark trees in the background. So I wanted to create a design. With that in mind, it's a different type of floral. It's a little more wild and kind of abstract, and I'm going to teach you some techniques that are a little more modern and an interesting blend of techniques that will kind of give you the experience so that you can look at designs and start to think about different ways to create certain looks outside of just the basic classic techniques. So I already have ah crumb coat of a seven inch cake, and I made it really tall because I want to put the scene of the field on the side of my cake. Now, when I look at images like that, I think of it in terms of decorating as building layers. So my first layer I'm going to start out with just getting the white and gray misty covering down. So let's start out by just quoting my whole cake in white buttercream. - So this is going to be a watercolor effect. So I want to start by getting my white base just fairly smooth. - So once I have that on, it's not super cleaned up. It's a little rough, but that's OK. It can smooth it out more so when I get a kind of great cloudy look around the top of the cake. So I actually mix some really light grey together, and I'm not gonna do it the whole way down the sides of my cake because a lot of this is going to be covered with the flour and field seen. So I'm just going to get this buttercream on. I would say the top to third's, and this doesn't have to be perfectly smooth around. It can be patchy. It's going to get blended. I want to put someone in the top two because it'll blend out as you smooth the cake. So once that's on, keep that great bowl off the side. You can scrape this frosting into it. Now I'm going to smear with my cake really nice and smooth. Oh, this is another technique that I've picked up where when you have build up on your straight edge, if you see little bits that need felt in, I just grab it on there and go back over rather than scraping it off into my bowl and then reapplying it with my spatula. I can just do that all at once, okay? And I don't want to be all grey. I want there to be some white mixed in with it. Why do you want to be smoothing around? Because this the basic cake. Okay, so that's looking really good to me. It's white and gray. You've got areas where it's kind of now as great, but that's good. It's really gonna blend into the natural look of it. And then I'm going Teoh, smooth my top towards the center. Once your cake is nice and round and smooth and blended to the way you like, go ahead and put it in the refrigerator, and this is gonna chill for about 30 minutes until my buttercream is really nice and firm 3. Painting the Field: now that my buttercream is really firm and chilled, push on it, tap on it. It's fine. I want to start building up my next layer, which is going to be just the green background of the field, just a basic kind of green texture that we can continue to build on. So that's a nice dog. Green Swiss meringue buttercream and I have a brush, and this is a flat brush. It's a slightly larger flat brush just well larger than the usual ones that I use. I use pretty small ones, but I like this because it will cover more surface area. And this part really doesn't need to be super detail on it just needs to go on. So you should take some water cream on the end of my brush there, and I'm gonna come about a little over third of the way up the cake. Gonna start with that and I'm just tapping my brush on to give it a texture, and this doesn't have to be perfect. You just want to make sure that you're covering everything from your top down to the base. Once I get the whole way around, I just kind of like to go back and clean up and the edges or spots that I see that mean fixed. Do you even see with this technique, but using the paint brash and the blotting technique that it really actually gives it a nice step and variation. Whereas if you tried to just put the green on and smooth it into the cake like we do with the water color, you wouldn't get the same kind of depth of field, so to speak as you would with this technique. And you can see the different shave the green that happened just from, you know, dark greens to kind of Olive the greens Teoh writer. And that's just from different levels of buttercream being built up on it. I'm really trying to get in at this bottom edge to I want to make sure you cover up any white at the bottom edge. I'm just smoothing out this top a little bit. I don't want it sones blotchy. I still want it to look like a field that looks really lovely, and, you know, if you want to bring it up anymore higher on the cake, that's totally optional. I think I like it right there because it definitely gives it a nice rolling affect. But there's still a nice spacing and balance of field on the bottom to sky on the top. So I'm gonna put this back into the refrigerator for about 15 minutes, and then we can paint in some nice little trees in the background. 4. Painting Trees: Now that this is all nice set up, everything's really firm. I want to go ahead and start painting my background trees, and I've mixed some black gel color with high grade clear alcohol is ever clear to thin out bgl color a little bit, and then the alcohol will just evaporate, using a fairly small breath. But I'm just going Teoh Erin, basically paint thestreet in the background, just the shape not worried about putting about to detail into these trees. I just want to fill in my background and create them of different sizes. So it gives the illusion off them being at different depths, you know, don't make them all exactly the same. This one looks like Maybe the branches were growing out a little out on the one side, I am making them all the same type of treatment. Reason being is because in nature and a lot of the times, depending on where you are, the environment is perfectly right for maybe just one species of tree. So not gonna go out of my way to paint 15 different trees. These are really used to paint just painting be base of the tree upward strokes the trunk and then just having to create the rest of the tree, maybe create some with different levels as well. So it's definitely looking like a meadow with trees in the back. Can't you? No class jerk, small waas Oh, and you can see it's getting kind of splotchy, which is actually exactly what I want, because again, it's creating more dimension on its own. Natural is creating more dimension because of the color. And so my trees air looking a little more realistic. It's still nice and blended, so I want to let this dry. You can keep it refrigerated, or you could just let it dry until you can just lightly touch the trees and another color comes off. 5. Luster Spray: so now that my trees air really dry and you just wanna test them to make sure that it's not coming off in your finger if it does a tiny but that's OK, you just don't want it. Teoh be really wet toe where it could run off the cake. Now this step is totally optional. If you don't have access to this product, then you don't have to do it. But I thought that would add a really nice kind of, you know, more cloudy, missed, like effect. So I have this Wilton color missed, and it's just a white shimmer spray, and I'm just going to spray it basically at the top of the field and over the trees in the top part of the cake. Now, if you want to put up kind of walls around this because this stuff can be messy, it will over spray and got on all your surfaces. So that's another reason why this is optional. But you just take you can really well and you want to go in sweeping motions across the cake. You don't want to hold it in one spot in spray because it'll pile up. It's liquid and it will drip down your cake. And if it drips through these trees, it's gonna pick up that black and just drag it down over the rest your cake and we don't want that. So I'm just going lightly. So over it a couple passes. It's just so that it's not feeding off in creating a bunch of liquid. And that looks pretty good. It definitely gave I just really fine codings. Maybe a little more here. And it definitely give that illusion that the trees are kind of hidden in the background in the mist I really love. So I'm gonna let this sit and dry again. Now, the trees did take a couple hours to dry in the refrigerator. Um, it will take as long as it takes, depending on you know, where you're out the humidity level and things like that. But you're definitely gonna make sure that this stuff drives really well before you move on to the next steps in a pop this in the refrigerator, and then we can start work on getting the flowers onto the cake 6. Background Wildflowers: So my previous layers are all nice and chilled. No. And with buttercream doing this type of decoration, it's really just about continuing to build the layers. So I missed up some royal blue buttercream and some bright orange to match the wildflowers in the field. I have two types of brushes. I have this for my orange flowers. It's got a flat and on it because I want to look at my flowers, the closest ones to me and kind of get sort of a basic shape of those flowers. And I there more peddled their poppies, whereas for the loop in which is more of a rounded flower, I have just a small round and brush. So I'm gonna be building my background basically all of the wildflowers in the distance. So my green is really nice and firm, and that missed has set up. You can see socially with the shine that it's given them a really great tone and makes them look really distant. So I'm gonna start with blue, and the flowers in the photo are just really clustered. So I want to be building clusters of flowers and I'm just going in, creating docks I don't want to go up off my green, obviously, because it's all going to be within the green. But I do want to come right here to the edge and just sort of blend out that edge a bit, too. Give it a more realistic look. Just like that can just create your clusters in different spots wherever you like. Keep loading up your brush with buttercream, and it doesn't have to all be felt in like you did with the green because we want some of that green showing through as if I'll be leaves and stems are blended together in the distance. And for my orange, I got a flat crash, so I'm actually just going to come in here a different angles, sort of creating flatter lines to look more like the poppies. It's really all these little details that you think about that really make your cakes stand out. So he's gonna continue filling in my field around the cake, working on that, and then we can start hyping some flowers over there 7. Piping Stems: buttercream is now firm and shelled again. And I have taken the green base of the field. I save what was left over. And now I have it in a piping bag fitted with a size one tip, which is this smallest round tip you can get. And I'm going to start piping really dainty stems of varying heights. So I'm just going to start here at the bottom and quickly go up. They don't have to be straight. They don't have to be perfect. These are wild flowers, so I'm just gonna pipe them different heights, maybe piped, um, different angles. Cross over one another. - Okay . You want to get finished? Going to start piping the forefront flowers onto the cake? 8. Piping Wildflowers: we'll start out by showing the loop in, which is K dot based flower, kind of. If you would pipe grapes, maybe, or raspberry. But it goes up into a cone just like back. You can pipe them varying sizes. They don't have to be perfectly in line. You just and even nature. Sometimes some of the petals fall off the flower. What have you So just and for the poppies I have a 59 s tip, which is a really small, delicate, curved pedal tip Mrs going to give me a really nice looking poppy type flower. So I'm just going to create little leaves, basically, to get my poppies just like that. It was a 3 to 5 head does just to give it a kind of realistic look. Maybe some of them look like they're kind of falling down below What looks really nice. So I'll start me center, create another pill there. Well, together side you, This one create mixture pedals just like that. And then I'm just gonna continue to pipe these flowers around the cake in clusters or one at a time. However, looks really good and kind of hasn't natural. Look, 9. Piping Leaves: Now that the flowers are all prepped on the sides of the cage, it's time to add on just the most delicate little leave their got started. Who was adding them into fill a little bit, as well as make it look more like flowers. So every 3 50 to tip Wilton 3 52 which is just a simple leaf tip got them being it. I'm just going in here a different angles, piping just a tiny bet and pulling away. Create just He's ever so small little leaves and putting them it Just different spots on the stems, different heights, different angles. Some of them are sticking out from the cake. Some of them are much to the cake. And I have saved all my piping bags because we're gonna put a really nice design on the top of the cake. If you have to hold your bag at different angles to get the leaves on there and that's okay . Turn the turntable. Hold it. Whichever way you have to to get in there. Here we go. So that's the side of the cake now, really. And I'm really happy with that. Now the board is showing you a little bit on the bottom. So if you want to go around once you transfer it onto your cake platter and just pipe some more leaves in there, then that's totally fine. You could even take your paint breath and add green in their stippling in to just close that gap and cover up the board. There. Now we're gonna move on to the top of the cake. 10. Piping the Crown: Now it's time to start working on the top of the cake, and with the design it's going to be, it's gonna look like there's a crown of wild flowers on the top. So I want to create a circle for my crown. So I just have a large cup, which I'm just going. Teoh find basically my center and you can create a template. Use a cookie cutter, whatever's round a bowl. But that's just going to give me a basic place to get a really nice round look. So I'm gonna start by, basically making it look like the stems are woven into one another following e basic line of that circle. I'm just overlapping them in really random ways. If you have something kind of go off to the side, make it look a little more natural, - and you can really build it up as much or as little as you like. I wanted to look a little more realistic, so I'm gonna give it a little more height up off the cake. And I also kind of want to just use up the rest of this green buttercream here. - Okay , so what? They have a base that I'm really happy with right there going to start adding my flowers 11. Finishing the Crown: so to start piping the flowers. The Lupin I changed to a size three Wilton tip, and there's no rhyme or reason you can trying to match these up with the end of a stem or just pipe them if you have to turn it different ways to get a different angles. So that's for the Lupin for the poppies. The poppies I've switched to a 104 tip is a much larger pedal tip, and I'm going to create thes pipe, my center. I'm just kind of creating open pedals for the poppy. - Of course, I'm gonna fill in with leaves with my green here, so go back to that leaf tip and pipe leaves just anywhere off of these stems. You'll notice I'm doing a lot more leaves on these because there's a lot of stems in there so want to make it look like it's actually while Flores Tums. Here we go, Really pretty wild flower crown on top. And to me it's really all in the details, so I optional. I don't have to do this part, but I just wanted Teoh take some black draw. Jays kind of create centers for my poppies, very carefully having them like this in the middle. And if you get through the last spray, it's nice to give these a little bit from a frosty miss. Just one more pass over the cake. There we go year for 12. Thanks!: thanks for joining me in this project based course. I really hope that you try out this design at home and that you take photos and share them as a project to platform. If you have any questions about anything that I went over in the course or anything, really cake related, just post a discussion to the course, and I will be happy to answer any questions, comments or concerns. If you haven't left to review, I'd really appreciate it. And so would other students. Helps them know whether or not this course is worth the time or what they're looking for. I really hope you had fun. I know I did. I love making and creating intense cakes like these, their time consuming, but they're really beautiful when they're finished. Thanks again. And I hope to see you in another course.