Release your creativity with cake decorating: 5 ways to frost a cake | Emily | Skillshare

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Release your creativity with cake decorating: 5 ways to frost a cake

teacher avatar Emily

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

24 Lessons (58m)
    • 1. Introduction

    • 2. The Basics: Introduction

    • 3. The Basics: Frosting Basics

    • 4. The Basics: Colouring Frosting

    • 5. The Basics: Piping Bag Basics

    • 6. The Basics: How to Assemble a Cake

    • 7. The Basics: How to Crumb Coat a Cake

    • 8. Smooth Frosting: Preparation

    • 9. Smooth Frosting: Round Cakes

    • 10. Smooth Frosting: Square Cakes Method 1

    • 11. Smooth Frosting: Square Cakes Method 2

    • 12. Smooth Frosting: Finishing Touches

    • 13. Textured Frosting: Preparation

    • 14. Textured Frosting with a Cake Comb

    • 15. Textured Frosting: Finishing Touches

    • 16. Rainbow Textured Frosting: Preparation

    • 17. Rainbow Textured Frosting

    • 18. Ombre Frosting: Preparation

    • 19. Ombre Frosting

    • 20. Ombre Frosting: Finishing Touches

    • 21. Piped Ruffles: Using a Petal Tip

    • 22. Piped Ruffles: Layered Ruffle Frosting

    • 23. Piped Ruffles: Decorative Ruffles

    • 24. Piped Ruffles: Finishing Touches

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About This Class

In this course on 5 Ways to Frost a Cake you'll learn how to frost round and square cakes with perfectly smooth frosting, how to use a cake comb to create neatly textured frosting, how to create ombre frosting that blends two colours together, how to create stunning rainbow textured frosting, and how to frost and decorate a cake with gorgeous piped details. Every technique is broken down into manageable steps and even if you have absolutely no cake decorating experience, by the end of this course you’ll be able to create stunning cakes! You’ll start with the basics: how to check and adjust the consistency of your frosting, how to colour it, and how to use piping bags. Next, you’ll learn how to assemble and crumb coat a cake and then move on to the five frosting techniques covered in this course: smooth frosting, textured frosting with a cake comb, ombre frosting, rainbow textured frosting, and piped ruffles used to frost and decorate cakes in different ways. For each technique I’ll show you ways to add finishing touches like borders or piped details or a sparkly finish or metallic gold accents. You can use any kind of frosting for these techniques: "American" buttercream made with powdered sugar (also called icing sugar) and butter or shortening, ganache, whipped cream, or any meringue buttercream. I've included my 4 Minute Buttercream recipe in the course documents. This course will build your knowledge, skills, and confidence in frosting and decorating cakes!


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1. Introduction: In this course on five ways to foster cake, every technique is broken down into steps to make it manageable. And you'll be able to create stunning cakes with absolutely no cake decorating experience. You'll start with the basics, how to check and adjust the consistency of your frosting, how to color it, and how to use piping bags. You'll learn how to assemble and crumb coat or cake and then move on to the five thrusting techniques covered in this course. Smooth frosting, textured frosting with a cake comb and brief rusting, rainbow texted frosting and piped ruffles used to frost on decorate cakes in different ways. For each technique, I'll show you how to add finishing touches like Bogota's Oh, page details or a spot for you finished or metallic gold accents. Let's get started frosting. 2. The Basics: Introduction: I'm so excited about all of the techniques you're going to learn in this course. Here are a few examples of cake designs we're going to cover, which you'll be able to muster no matter what your experience level is. I've been decorating cakes for over 10 years and teaching how to decorate them for four years. And I'm passionate about breaking down techniques into manageable steps that anyone can follow and sharing the tiny details like what angle to hold your offset spatula or at what point to press your frosting smoother accounts the cake or how many minutes a cake needs to be in the fridge before you can move on to the next part of the technique. So even if you've never trusted a cake before, I'm confident that this course will teach you how to decorate stunning cakes. If you're more experienced, I know there are going to be techniques in this course that you haven't tried and that this course will take your cakes to the next level. I'll show you every step of every technique with clear, concise explanations of what to do, what not to do, how to fix any mistakes that happen along the way, and how to take each technique to the next level to make your cakes even more elaborate. You can replicate the techniques and examples in this course exactly as that shown here, or use them as inspiration to create your own stunning cake designs that will catch everyone's attention. 3. The Basics: Frosting Basics: I use my 40 minute buttercream for all of the cakes in this course. But most can be done with whipped cream, moraine butter creams, or Ganesh. I'll tell you if the technique is only possible with buttercream. The recipe for my four-minute buttercream is in the course documents in this introduction module. I love my four-minute buttercream because it's easy to make. Its quick attendee takes four minutes. It stores well, the three days at room temperature or a week in the fridge or a month in the freezer. It ten swell. So with just a few drops of gel, you can create bright and bold colors and it's stable and sets family enough for all sorts of decorating techniques. Rusting a cake or decorating it with buttercream. Always check the consistency of the buttercream. If it's too stiff, it will pull up the cake as you try to frost it, instead of gliding easily over the cake or the crumb coat as he spread it and smooth it to check the consistency of butter cream before you use it, it should be easy to say you shouldn't have to put much effort into moving your spatula through the buttercream. And when you drag this bachelor through it, you should leave a smooth trailed behind with no air pockets or jacket edges. And the buttercream should form nice soft peaks. If the consistency of your fasting as too thick piping will be very difficult because you need a lot of pressure to get Steph butter cream out through the piping tip. And you'll notice that pipe details have jagged rough edges instead of smooth edges. Petals or borders or whatever your piping. If your buttercream is difficult to stay in the bowl. And there are air pockets where the buttercream is pulling apart. It's because the buttercream is too stiff and you need to thin it out with some milk or cream, added a spoonful at a time, starting to mix it into the buttercream and then check the consistency again. It should be easy to start with very little effort, but it should still hold a soft peak when you left your spatula out of the bowl. You can see how much easier it is to pipe this buttercream now that it's been thinned out with some milk. If you're not going to use buttercream for more than 50, ten minutes. Cover it with cling film or Saran Wrap. Open it in a Tupperware or bowl with the lid so that it doesn't dry out. Butter cream forms a crust when it's exposed to air, which is very useful for lots of frosting and decorating techniques, but you don't want it to happen before you use the buttercream because the cross-cut hard and when you scoop up the buttercream to use it, your break up the crust into little grains of hard buttercream, which don't break down when you spread or smooth or pipe the buttercream. When you're ready to use the buttercream, stair it to listen it up and knock out any air bubbles before you use it to frost or decorate your cake. 4. The Basics: Colouring Frosting: I recommend using gel to color your frosting. I'll be using my four-minute buttercream for all of these examples, but you can use other types of frosting instead. Just keep in mind that this particular intake some colors a lot more easily than whipped cream or miranda based buttercream. Start with just a few drops. Gels are very concentrated. So with just a few drops, you can create bright and bold colors. Mix the javelin completely to see what shade of the color you've made. And if you want it to be darker, you can add more. Of course, you can mix different gels together to create any color you like. Start with the lightest color and then add a drop at a time if any darker gels or for an even smaller amount, you can deploy to spec into the bottle and drag it through the frosting to add just a tiny bit. Mix it all together to see what color you've made and continue adding gels one at a time until you reach the color you're looking for. Gels do doc and with time and exposure to air. So keep in mind that your final color is going to be a bit darker than the color you mix in a bowl. Here are a few tricks that will save you time when you're decorating and when you're cleaning up afterwards. If you've made a color, you love that you want it to be lighter. The quickest way to lighten it is to use plain white frosting. If you don't want to make a huge amount of frosting, just take a little bit of your color and then add white butter, cream to that, mixing it well to create a lighter shade. If you attain might butter cream to your original bowl frosting, you'll need to add a lot of plain white butter cream to lighten it. So you'll end up with a lot more frosting than you originally created. This is the easiest way to create different shades of the same color instead of having or doubling or tripling the number of drops of each gel you add to a bowl of butter cream to recreate a lighter or darker version of the same color. For really dark colors like black and red, you need a lot of jealousy. Get a true jet-black or fire engine red at the jealous quarter to time, mix it in, check it, and add more if you want a darker color. When the color is almost as dark as you want it to be. Covered the bowl and leave it for 30 minutes to give the Gela chance to develop and darken and then check it again. And if you still want it to be darker at another square root of gel, the process is the same for red or navy or dark purple or any dark color. Instead of preparing it in advance, you can tend to your frosting as you decorate to create all of the colors you need. For example, for this cake and starting with this very pale purple for the baked frosting. And then adding a drop of purple to make the next color for the frosting design. Then adding another drop to that to create the next color and then a few more drops for the next color. And by doing this, instead of mixing all of the colors at the beginning, you minimize waste because as he finished with each color, you're turning the leftover buttercream into the next color for your design. You only need one bowl. Say you're minimizing the number of tools you use and then have to clean. And most importantly, by mixing the colors as you go, you can see how the cake is progressing and what the design looks like. And then decide which color you want to use next, or how bright or dark that color is. So this method gives you the flexibility to tweak the color scheme of the design as you decorate, as well as darkening colors as you decorate, you can create new colors with leftover buttercream. For example, I finished with this peach colored buttercream and I need some pink buttercream for another cake. So I'm adding pink gel to this peach buttercream to create the next color I need, making the midst of this leftover buttercream, instead of throwing it away and starting from scratch with no butter cream to make my pink. One of my favorite ways to create multi-color designs is this one bag piping technique, where you arrange all of your colors in a row on a piece of clean film or Saran Wrap, and then roll it up and put it inside a piping bag so that the colors are layered on top of each other. And as you pipe, each color squeezes out through the middle of the previous colors. So all of the colors blend together, but the predominant color changes throughout the design. So you create a gradient rainbow effect. I'll cover this in much more detail in module five. And I'll share motives for coloring your frosting while going through each of the frosting and decorating techniques in the next modules. 5. The Basics: Piping Bag Basics: There are several techniques in this course that he's piping bags. So here's a quick guide on how to use them. When you buy piping bags, they're sealed at the tip so you can cut them to fit whatever piping tip you're using to make sure you cut it at the right 0.1, drop your piping tip into the bag and push it all the way down to the bottom. Use the Paris's to score around the tip about a third of the way down the tip, which is the ideal taste for the tip to stick out of the bag. Push that hip back out, and then cut along the line you scored when you put the tip back in, the entire shape of the tip, like this star-shaped should be sticking out of the bag so that the frosting can be piped through that shape. But the tip would be pushed out so far from the bag that the pressure of the thrusting as you pipe will push the tip all the way through the bag and out the other end. If the hole and the piping bag is too small like this one is, as you pipe that thrusting through the piping tip, it will smudge against the piping bag and the shape you Paik, going to be neat. This hole is the perfect size because the entire shape of the piping tip sticks out through the bag. To fill a piping bag with thrusting, the easiest enter neatest way is to drop the end of the piping bag with the piping tip down into a glass or mug and fold the top of the bag over the rim of the glass to hold it open. Spoon the frosting into the bag, pushing it down to that you can fit in as much as you need and then unfold the piping bag and push the frosting down to the bottom of the bag. This way, the part of the bag that you hold has no frosting snares on it. So you'll have clean hands and no mess. If you are using one color of thrusting with different piping tips or more than one color frosting with the same piping tip, couplers can be very useful. A coupler is a plastic attachment that you drop into the piping bag and pushed down to the tip, and then you place your piping tip onto it on the outside of the bag and screw on the ring that comes with the coupler. Now you can use peach better green with this medium round tip and then unscrew the Rings, switch to a different piping tip, the smaller round tip, and then use the same peach buttercream in the same piping bag, but with this tip. If you want to use this tip with a different color, just unscrew the ring, lift the tip off and wash it, and then screw it onto a coupler in a piping bag with a different color frosting. Couplers make it quicker to switch between piping tips and colors than if you had to first squeeze all of the frosting out of a piping bag to be able to remove the piping tip and then transfer it to another piping bag. 6. The Basics: How to Assemble a Cake: After baking your cakes, let them cool completely. Before you assemble your cake. You'll need a cake boat at these two inches bigger than your cake, and to attach your first layer of cake, spread or pipe a daughter frosting on the cake board to act as glute. Press your first layer family down to secure it in place and then spread or pipe you're filling on top. Continuing to alternate between cake and filling. Make sure each layer of cake is placed directly on top of the layer below so that your cake is straight and doesn't lean to one side. Yeah. Okay. Claire's should be flat level so you can trim the tops before doing this if they're domed. I find it easier to work with cold cake layers because that last crumbly than room temperature ones. So I tell my layers in the fridge for an hour before doing this, all 30 minutes in the freezer, check your cake from different angles to make sure it's straight and then put it in the fridge or freezer to tell it to perform thrusting it, which I'll cover in the next video. 7. The Basics: How to Crumb Coat a Cake: The first stage of frosting a cake is to give it a crumb coat. And in this video I'll explain what that is, why you need it, and how to apply it. A crumb coat is a very thin layer of frosting that complete Dakota cake all the way from the top down to the cake board. It's purpose is to trap any crumbs that come off the cake as your frosting it kicks out crumbly and your offset spatula is bound to pull up Chrome's as you spread frosting onto the cake. And they'll get stuck in this first layer of frosting. You'll let this crumb coat set. And then when you spread your final layer frosting on top, the crumbs will be stuck in this fast. I said they weren't get into your final layer. Spread your frosting onto the cake and spread it from side to side, up and down the sides of the cake and scrape around the cake with frosting suite that to smooth it. I'll go into the technique, the smooth frosting and a lot of detail in the next section, but for now, spread more frosting over any shallow areas of the frosting and scrape around again with your frosting smoother. This crumb coat doesn't need to be perfectly neat or smooth because you're going to cover a top. But it's helpful to give the Kcats shape now with a flat top and straight sides to provide a solid foundation. And then you can just spread your final layer frosting neatly on top of it. To tidy up the top edge. Uco frosting smoother or an offset spatula to swipe from outside the top of the cake over onto the middle, pulling the sticking out frosting with it. Put the cake in the fridge for at least 30 minutes before applying your final CO2 frosting. 8. Smooth Frosting: Preparation: The first technique of this course is how to get perfectly smooth frosting. You'll need to master this for about half of the techniques we're going to do in the following modules. So it's a good place to start. You'll learn how to frost round cakes, cakes. And if you have the endless possibilities for decorating cakes with smooth frosting, for smooth thrusting on any shape OKC, you'll need an offset spatula under frosting smoother. You'll use your offset spatula to apply the frosting to the cake and frosting smooth to scrape around the cake and smooth the frosting. In the second method, or a square cake, you'll need a few other materials that you'll probably have in your household ready and you'll find out all about that in the video on how to smooth frosting on scrap cakes. Follow the steps in the previous two videos to assemble and crumb coat heal Kate. As you saw, the cake needs to be on a cake boat at least two inches bigger than the cake, so that you'll have space for the frosting and any decorations on the sides of the cake, like boulders or texture details. I like to frost cold cakes that have been in the fridge for at least an hour so that the firm and study and easy to work with. Before you frost your cake, you'll need to prepare your frosting. After tinting your frosting to make it the color you want, check the consistency. For buttercream. If it's too stiff, add some milk to thin it out so that it's easy to stop and just bachelor should the EPA smooth trail behind with no air bubbles. Now you're ready to frost your cake. In the next two videos, I'll show you how to thruster round and a square cake with perfectly smooth frosting. 9. Smooth Frosting: Round Cakes: I like to start with the top of the cake, spooning on some frosting and spreading it all over the top, go all the way over the edges of the cake so that you don't have any gaps in the frosting later, hold your assets bachelor at a 45 degree angle and spin the cake, applying a bit of pressure downwards to smooth the frosting on top of the cake. Swipe your assets Bachelor of the cake, to take the excess frosting off with it. You can do this a few times until you are trusting and smooth and we're going to smooth it more later after doing the sides of the cake. For the sides, work your way up or down. And there are three things to focus on here. First, make sure the frosting goes up over the top edge of the cake so that he wouldn't have air pockets or gaps around the top of the cake later and said that you can create sharp edges around the top. Secondly, make sure you spread the frosting all the way down to the cake board so that the entire Chrome Kate is covered up all the way down to the very bottom of the cake. Whenever you run out or frosting as you're spreading, scoop up some more from your ball with your offset spatula and continue spreading. The third thing to focus on here is to aim for an even thickness of thrusting all over the cake. If you notice that a section on frosting doesn't stick out as far as it does on the rest of the cake. Some more frosting over that section. We're aiming for smooth straight sides. And applying the frosting said that the sides are almost straight at this point makes for less work later on. When your cake is covered with frosting, switch to a thrusting smoother of any material, plastic, acrylic or metal. I like to start with plastic because it's flexible and easy to clean off after each scrape. Reaches far around the cake as you can with the frosting smoother and pulled the turntable towards you with the other hand to spin the cake. Holding your frosting, smear the hand still until you can't spend the ten table anymore. And then swiping it away from the cake to pull off the excess frosting. Scrape or white thrusting off the frosting smoother back into your bowl of frosting. And repeat the process. Resting the base of the frosting smoother down on the cake board to keep the frosting smooth straight against the sides of the cake. Do this once or twice, and then fill in any gaps in the frosting by spreading on more frosting. These gaps might be a little indents or air pockets around the sides of the cake. Well, they might be a larger section around the top or bottom edge of the cake. After filling them in with frosting, scraped around the cake again with your frosting smoother. With each scrape you'll be taking off excess frosting and leaving a smoother surface behind on the cake. Shallow indents or air pockets will disappear as you scrape, but deeper ones will need to be filled in by spreading on more thrusting and then scraping over that area again with your frosting, smoother. Plastic crusting, smooth ER doesn't give the smoothest finish to the frosting because the edge gets drained very easily, so it doesn't stay perfectly smooth for long. So it will leave tiny trails or scratches in your frosting. But I love it for Chrome codes. And the beginning of this meeting process of the final coat because of its flexibility, which I mentioned earlier. Once the frosting starts looking good, not completely smooth, but getting there, I like to switch to an acrylic smoother because the frosting gets much smoother with bad and my plastic smoother. This one has a beveled edge which is super sharp and effective, but it takes a bit longer to scrape the frosting off it after each time I smooth the cake with it. So that's why I use the quicker plastic smoother at the beginning of the process. At the beginning of each scrape, line up your frosting, smear that beside the cake but not touching it, starts bending the turntable slowly and then very gently press the edge of the frosting smoother against the frosting. That way you won't make a dent or imprinted on the side of the cake with the edge of the frosting smoother. When you finish your scrape, swipe the frostings knew that away in a continuous motion instead of stopping the ten table and then lifting the frosting smear the directly away from the cake. Because swiping we'll leave the least obvious semen, the frosting. Get the sides as smooth as you can. And after tidying up the top edge will go back to the sides to finish them off. Until then I scraped the excess frosting off my frosting smoother with my offset spatula or a silicon spatula. After each scrape. For the final scrapes, I'll wipe off the last bits of frosting with a paper towel. So the frosting smear that is perfectly clean for the top of the cake, use an offset spatula or frosting smoother and scraped from outside the cake over towards the middle of the cake, and then swipe off to pull the frosting off. You can spend the cake slowly as you do this to get a greater range. Apply additional pressure downwards to smooth and frosting on top. But you're mostly pushing sideways to push the frosting that's sticking up over the top edge. Wipe all of the frosting off the offset spatula or frosting smear that after each time you use it. So it's not dragging dregs of frosting back onto the top edge of the cake. By pushing down on the cake, you'll create a little bulge around the top of the sides of the cake. So after tidying up the top edge, WIPO frosting smear that completely clean and then go back to the sides as crepe around again. It's never too late to do touch ups. So if you notice any uneven areas in the frosting, spread on some more thrusting over this paces and scrape around again with the frosting smoother. As he scraped around the cake, the frosting and scrape off will mostly come off on the edge of your frosting smoother, but some will be pushed upwards above the top edge of the cake. So to finish the cake, you'll need to tidy up that top edge one more time. Swipe from the outer edge towards the middle, all the way around the cake, getting down to eye level to make sure the top edges straight and flat. I should mention here that the temperature of the cake is really important. Room temperature is fine, but I prefer my cake to be told in the fridge because I find the cake to be more stable and less wobbly when it's cold and also the frosting sets much smoother when it's cold. You do have to work fairly quickly though, so that the frosting you apply doesn't chill and set onto the cake before you finished smoothing it. I definitely don't recommend thrusting a phrase and cake because it will be almost impossible to smooth the frosting before it tells insets. Follow all of these steps to get perfectly smooth thrusting. And remember that practice does make perfect. 10. Smooth Frosting: Square Cakes Method 1: The process for frosting a square KC is the same as for around cake, in that you'll apply a crumb coat and then a final coat. But the key difference is how you spread and smooth the frosting on the sides to create sharp edges at each corner. Square cakes have angular edges compared to the smooth curved sides of round cakes. And these angles make them trickier to frost. So that's especially useful to chill square cakes for at least an hour in the fridge or 30 minutes in the freezer before you frost them, start with a crumb coat, beginning with the top of the cake, spreading frosting all over the top and up over the edges of the cake, just like you would for around cake to make sure there are no advocates later. Smooth out the top with your offsets bachelor held at an angle, spinning the cake and make sure that the frosting is completely level because it tends to droop at the corners and you don't want that. So if that happens to spread on a bit more frosting and smooth again, to spread the frosting onto the sides of the cake, it's really important to swipe your spatula back and forth as you spread, lifting it as few times as possible. And when you do lift it, instead of pulling it straight off, you want to swipe it sideways so it doesn't pull up a clump of cake and Chrome's with it. Spread the frosting up over the edges at each corner and up above the top edge of the cake to prevent air pockets later. Work your way all the way around the cake. Not worrying about smoothness yet, just focusing on completely covering the cake with frosting from side to side and top to bottom. For smoothing. Each side, start at one corner and smooth just past the middle of this side, but not all the way up to the next corner. This is how you get sharp angles at the colon is I'm using a plastic frosting smooth ahead, but I'll switch to other smooth isn't a minute to show you how they all walk. I'm right-handed. Cis moving from the right to the middle is easiest for me. So I'm doing that first on each side of the cake. Whether air pockets after you smooth, where the frosting isn't as thick as on the rest of the cake, spread on some more frosting with an offset spatula. To do the left half of each side. Use the other side of your frosting, smooth it to do the same thing, smoothing from the corner to the middle of the side. Remember that this is just the Chrome code, so it doesn't have to be perfect and it will almost definitely have crumbs in it. But it's a good idea to use the right technique so you can practice for the final coat. Touch up the sides with more frosting wherever there IN pockets. Yeah. I'm using a metal bench scraper which is easier than my plastic one because both sides are just as sharp, whereas the back of my plastic one has a blunt edge. These are things you'll end the notice for this graph cake, not round cakes. When you're happy with the size of the cake, tidy up the top edge as normal, scraping from the outside to the middle of the top of the cake, trying to get the edge to be the same height all the way around the cake and smoothing out any bulges around the side caused by pushing down as you tidy up the top till the cake before the final coach to set the crumb coat for about 30 minutes in the fridge and then follow the same steps for the final coater frosting, spreading frosting onto the top, giving it an initial smooth with your assets bachelor. Then spreading frosting onto the sides, going up over each corner and swiping off your offset spatula off the cake. Instead of lifting it right off. Use your frosting smoother to go from each corner to the halfway point if the side or even three quarters of the way over, but not all the way up to the next corner. Here, I'm using an acrylic smoother, and this one's my favorite. It's what I almost always use for my final coat. I like the tikkun see through it and I loved the weight and the super sharp edge. Ypo frosting smoother off after each time you use it with an offset spatula first to scrape the frosting back into your frosting bowl and then wipe it clean with a cloth or paper towel. After you've done all of the sides, touch up any air pockets with more frosting and then go around again, always going from the corner to the middle and then the other corner to the middle. And this is a slow process. You have to be really patient. It takes me more than twice as long to frosted cake compared to a round cake. When you're happy with the sides tidy up the top by swiping from the outside to the middle, pressing down slightly. And you can do this with an offset spatula or frosting smoother. I want these top corners to be really, really neat, so I'm adding a bit more frosting to get them higher so I can smooth them some more. Then I'm going around the sides again to smooth the bulge from this extra frosting. Another round of tidying up the top, then fixing the bulge around the sides, top sides, top sides, final touches around the top edge. And now I'm happy with the frosting. I'll tell the cake for about 30 minutes and then it will be ready to decorate. 11. Smooth Frosting: Square Cakes Method 2: As you saw in the previous video, scrap cakes can be really time-consuming and tricky to for us to compare two round cakes. In this second method, you'll learn how to use a cardboard box to square cakes quickly and neatly with super sharp edges and corners with no special tools. Measuring, okay, quiz and cut out three squares from your cardboard box. 1 that's the same size as your cake wave, and two that are two centimeters or three-quarters of an inch bigger than your cake glands. Wrap the cardboard in parchment paper so it's clean and pull it tightly before you tape it down. So the edges are very smooth. Assemble your cake on the smallest square and then cover the cake with a crumb coat, placing a tunnel logic cake board to catch any smudges of frosting. Now place a non slip mat or tape on a cake board and put one of your large squares on top and then tape your cake on the small square onto it. Spread frosting thick the on top of the cake and place another large square on top, lining it up with the labs, grab the bottom and pushed down family to flatten the frosting on top of the cake. Spread frosting around the sides of the cake. And as you scrape with your frosting smooth, but cardboard will keep the side straight, spread from one edge towards the middle and then from the other edge back towards the middle in the opposite direction to keep the cones shop till the cake for an hour to set the frosting and then spread on another layer. And since this first layer will be fun from the fridge, it will be even easier to get this final layer very, very smooth. Keeps spreading frosting over any areas the tante smooth yet whether frosting is shallower than on the rest of the cake, or weather hot and dense or gap. So I'll air bubbles in the frosting. When you're happy with the size of the cake, put it back in the fridge for an hour to set the frosting. When the frosting is cold and hot, you can remove the square on top of the cake by using a sharp knife to separate it, slicing through the cold frosting. Now you can spread more frosting, have any imperfections in the frosting on top of the cake and smooth again with an offset spatula or frosting smoother. This method works fantastically with my full minute buttercream because it gets so firm when it sets, say removing the cardboard box squares went leave any unwanted texture on the top surface of the cake. I prefer this method to the previous method because the cardboard box, it shows perfectly straight sides and sharp corners for a really angular square, KC. 12. Smooth Frosting: Finishing Touches: There are endless possibilities to decorate a cake with smooth frosting. And in this video, I'll show you a way to add elegance and also how effective simplicity is. To create the sparkly glittery finish on a cake. You'll need your cake to be on a cake board the same size as the cake. You can assemble your cake on that cake board or transparent after assembling it by telling the cake, lifting a talk, it's larger cake board. This is an acrylic death care and then flip it over onto a cake board and trace around it. You can only move the cake around like this if it's chilled and frosted with a crusting buttercream like my 40 minute buttercream, which means that it gets very firm when it's at. I put the cake upside down because the frosting on top has set, whereas the cake is exposed at the bottom. So it's messy and uneven. Cut to the circle you traced out of the cake board and trace it onto another cake board and cut that out too. So you'll have to cake bullets that are the same size as the cake. If this looks complicated so far, I promise it's not. And the process after this is going to be very simple. One of these cake boats will go on top of the cake, and one will go on the bottom of the cake and rings of tape onto a larger cake board on your timetable and press one of the small cake boards onto that to hold it in place. Attached the cake to this small cake board with some butter cream, spreading the butter cream onto the board and then flipping the cake back over. So it's the right way up again and press it down to secure it to the buttercream on the cake board. Now for us the cake, and that's why the little cake board needs to be taped onto a bigger cake board so that you don't get frosting all of your timetable as you smooth the frosting. After frosting on the cake, put it in the fridge for at least an hour or in the freezer for 30 minutes to set the frosting. Meanwhile, propel your glitter. You'll need regular white sugar or caster sugar. And if you mix an edible glitter with it, it's easiest to pour it all into a large Ziploc bag fast, so that you can shake it all around and mix it together and then pour it onto a tray or a baking tray. Sugar on its own looks great too. And you can pull that straight onto a tray and skip the Ziploc bag step. Sprinkles work well for this technique to shake the tray around to create an even layer of sugar or glittery sugar or sprinkles all over the tray. When your cake is chilled, the frosting will be thumb, which is what you want, but you need it to be sticky to attach the glitter. So now spread of very thin layer of frosting on top of this tilde frosting and only on the sides of the cake for now, not the top. This fresh frosting will act as your glue. A crusting buttercream, like my four minutes butter green is the most effective for this technique because it's so firm when it fats. So the frosting that's been in the fridge or the freezer will be hard to now and the shape of the cake won't be damaged when you move the cake around in a moment. Almost all of the frosting to leave a thin layer behind. Then place your other small cake board on top of the cake and lift the cake up on the small cake board on the bottom and place it on its side and the tray of sugar. Roll it from side to side, holding onto the cake boards on the top and the bottom. And if you need to lift it up and turn it slightly so that you can roll the other side and the sugarcoat it completely. When the frosting on the sides of the cake is covered with sugar, lift the cake up and place it back down onto the logic cake board, attaching it to the tape again. You can touch up any dense by pressing Dempsey against the sugar with an offset spatula. Lift the cake board off the top of the cake and spread on a little bit to frosting and scraped midst of it all. Scraping and talk to the sides too. If it goes over the edges of the cake, leave a thin layer on top of the cake, and then pour some sugar onto it, pushing it around with your fingers to cover the top of the cake. And then using an offset spatula to scrape up the access to leave a layer the same thickness as on the sides of the cake. Push any sugar sitting around the bottom of the cake, off the cake board with your offset spatula and you can wait for board clean with a paper towel wrapped around your finger. It's best to do this after telling the cake again, so that the final layer of frosting you spread on sets and secures the sugar to the cake. And then if you knock the cake with your offset spatula, the whole paper towel, you went damage it. If you do see any dents or imperfections in the sugary frosting, you can tidy them up by pressing gently with your offset spatula against the cake, adding sparkle to your cake this way it looks elegant but doesn't detract from how impressive the smooth the frosting is. If you can achieve smooth frosting, I think it's very effective to leave the decorations on the cake as simple as possible. So you can, while people with the flawless surface of the cake, if you want to add detail, you can buy or make cake toppers to add color or texture without distracting from the beautiful smooth frosting. 13. Textured Frosting: Preparation: Pick combs allow you to create perfectly uniform texture, and you can achieve this with any material of cake, crm, plastic, acrylic, or metal. Try them all and choose your favorite. You'll need a frosting smoother for this technique as well. To be successful with texture thrusting, It's essential your frosting has the right consistency. So if you're using buttercream, make sure you send it out enough by adding milk until it's silky smooth. Wipe any smudges of the cake board before you start, because you don't want any pieces of set buttercream to mess up your nice neat texture. 14. Textured Frosting with a Cake Comb: Spread frosting onto the top of the cake. And Smith, it has normal as always, making sure the frosting goes over the edges of the cake to prevent air pockets later. Spread frosting over the sides of the cake. And you'll probably need to spread it more thickly than you're used to doing because it needs to be at least as thick as the depth of the texture on your comb. Don't worry, you'll gain to scrape a lot of it off with the cake comb so you won't have a really, really thick frosting on your final cake, but it does need to be thick to begin with. When your cake is covered with frosting. Frosting smoother to scrape around the cake and smooth out the frosting to expose any applicants. Whether frosting isn't as thick as it is on the rest of the cake. Spread more frosting onto these areas and smooth again until your cake has straight sides. The frosting doesn't need to be perfect, but it's much quicker and easier to do touch ups now on smooth thrusting than later on, textured frosting. Pay particular attention to the top of the cake, spreading on more frosting around the top if there are any indents. So that when you tidy up the top edge, you have nice sharp angles onto the top of the cake. Now switch to your textured cake comb and rest the base, sat down on the cake board to line it up straight next to the cake. Gently push the comb into the frosting on the cake as you spend the time table to spin the cake and scrape around with the cape comb. I find that the frosting is smoothest when I hold the cake him at about a 45 degree angle against the frosting, instead of pressing straight into it. Scrape around the cake a few times, always pressing the base of the cake comb down against the cake board, said that the texture design is exactly overlapping. The texture you've already imprinted into the frustum. If the cake come isn't resting straight against the cake, and instead it's leaning or sloping to one side. You'll be pressing a different part of the texted design into the frosting and scraping up the texture you've already imprinted, replacing it with the new section of the texture on the comb that's now touching the frosting. So instead of the texture getting smoother and smoother, your starting from the beginning again. After scraping around a few times, spread more frosting over any advocates or indents are places where the texture hasn't transferred onto the cake, which happens when the frosting isn't that enough. So a section of the text InDesign can't reach the frosting on the cake. Scraper around again with your cake comb. And after each scrape you should write any frosting off your cake comb said that it's clean when you press it back against the cake so that you're not dragging dregs of frosting back onto the smooth thrusting on your cake. When you're happy with the size of the frosting, tidy up that top edge as normal. You might have just a tiny band of a section of texture around the top edge, which is almost impossible to get smooth and even. And if that happens, you might choose to apply a bit more pressure to scrape that section of frosting off the cake completely so that the previous section of texture goes up to the top of the cake. Every cake is different depending on the texture on the comb and the height of the cake. Textured frosting is one of the trickier techniques in this course, but I love it because with very minimal decorations, the cake looks very elaborate because of the beautifully neat texture on the sides of the cake. 15. Textured Frosting: Finishing Touches: This is a quick way to add a colorful finishing touch to your cake to place your sprinkles in an even band around the bottom of the cake, you'll need a strip of parchment paper that's long enough to wrap around your cake. Or you can use to shortest trips to reach all the way around. One edge of the strip needs to be straight. So you can fold the parchment paper and cut along the crease. Or you can use a ruler to mock out a straight line to cut along. Choose your sprinkles. And I trusted my cake a shade of yellow to match the lodge yellow sprinkles in this mix, which I'm going to use for my border. You can use this discount code for fancy sprinkles to get 15 percent off your order. Place a tray on a 10 table and the table catch any sprinkles that bounce off the cake board while you're decorating, said that she didn't have to crawl around on the floor to find them and pick them up. After telling your cake for about an hour to set the frosting, place your cake on the tray. You can see how easy it is to push the cake around. So to make it a bit more stable and non slip mat is really useful if there are any smudges of frosting on the cake board. Wipe this off now with a paper towel because it's easier now than when they're off sprinkles blocking your way to the edge of the frosting. Wrap. You'll strip of parchment paper around the cake, holding it as high up as you want the sprinkled boda to go because this parchment paper will form the top edge of the border. This edge, if the parchment at the bottom, should be the straight edge that you cut so that it forms a straight line around the cake. The frosting needs to headset so that you can line up the parchment paper and press it against the cake without damaging the frosting. I'm using a cake with textured frosting for this example. But it's even easier with smooth thrusting because you can paste the parchment paper however high up the cake you like, instead of trying to line it up with the top of one of the sections of texture. Tape the two ends of parchment paper together to wrap the cake tightly. If you don't have a tray, you can use a plate to put the cake on and that will catch any foldings, sprinkles to now pull your sprinkles on to the cake boat around the bottom of the cake. You can see that they're already rolling over the edge of my cake board, but my tray is catching them so they didn't spill onto the counter or the floor. Use an offset spatula or the back of a spoon or your hands to press the sprinkles into the frosting that's exposed below the parchment paper. The bottom section will be easy but then offset spatula all spoon but higher up, you might need to use your hands to lift the sprinkles high up before pressing them into the frosting. You have to use quite a bit of pressure to get them to stick. Since the frosting has set. It's easiest to place the large sprinkles individually so you can choose exactly why you want them to go, spacing them out. And depending on how detailed focused you are, you might arrange them in accordance with that color so that you don't have to lodge sprinkles of the same color right next to each other. When you're happy with the coverage that the sprinkles provide, peel the tape OK the parchment paper and unwrap the paper to show if you're neat sprinkled border. 16. Rainbow Textured Frosting: Preparation: This is one of my all time favorite cake decorating techniques. It's a super simple way to incorporate lots of color and lots of texture and ever more want to know how you achieved this design. All you need is a piping bag with a star-shaped piping tip, like a 1M tip and a piece of clean film or Saran Wrap. Divide. You're thrusting into several bowls, however many colors you want to use on your design. I'm using six bowls to create a pastel rainbow cake. Now they a piece of clean film or Saran wrap out on the counter and line up the colors, a frosting in a row, spinning them right next to each other in the order you want them to be on the cake. Role of the plastic wrap up. Choose which color you want to be on the bottom of the cake and twist that end, cutting it off with scissors and then dropping that cut end down into a piping bag fitted with a startup. Twist the end of the piping bags so that the frosting is pushed all the way down to the tip. 17. Rainbow Textured Frosting: Put your chrome coated cake on a timetable and rest the piping tip down on the cake board and squeeze the bag to pipe a star-shaped or frosting on the cake. Release your pressure on the bag as he pulled the bag away from the cake to leave a neat edge to your style. Continue all the way around the bottom of the cake. Resting the piping bag on the cake board makes sure that the frosting goes all the way down to the bottom of the cake. So there's no Chrome code visible. After the first row of stars. Move the piping bag up to pipe another row above that first row. Piping each star directly above the one below so that you're completely covering up the crumb coat with these pipes stars. You should start to see the next color in the piping bag coming through. But if you still NDC that fast color, squeeze some of the frosting out into a bowl until you see the next color. As you pipe this row and the rest of the rays of stars going up the sides of the cake. Each of the colors that you lined up in the plastic wrap will be pushed down through the colors below it. So the colors will come through one by one, but there'll be slightly blended with all of the other colors that were below it in the piping bag. So the colors will blend gradually up the sides of the cake to create a beautiful gradient of color. There are lots of variations on this technique, depending on how many colors you want to incorporate and whether you want them to blend together or not. You can frosted cake with this star-shaped texture using a single color with separate piping bags with a different color in each one. And you can rotate through the piping bags and that will create bands of color on the cake like stripes, instead of blending the colors together gradually. Pipe all the way up to the top of the cake, piping the final row of stars said that they stick up a bit over the top edge of the cake. And that will create a 90 degree angle from the side of the cake to the top of the cake. Instead of creating a domed top on your cake. For the top of the cake, started the outer edge and peppering of stars, and then move your piping tip inwards to pipe and othering of styles within that first ring and continue piping until you get to the middle of the cake. This is so gorgeous. I could start it spinning all day long. 18. Ombre Frosting: Preparation: Andre frosting is by two colors or two shades of the same color gradually blend into each other, going up or down the sides of the cake. You content several bowls of frosting so that you have lots of different shades of the color or colors to begin with. But I like to start with the color. I want to be at the very top of the cake and the one at the very bottom, and mix them together as I go to create the gradient effect. You can spread the frosting onto your cake or pie piton. Both work but it's a bit quicker and Anita to pipe it on. 19. Ombre Frosting: I like to start by covering the top of the cake and the top of the sides of the cake, applying the frosting and then spreading it so that it goes all the way over the edges of the top of the cake to prevent air pockets later. And covering up the top section of the signs of the K2. You want the thrusting here to stick up over the top edge of the cake so that you get nice sharp edges later. Now take what's left, this first color and add a tiny bit of the final color, the color that's going to be at the very bottom of the cake. This will start the process of blending one color into the other type of spread that color onto the cake right below the previous color. Add a bit more of the final color to your bowl to make the color even closer to that final color. And spread or pipe that color on. You don't have to complete the cover of the crumb coat because these bands of frosting are going to spread out over the cake as you smooth the frosting in the next step. Repeat this process, adding more and more of the final color to your bowl until you get to the bottom of the cake and you'll use gestural final color to frost this very bottom section. Use the frosting smear that is grape around the cake, spreading the thrusting out of the cake and you'll see a lot of frosting come off on your frosting smoother. Use an offset spatula to scrape off that frosting and spread it over the cake wherever you see the Chrome code. Don't worry if you're spreading on a lighter or darker color than the frosting that's on that section of the cake because it's all going to blend together and make the gradient effect more gradual and subtle. When the Cronkite is covered up, scrape around the cake again with your frosting smoother. You can touch up any air pockets by spreading on more frosting over those areas and scraping again, you'll see that the colors are quite distinct bands around the sides of the cake. And to make them blend together more. Your offset spatula to wiggle around the cake, creating texture that you'll smooth in a moment. But what this is doing is mixing up the different colors so that the transition between them isn't as noticeable. Scraped around again with your thrusting smoother and use the frosting that comes off on your frosting smoother to spread over any applicants to fill them in. And then smooth again. Repeat until you're happy with the way we will your offset spatula smooth and touch up by spreading on more frosting and then smoothing again. Tidy up the top edge by swiping with your offset spatula from the outside of the cake towards the middle, pulling any thrusting that's sticking up with it to make nice sharp edges around the top of the cake. This technique will blend the colors of frosting so gradually that you can't see where one color ends and the next begins. 20. Ombre Frosting: Finishing Touches: Use any colors of the Andre frosting to pipe these pretty drops. It's on top to add some texture and tight. These pretty droplets are piped with a large round tip, like a 180 tip. I find that the larger the circle at the end of the piping tip, the easier it is to pipe neat droplets. Hold your piping bag vertically and place it at the edge of the cake. Sightly within the edge. There space to the frosting to bulge out without spilling over the edge of the cake. Squeeze the frosting out of the bag, raising the piping bag very, very slowly as the frosting spreads out to create the wide base of the droplet. Then lift the piping bag faster and release your pressure on the bag as you lift up and away, creating a need to peak at the top of the droplet. You can use any kind of frosting for this. But as with all piping techniques, it's essential that your frosting, it's the right consistency. If it's too stiff, you'll have egg apps and the droplets, whether frosting pulls apart from itself and it will require a lot of effort to squeeze the frosting out of the bag. And you're going to make neat peaks on the droplets because the frosting will break apart as you're reaching the tip. This butter cream consistency is perfect. And if you need it, then yours out to reach this consistency, just add milk or cream to make the buttercream less stiff. You can pipe a ring of drops it around the outer edge of the cake. Oh, continue piping rings within that fast during piping, each droplet between two of the droplets in the previous ring said that they fill in the little indent between the two droplets and completely covered the top surface of the cake. If you're adding a cake topper, these droplets are a great way to secure the topper. 21. Piped Ruffles: Using a Petal Tip: For good is piped ruffles. You'll need a petal shaped piping tip and any size will work. This is a number 125 by Wilton, and I love this size for four inch or six inch cakes, but for larger cakes, I would choose a larger tip. Dropped the piping tip into a piping bag, and you'll see it's a teardrop shape with a narrow and a wide end. And that's important for later. 22. Piped Ruffles: Layered Ruffle Frosting: These beautiful ruffles, It's best if your crumb coat is the same color as the ruffles. And I'll show you why in a moment, the frosting on the top of the cake is going to be visible. So if there are any crumbs in the crumb coat, you should let that set and then apply a final coat to just the top of the cake. Tins your frosting, check the consistency and spin it into your piping bag. You can use any type of rusting for this technique. It doesn't have to be buttercream because it doesn't need to set and become firm. Look at the piping tip to see which end is the narrow end and that's the end that will create ruffled edges as you pipe onto the cake. You can hold the piping bag with a narrow end pointing up or down. But if it points up, you should start at the top of your cake. And if it points down, you should start at the bottom of the cake. If you start at the top of the cake, let the fast ruffles stick up above the top edge of the cake so that the entire sides of the cake will be covered in ruffles. Spin the tan table. So the, but you're not aiming for a smooth even banned or frosting. These are going to be ruffles with lots of movement. You can play around with your movements as you take, varying the speed that you spend, the ten table or the pressure you apply to the piping bag because that will create more wavy ruffles which look really pretty. We're going slightly back and forth. We'll also make the edges of the thrusting ruffle more when you get to the end of your fast ruffle and it meets the beginning of the ruffle, sweeps the piping bag away from the cake as you release your pressure on the piping bag to end it, to neatly choose another point to begin your next ruffle. So it's not directly beneath the scene of the previous raffle. And by varying the starting point of view truffle after piping the ruffles all the way down the cake, the seams won't be noticeable. Hold your piping tip at an angle so that the narrow end, which is at the top for this cake, is held slightly outwards from the cake and the wide end is pressed against the crumb coat. This allows the ruffles to layer over each other and exaggerates the waviness of the ruffles because it's much more noticeable when the ruffles sticks out a bit from the cake than when it's pressed against the previous ruffle. If there are any places where the frosting doesn't behave the way you want it to. You can move it with the toothpick, but you have to do this straight away while the frosting is still soft and pliable. If you ate, the frosting might crack if you try to manipulate it. Keep piping ruffles down the cake, overlapping the previous ruffle up by about half so that the crumb coat doesn't show through in between the ruffles. The reason for using the same color for the crumb coat is that if you don't have a lab, the previous raffle enough and any of the crumb coat is visible in between the ruffles by being the same color as the ruffles, the crumb coat will be less noticeable than if the crumb coat was a different color. You don't have to pay each ruffle in a single step around the cake. If you need to pause and adjust your piping bag or take a break, you can swipe the piping bag away at any point and then continue piping where you left off with all of the layers and texture frosting on this cake, the seams will blend into the design by the end. The opposite is fine too. If you get to the end of a ruffle and find it easier to keep going. Mantis wiped off and then start again. Just move the piping bag lower to spiral the ruffled downwards and continue painting the next layer of the raffle. Then swipe the piping bag away later whenever you need to adjust the bag and push the frosting further down in the bag and then twist the top of the bag to apply pressure to the frosting and the bank so that you don't need to squeeze as hard to push the frosting out. Keeping the frosting typhi pushed down in the bag will mean that you are using less effort to pipe the frosting and so you'll put much less strain on your wrist. The reason for the narrow end of the tip pointing upwards or downwards if you're going to pipe and layer the ruffles from the bottom of the cake up to the top of the cake, is that as you squeeze the thrusting out of the bag, it fairly easily through the wide end of the piping tip forming a thick and straight edge. But the frosting needs resistance as it goes through the narrow end because there isn't as much space for it to pass through. So it comes out in bursts and that creates wiggles and ruffles in that edge of the frosting. If you run out of frosting, open the piping bag and threw him off trusting him trying to push the frosting down the side of the piping bag to push out any n the bag. Otherwise that will get trapped between the leftover thrusting at the bottom of the piping bag and the new frosting you've just added trapped as a problem because when you're piping as you squeeze the last of the leftover, but to clean out of the bag, the trapped air will shoot out at the piping tip really fast behind it and spray that buttercream out over the cake, making a mess on your pretty piping. If you have any trapped air in your bag, which you'll be able to see and feel in-between the leftover and new frosting in the bag. Just squeeze the last of your leftover frosting out if the piping bag into a bowl until the air sprays out and then pipe onto your cake. When you get to the very bottom of the cake, rest your piping tip down on the cake board to make sure the ruffles go all the way down to the bottom of the cake and that there's no Chrome create exposed there. To add more colors, you can switch between piping bags with different colored frosting, or you can use the same one bag piping technique as in the previous video to incorporate lots of colors with a gradient effect that any uses one piping bag. 23. Piped Ruffles: Decorative Ruffles: Piping texture onto a cake using leftover frosting is a great way to use up those leftovers. That it's also a simple way to add stunning details to an otherwise plain Kate. Using a petal tip to create ruffles is way to add texture to make a plane cake look detailed. You're going to lay your ruffles diagonally or horizontally or vertically. Make sure the narrow edge of the piping tip points towards the outer edge if the ruffle, because that's the end, that will create waves or wiggles or movement in the ruffle. To exaggerate the waves move your wrist very slowly as you squeeze out the frosting. And you can even pause for a moment to allow the frosting to create folds over itself for more movement. We're going your wrists slightly from side to side as you pipe will also exaggerate the waves along the edge of the ruffle. Overlap each ruffle with the next ruffle to complete the cover up the frosting underneath. And you can pipe just a few ruffles all cover most or even all of the cake with them. You don't have to stick to this style of ruffle. You can create ribbons of texture by piping in random directions on the side of a cake, always keeping the narrow end of the petal tip pointing outwards away from the cake. So that the wide end is pressed against the cake and creates a thicker edge of the ruffle to attach to the frosting on the cake for stability. And the narrow end creates more movement in the outer edge of the ruffle or ribbon that you see on the outside of the cake. 24. Piped Ruffles: Finishing Touches: Gold or silver paint can take a pretty cake to the next level by adding a metallic shimmer that's surprisingly edible. To make gold paint, you'll need gold busted us, which you can buy on Amazon. But make sure the item description says that it's edible, not just that it's nontoxic because items labeled non-toxic still shouldn't necessarily be eaten. Add a drop of vodka or any clear alcohol and stare it to make a paint which should be quite thick, but not as thick as a paste. The thick of the paint is the bolded that gold color will be, but it does need to be thin enough to be able to paint with. You can mix this in a bowl or even add the alcohol to the top. The dust comes in. The higher the alcohol content of the vodka or whatever you are using, the Shiny of the gold color will be, you can use clear extracts like clear vanilla or lemon, but your results won't be as shimmery. The alcohol in this paint evaporates quite quickly. So if you add too much alcohol, you can wait a few minutes for it to start to evaporate and the paint will thicken. Or you can just add molested us to thicken it straight away. If you make more than you need, leave it in a bowl and it will dry and become just a powder again. And then when you need gold paint for another project, you can add more alcohol to turn it back into a paint. And I'm all luster dust too. If you want to make more of it, you can do exactly the same thing to make a silver paint, adding a few drops of alcohol or a click Extract to silver luster dust to make an edible silver paint. To paint onto a cake, the frosting needs to have set, say that it's fun. This cake has been in the fridge overnight, but an hour should be long enough for the frosting to fill them up. Then when you paint onto the frosting, the paint will sit on top of the frosting. If the frosting hasn't sad or if you're using a frosting that doesn't get this fun when it sets like whipped cream, your paintbrush will sink into the frosting and create unwanted texture. And the gold paint will be buried in the thrusting instead of sitting on top of it. Dabbing motions work best with metallic paints because the paint pools as you dab, which leaves a thick layer on the frosting and that creates a strong color. If you paint using long brush strokes, dragging the paint brush along the rim of the truffle instead of dabbing and little pushing motions like this, you'll create thinner coverage on the frosting so the Goldman be as bold and shimmery. You can see the difference between the thin paint I'm using here after adding a bit too much alcohol to the paint. So it's quite thin and the gold isn't very bold. And now for this section here, I've added more gold busted us to the paint to make it thicker and the color is much stronger. If you paint gold, why you don't want it typically in paint, brush into alcohol or a CLIA extract to wet it and then brush the gold paint off the frosting. You can paint the edges of these ruffles gold, or you can use edible glitter to make the ruffles sparkle. To do this till the cake for an hour in the fridge off to piping the ruffles so that the ruffles fam up and hold their shape as you dab on the edible glitter or gold paint. This box past with my full minute butter cream instead of a softer frosting like whipped cream because the budget Corey and gets very hard when it's sets. So you went damage the shape of the ruffles as you paint.