Working with Buttercream: Simple and Stunning Spatula Techniques

Amy Kimmel, Baking and Pastry Arts Instructor

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11 Lessons (58m)
    • 1. Introduction

    • 2. Carving the Cakes

    • 3. Stacking the Cakes

    • 4. Crumb Coat

    • 5. Applying the Second Coat

    • 6. Smoothing the Cake

    • 7. Spatula Technique 1

    • 8. Spatula Technique 2

    • 9. Spatula Technique 3

    • 10. Spatula Technique 4

    • 11. Thank You!

32 students are watching this class

Project Description

Make a simple, yet stunning cake at home.


Finding time to prep ingredients, bake a cake, cool it, prepare frosting, gather tools, and decorate a cake can feel overwhelming.  I really want you to practice what you've learned and feel proud of yourself for creating something beautiful and totally edible.  So, don't feel like you have to do it all in one day.  Personally, I find time during an evening at home to bake my cakes and cool them.  Then, I wrap them twice with plastic wrap and freeze them until I'm ready to use them.  I also prepare my buttercream and store it in the refrigerator.  When I'm ready to decorate, I pull my cakes out of the freezer and my buttercream from the fridge.  I let them sit for about an hour until the buttercream is soft and I can re-whip it to it's fluffy deliciousness.  Voila!  I have my components ready to go and I didn't spend half of my day getting ready to decorate one little cake.  And the bonus of all this is you can make larger batches of things, keep them frozen, and be ready to practice your decorating at any time!  Now to the actual project...

It's simple.  I just want you to choose one of the spatula techniques and practice it.  If it doesn't work out, smooth your cake and try again.  Once you have a result that you love, take a picture and upload it to the platform!

If you have any questions or run into bumps along the way, just post your questions on the discussion board and I will do my best to help.  I can't wait to see your cake!


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