Transcripts
1. Buttercream Tiered Cake Trailer: You are beginner in cake decorating and you'd like
to learn how to create super sharp edges
on your cake and stack two tiered cakes together,
this is a class for you. We'll be building this
cake from start to finish. So with the leveling,
tating, filling, stacking, crumb
coating, final coating, creating a nice combed finish, super razor sharp edges, and then stacking our
tiered cakes together, plus decorating with gold
leaf and edible butterflies. This class is geared to beginner to intermediate level
cake decorators. So pop on your apron and
let's jump right in.
2. Module 1 Preparing Cake Boards: The first step is to
apply our little disc to a temporary cake board or an acrylic disc if
you have any on hand. The reason why we want to
do this is to ensure that our top tier has got something nice and firm
underneath it, so our top cake. And that way, when we add
in our support beams, the support beams
are going to come in contact with this cake
board from the underneath, and it'll help to hold the
weight of that top tier. If you were to plant
a cake on top of another cake, and miss this. So complete skip this step. What'll happen is
the support beams that are usually our dolls. Rather than having something solid to come in contact with, it'll come in contact
with the cake sponge and what happens
the cake sponge. After time, the
weight, the pressure, the doll travels through
the cake sponge, and there's zero support, and eventually your cake
will become love sided. Sometimes it can even just
fall apart completely. So that's why we want
something nice and firm for underneath our cake. We're gonna pop this
into the freezer and continue with
the next steps.
3. Module 2 Level and Tort Your Cakes: Here I have my prepared cakes. What I like to do is bake
my cakes the night before, wrap them in glad wrap once
they've cooled down a little, and then pop them into the
fridge to set completely. This allows our crumb to
settle as the cake cools down, it actually shrinks
a little bit. If you were to decorate
it immediately just after it started to cool
down from the oven, what'll happen is your
stacked decorated cake will start to change
shape because it never had the
opportunity to settle. Our next step is
to level the cake. So what you want to do is
take a look at your cake, and notice if there's, like, a lower section. For me, that looks
to be about here. So from here, I'm
going to come down about half a centimeter
from the top with my knife. I'm going to hold my knife with my index finger along the spine, thumb on top, and my digits wrapped around the sides there. I'm going to tuck my elbow into my side body to help
hold my knife steady, and I'm just turning
my turntable. This will create a
line around the cake. Bring yourself eye
level with this line, go around and just make sure that you like the
way it's been drawn. This is going to create a
guide for us now to cut against to level our cakes. Notice my knife is
staying steady. My turn table is doing
all the work for me, just keeping it in line with
that guy that we've drawn. Now we have a nice level cake. You can use a scrap
for cake pops. And then bring
yourself eye level, make sure that you like
the way it's been cut. If it still happens to have a little bit
of a raised edge, you're still in time to
be able to trim that off. So that is how you level
your cakes super easy. The next step is
to tort our cakes. What is torting that is just creating layers out
of a solid cake. So for a standard cake, I like to use two cakes
that are 3 " tall, and then I cut
those each in half. So we have a 1.5 inch
tall cake layers. What I'm going to
do is just hold my knife right in the middle. I'm going to lock my
elbow into my side body, keeping that blade as close
to the center as possible, drawing that line again, coming eye level with the cake and
spinning my turn table. The faster you spin, the more likely you are
to note whether or not your cake line has
been drawn evenly. And if you like the
way it's been drawn, you can go ahead
and tort your cake. This time, it's gonna
need a little bit more aggression from your arm, rather than just kind
of standing still. I'm going to be
pulling and pushing the blade and turning
my turntable at the same time following that line that we've
drawn with the blade. Once it reaches the center, it's going to hold
my knife right in the middle.
Turn my turntable. That should give us a nice, clean cut, and we've
torted our cakes. If you wanted to make skinnier levels of
your cake layers, you can go ahead and do
that again and just sort of create four layers out of
one cake totally up to you. For the purpose of this class, we're only going to be working
with two layers per cake. Because this is a two tier cake, we're going to do the same
for our top tier, as well. Follow the same steps
again for your top tier. This is a five inch cake
that we're working with. Drawing that line and
then following through. Oh, my gosh, This
cake is so delicious. This is a mud cake and a
butterscotch altogether marbled.
4. Module 3 Stack Your Cake Layers: Next step is to stack our cakes. That is just creating some
layers of frosting cake, frosting cakes of alternating. I'm going to start
off by applying a little bit of frosting
onto my cake board. With that, I'm going to attach
my first layer of cake. This is a five inch, and I'm making sure that the
baked sides facing down. Cut side is facing up. We'll have two of these
because we're using two cakes. Making sure that it's
centered on them and give it a nice firm press. I'm going to add about
a tablespoon and a half worth of frosting
right in the middle. And then holding
my little spatula, my index finger at the top, my digits wrapped
around the side, and my thumb on the other side, so just holding it like this. I'm going to angle it 45
degrees up towards me, pull, 45 degrees away
from me and push. We're marrying this
motion up with a turning of the turntable. And then if it's sort of
coming up and over the edge, just grab it and peel it
back towards the center. This is going to
help to smooth out our frosting and get it
up and over the edge. Very important that our frosting comes up and over the side. Now I'm just sort of
lifting, pulling, lifting and pulling as
I turn my turn table. I'm going to offset
any of that extra frosting back into the bowl and then grab my
next layer of cake. Make sure that it's
got two cut sides, place it right in
the middle, bring myself eye level with the cake. And then when I'm happy
with the position, I'll press down firmly. And if you do see
a bit of a slant, press down more firmly in that
area to help level it out. If it's too slanted, you will need to
grab your cake knife and trim off that excess. But I'm pretty happy with that. And then I'm just going
to rinse and repeat. Pulling and pushing. We have that 45 degree angle, turning that turn
table and pressing our frosting out and over
the sides of the cake. Next step if you want to. In fact, it's pretty probably a good idea
to practice this. It's to hold your spatcha at 45 degrees and 45 degree
will go up towards you, holding it right in the
middle so you can see that my index finger is planted
in the center of the cake, and I'm just going
to hold it there. I'm adding ever so slightly, just a little bit of pressure
as I turn my turn table, and that's going to
help to create a nice, even flush top just like that. Making sure that
it's two cut sides. Bring yourself eye level. If you like the position, give it a good press press down where it might be
slightly more raised. And the reason why
we want to make sure that we have the
frosting coming up and over the edges is that we don't trap any air in between
our cake layers. If you do have any trapped air, what'll happen is your
cake will continue to settle and gravity will push
the cake layers downwards. If there is an air
pocket trapped inside because frosting didn't
come up and over the edge, that air bubble
will eventually get squished out and create a bulge
on the side of your cake. On goes our last layer of cake, and I'm actually really
happy this is super lopsided because now I can demonstrate
how to correct it. So when you have
lopside like this, what you can do is
take your cake knife, bring it up to the
edge that is lowered, and then just give
it a bit of a spin, keeping it level with
the lowered side. And what this is going
to do is it's going to find the raised area. And bring it nice and level. So again, just starting off at the lowest part of your cake, give it a spin, hold
your knife steady, and it'll just intuitively find the ray section and bring it to the same level as that side.
5. Module 4 Crumbcoating : Now that a cake
has been stacked, we're going to
create a crumb coat. So act as though you're adding just another layer of frosting. Only this time, we're going
to make it super duper thin. Gonna hold it in the middle. Hold it steady and just
turn your turn table, and you can see how thin
that is on the top. And now I'm going to
grab a little bit extra frosting on the
end of my spatula, and I'm going to work
across from the other side. We're going to be creating
that 45 degree angle again, going to push the
turntable away from us, 45 degrees in the
opposite direction, pull the turntable
towards us and just marry that motion up. I'm going to use the
excess frosting that's on the outside of our cake and allow that to
feed the crumb coat. I'm going to collect
any excess and then just replant it
back onto the cake. So to collect the excess, just
hold your spatula steady. Turn and turn, and this will help to create
a bit of a layer, offset that layer of frosting back into the
areas that need it, and continue to massage that
frosting onto the side. I'm going to grab my frosting
scraper and making sure that it's in complete
contact with the base board. You'll make sure
that it's also at a 45 degree angle to your cake. If you hold it out here,
this is 90 degrees to cake. It's not going to
smooth. It's going to scratch your cake. You want to make sure
that's smoothing. So peel that elbow in, make sure you have a nice 45
degree angle with the cake. Hmm. And then two. Make sure it's
just the very edge of that scraper that's touching your cake and start to
tune your turn table. Just collect some
of that frosting. If you have any
excess, like I do, you can plant it into
any trouble spots or you can just use your spatula and go into some fresh frosting. Our aim here is not to
get a perfect finish. We just want to
smooth it out just enough that we can make sure that the whole cake
crumb has been touched. I'm actually going to leave
it at that so you can see just how messy that is. It's totally fine.
You're covering it one more time with
more frosting anyway. But if you wanted to,
you could practice getting a perfectly
smooth finish. And if you wanted to do
that, just literally dump frosting into any pockets. Notice how I'm not
working it in, I am literally just dumping. And then I'll take
my scraper and go around making sure you have a clean scraper every
time you go in. So give it a couple of turns, adding just a little bit of pressure to help move
the frosting around, dumping any excess frosting
into areas that need it. And before I go
on, I will remove frosting from my
scraper and continue. I'm just going to do one solid
motion without stopping. And that is my crumb
coat complete. If you do get any
areas like that where your cake looks like the
crumb sort of coming undone, just give it one smooth out like that and
do not touch it. That is perfectly
fine, just as it is. I'm then going to
remove that top lip. So coming in with a
super clean spatula, I'm going to find the
lower section of my lip, feed my spatula inside there, and then pull it in
towards the middle. The angle of my spatula, again, is that sort of 45 degree angle. I'm going to come back
where I left off. Smooth in and collect
some extra lip. So we're going over
where we left off and collecting a little
extra lip each time. By doing this, it
just allows you to keep your top edge
nice and level. Smooth. Okay. That's it for our crumb coat. You can now pop this
into your fridge to set preferably for
at least an hour. If you're in a rush,
you can pop it into your freezer for about
ten to 15 minutes. Follow the exact same steps
again for your bottom tier, and then allow that to sit in
the fridge to set as well. Because it's a larger cake, we do need a little
bit more frosting. Smooth that out towards
the edge of the cake. Holding it in the middle to make sure it's nice and level. Two cut sides goes on next. Two cup sides again. We are reserving
the baked side for the very first layer and
the very last layer. And again, that last layer is going to have a baked
side and a cut side, cut side facing down,
Bg side facing up. Nice. The reason why we
want the big side facing up is because the crumb
is inherently baked in. The cut sides are going
to have loose crumbs, and so it just allows
us to have less crumbing when we're
applying our crumb coat. Whereas working with a cake
that has a cut crumb exposed, will release those crumbs within your frosting and it will
just look really messy. Applying that frosting
onto the sides, as well. Just using anything
that's already on the side to feed
their crumb coat, that magic 45 degree angle as we massage that frosting
on the cake. Our aim here is to get
coverage. It is not too smooth. So now that our cake
is nicely covered, go to grab that scraper, and now we get into
the smoothing. It's going to catch
any excess frosting, move it into areas
where it's needed. Gonna offset into areas that need a little
bit extra love. Clear off my scraper. Making sure it's nice and clean and going in for a final smooth. Holding that 45 degree
angle and making sure that the whole scraper is in contact with a cake
board at the bottom. Finding that lower
section of your lip, drag towards the middle. Reset where you left off
and collect a little extra. Making sure to
constantly be cleaning your scraper or your
spatula after every slipe. Into the fridge,
she goes to set. And the next step will be to create our final layer of sting.
6. Module 5 Final Coat and Sharp Edges: Next step is to create that
final layer of frosting. Our ganache has set
nice and solid. You can tell it's sort
of sticky and it's got a bit of a
crusty film to it. I'm going to be decorating the outside, though
with buttercream. So you can use buttercream
on top ganache. Making sure the ganache
is nice and set. The recipe that I'll
have for you guys is the vegetable shortening
based butter cream. I've zapped mine in the
microwave for about 20 seconds, and I've stirred it through. So this is going
to create a nice, creamy texture for us, and it's going to
reduce the amount of visible bubbles that you can see in the frosting
when you smooth it out. I'm going to start
with the very top. I have my index in
the middle here, my thumb on the side, and my digits roughed
around the back. And then going to just continue with the same
technique from before. Rotating the turntable
while pulling and pushing and creating that 45
degree angle of my spatula. Once it's up and over
the edges of the cake, I'll hold my spatula in the center at a 45 degree
angle up towards me, and I'll just turn my turn table just to help get
a nice flat top. Swipe off when you swipe off? Kind of bring it towards you and keep the special
nice and close to the cake. So I don't want you guys to
be lifting up like this. You sort of just swipe on a diagonal towards
you and lifting off. I'm then going to take some more frosting, dump it on the side, and then massaging it with
that 45 degree angle, back and forth motion. The turn table is doing most of the spreading
work for us. I'm gonna then bring it
lower onto the cake. I'm working my way down. Adding a little extra as I go. I can just kind of hold
it steady to help collect extra frosting on the edge of my scraper and then dump
it back onto the cake. And remembering, our goal
here is not to smooth, but just to populate the side
of the cake we're frosting. So it's gonna look super
messy, just like so. And then we'll go in
with our scraper, making sure it's in
complete contact with the cake board
at the bottom. Remember to hold that nice
tight, 45 degree angle, and it's just the real edge of the scraper that's in
contact with the cake. We do add just a lier bit
of pressure to help collect any excess so we can dump it off into the areas that need
a little bit more love. And I'm constantly
looking out for those areas so I can dump the
excess into those spaces. Try to hold your scraper nice and tall and straight
rather than caving in or out. Whichever direction you hold it, that's the shape
your cake will take. So if your cake looks
like it's tapering in, it's because you're holding your scraper, tape it inwards. Now I'm going to smooth it out. So I'm going to hold
it onto the edge here. I'm going to do one
solid turnaround without stopping until I
reach where I left off. That'll give us a
nice smooth side. If you want to, you can
go over at a second time, again, making sure your
scraper is completely clean. Just like so. If you wanted to take
it to the next step, what you could do is
use a metal scraper, heat it up under some
boiling hot water, and then go in for a third
time or a second time. And then we'll find
that lower section of our lip and start to bring
it in towards the middle. The edges of your cake will
have a really sharp top edge. If your frosting has had just a little bit time to set remember our cake has
come out of the fridge. Once you smooth out the sides, let it just sit on your bench just for another
couple of minutes. That'll help to
solidify or kind of make the top area
a little bit more chilled so that when you
come in a second time, it'll create nice shove edges. There's two ways to do this. Now that we've got
a base to work on, like a nice flat base, what you can do is rest your
spatula onto that area. Cut into your frosting. So you cut into that top lip
and always making sure to go on with a super clean scraper or sorry, spatula each time. So again, arresting it where we left off, collecting extra, but this time,
we're cutting into that top edge that top lip. The alternative would be
to do what we were doing before and just overlapping over the top of the lip
rather than underneath it and just bring it in. However, the cutting does create a slightly
sharper finish. Alternatively, what
you could also do is pop your cake into the
fridge with that lip raised. And then when it's
nice and solid, you can take a super sharp, super hot blade and
cut off the excess. Now that all the lip is gone, I am just gonna go over and do just a little
bit more smoothing. You could heat up your
spatula for the step. You get a really nice
and smooth finish. I'm just gonna
leave it as it is. And that is our
top tier complete. We'll move on to our
bottom tier, as well.
7. Module 6 Textured Frosting using Combs: This final coat, we're
going to be using the little frosting comb here to create a bit more of
a textured edge on the side. I have my frosting,
but I've microwaved. So this is, again, the vegetable based vegetable
shortening based frosting. I am going to add it on the
very top to begin with. You can see it's
nice and smooth. Just a hefty amount on top. And just like before,
we're going to create that 45 degree angle pulling and pushing while
we turn the turn table. Bring it up and over
the sides of the cake. And we don't want
it to be too thick, but we don't want it to
be too thin, either. I don't want to be able to see
the crumb coat underneath. So I'm going to spin to
get a nice flat base. And then add heaps of
frosting onto the side. Then just massage
it onto the cake, spread it out a little. Using that 45 degree angle, pivoting my wrist and allowing the turn table to do
the spreading for me. So my arm is staying
in the same position. We just want coverage.
We don't want to smooth it with our scraper. Gonna collect any
excess off the board. And you can see
that's all covered. I'm now going to move
straight in with my comb. Gonna make sure to
hold it up against the cake board at
that 45 degree angle. And this is going to smooth and texturize our cake for
us at the same time. Just constantly turning until you're happy with the finish, I'm going to do one solid
swipe around without stopping. That's our cake done. I promise it's
actually that easy. You're just got to
keep doing it, keep practicing and it'll
happen like that. I'm going to hold
it one more time. I just go around to get just a little extra
smoothness on the cake. I'm gonna go without stopping. Oh. Gonna do that one more time. Adding a little extra
pressure 'cause I want the indens to
be slightly deeper. Yeah, just like that. Nice. So we were holding that
at a 45 degree angle. If you want to be a
little bit deeper, you would just angle
in a little bit more, and it'll really have to
create even more shape. So what I'm going
to do is make sure that I have a super
clean spatula. Gonna again find that
lowest point of my cake. And if I wanted to, I could
just let this sit for 15 minutes just to help the chilled cake because it's just come out
of the fridge. The chilled cake helped to
chill the top edge that when we cut into it
with our spatula, it'll create super sharp edges. So let's do that, actually.
Alright. This lit beauty's been in the freezer
for about 5 minutes. Just enough time for the top
lip to firm up slightly. And then gonna go in
with my clean spatula. Find the lowest point of my lip, so it's nice and
tall, nice and tall. Then about here, it
gets nice and low. So that's where I'll start. I'll enter from the center in, and I'll just trim
off that top edge. Clean up your little
spatula after every swipe. Start where you left off, and then grab a little
extra. Always going on. Nice and clean. Left where you left off. True mouth a little extra. And this just creates those super nice and
sharp top edges. You could use a super
hot blade instead. Totally up to you. Just go to do some maintenance. So our top up is gone. But now I am going to just
smooth out those cut lines. If your buttercream looks a
little bit bubbly on top, heat up your spatula
under some hot water. You can just hot tap water and then go over that section again. My spatula is nice and
hot from the hot water. You can see just how quickly that smooths
out that top edge, traveling really slowly
adding minimal pressure. And if you need to reheat
your spatula, you can. Just like so. Those gorgeous super sharp
edges have been achieved. It is now time to stack
our cake tears together.
8. Module 7 Dowel and Stack Your Cakes: Stack our cakes together,
we're going to need some support beams
in the bottom tiers. So we've only got one
bottom tier today. But basically, we're going to be using wooden dolls for this. If you want to use wooden dolls, you can use bubble
tea straws, as well. Because it's only a five
inch, it's not super heavy, so you can get away with regular plastic bubble tea straws, which are thicker
than drinking straws. But today, we are just
going to use our dolls. So if you wanted
to, you could mark a space for three or four dolls. I've got three today, and I'm just going to mark it
in a triangular formation. We want to make
sure that it fits well within a five inch circle. If you need to take a five
inch disc, a cake board, and just place it over
the top to give yourself some guidance as to how far apart you're placing
your dows you can. I'm just going to do it by eye. And then as I press
my wooden dows in, I'm going to give them
a twist with my hand. And this will ensure that
they go in straight. Once it hits the bottom, give it a bit of a wriggle. And then you can
cut it where the frosting marks the side. Or if you want to be precise, you can also just draw a
little mark with a pencil. And I'm going to cut
well trllly below that pencil mark so there's no pencil on the actual
inside of the cake. I'm going to pull
this out. It's going to be a little bit
messy, but that's okay. I'll cake top to you. I'll hide that. And I'm going to clean off
the cake off this and then use this to measure out
the other two of my dolls. We're going to make sure
that it's nice and flush. So use something
flat to really kind of get that evenness. And then where my
pencil mark is, I'm going to mark the other one as well. So I know where to cut. I'm going to use that to help stabilize my dolls and then do the same
for my second one. And when you mark
it, you mark it just slightly above that frosting. So now, when we cut it, you're not going to get any of that frost any of that
pencil in your cake. To cut your dolls, I
recommend these tube cutters. I'm going to place it
right in the middle. Crank it till you get just
below that pencil mark, if you guys can see that. And so we're leaving
the pencil mark behind. And we're cutting out doll. If you add a sand paper,
you can just sort of sandpaper that down
a little bit so you don't get any wood residue. Just below that pencil mark. I'll do that one more time. Take your dolls and just make sure that they're
all the same height. Grab something even,
really mark it in. They are very much the same. I'm pretty happy with
that. We're going to move on to applying these
onto our cake. I don't know if you
guys can see there, but these are
perfectly heighted. I make my own words now. But they're in height with the frosting just a little
bit below, actually. The important thing
is to have it slightly shorter than
the actual cake. And that way, our frosting
makes contact with the bottom of the cake board
that we're about to put on and helps it to stick
a little bit more. Just positioning
them where those little marks work and give it a good twist as it
was its way down. Make sure press it nice
and firmly in there. And then sticking our cakes together with a little
bit of frosting. The top tier is in the fridge. It's been there for a few hours. If you wanted to, you could
pop it into the freezer just to make extra certain that it's going to be nice and
firm and easy to work with when we apply it
onto our bottom tier. What I'm going to do is use a little spatula
to go underneath the frosting and release the cake and the cake board
from this temporary acrylic. Preferably, you'd want
to use a pallet knife. This is so much skinnier
than your regular spatula, and it creates less of a
mess on the bottom edge. So I'm going to feed
this underneath, and I'm pressing down so I can keep it as flat as possible. And we're just going
to break that seal between the frosting
and the cake board. If your cake came
out of the freezer, it'll be even less messy because
it'll be nice and solid. If it does raise and crack that butter
cream a little bit. No stress. I'll show you how
to fix that on the cake. I'm going to press in release a cake board by
pulling up diagonally. And then going to
play something a little bit more stable, like my larger batula underneath. I'm
going to release it. And now some people might
find this a little scary, but we're going to use a doll and we're gonna shove
it through the middle. This is what's going to
help us really carry that cake and keep it stable while we're lifting
it and moving it around. You could probably touch it if your cake came
out of the freezer, but just to not be making
contact with our skin, you can just use a doll instead. I'm gonna pop this
down for a sec, and we're gonna bring our
regular cake back up. We're then go to
apply just a touch of frosting in the center, covering those dolls while
we're at it, as well. And this frosting is
going to act like a glue to stick our cake
tears together. You don't want to press
the frosting beyond that five inch perimeter and have some raised areas and some lower air areas
like peaks and valleys. By doing that, it kind of
acts like a suction cup. So, find the front of your cake, and then find the
front of this cake, which for me, it looks
to be about there. And there. Align those
two fronts together. And it's as simple as just
placing your cake on top. Now, you're going to be tempted that as soon
as you put it on, you just take out the spatula. Don't go around, make sure that you're
happy with the position. I can tell that
it's two forward. So I still have the
ability right now to lift and pull it
back towards me. Once I'm happy with
that position, I'll hold on to my
doll, lift up slightly, just to give a little bit
of breathing room for my spatula so I can
easily pull it out. And that's it. Really easy. Once you're
happy that position, you can remove that doll, give it a bit of a twist
so it doesn't take as much crumb out
with, um, the pulling. I'm just going to clean
up a little spatula, remove any crumbs, and then fill in that
space with buttercream. The base is messy at the moment. I'll show you how
to clean that up. So we're gonna hide the whole
like it never happened. Hide any sorry, remove any
crumbs if any crumbs came up. And then we're going to fill in this space with buttercream. I'm going to take a
little piping bag, trim off the end about
a couple of mils. So we have a really closed
up, really tight tip. Gonna unravel it over our head. And then just using a spatula, feed in some soft buttercream. We won't need too much. About a tablespoon or so. I'm going to push it
all to the bottom, give it a little twist
so when we squeeze, but cream doesn't come
up the other side. And we're just going to squeeze
and turn the turntable. My hand is staying exactly
in the same position. Turn table is going to
do the spreading for us. And then some
people like to take a clean finger and go around. I'm actually going to
use my little spatula. Make sure it's completely clean. And then angle it up slightly
'cause I don't want it to touch the cake too much. I'm going to gently allow
that to collect the frosting, offset it, and then back
on very minimal pressure. And now we have
basically that nice, seamless finish between
our two cake layers. Just like so. That
is our stacked cake. It is now time to decorate.
9. Module 8 Decorate Your Cakes: We are going to be decorating
with some edible gold leaf, which is really, really
fun and easy to work with. I have the loose variety. And what I'm going to do is just literally touch it to where I believe the front of my
cake to be and lift off. If your um, gold
leaf doesn't want to stick to your cake
because maybe you've just taken it straight out of the fridge and it's
no longer tacky, you can just spray a
very fine mist of water. Onto the surface of the cake, and that'll help it to stick. Alternatively, you could just brush on a little bit of water and even use a brush to
adhere your gold length. But it's literally
as easy as massaging it onto the space and
then pulling off. Just touching it, massaging it if it needs a little massage. Then lift off. And I'm just gonna scatter
it all over the front. Disturb it a little
bit, if you like. Give it a bit of a rip to make it look a little
bit more scattered. And if you have little
problem areas like that, you can be strategic with where you place your decorations. You could even place a butterfly into that area or
some gold leaf. Once your gold leaf is applied, you can move on to out a
little edible butterflies. We're now going to apply our printed wafer
paper butterflies. You can buy these online, pre cut or a sheet
that you then just cut around the butterflies
yourself with scissors. And to stick them
onto your cake, if your frosting is nice and fresh and it hasn't
refrigerated yet, you can just stick them
straight into that frosting. However, if your
cake has firmed up, just use some fresh buttercream. Pipe a little bit at the
back of your butterfly. Give your butterfly a little
bit of shape by bending it and apply it onto your cake. I'm going to have it
traveling on a diagonal, so I'm going to start
at the very bottom. So we're gonna
take my butterfly, give it a pinch on one wing, a pinch on the other wing
to give it a bit of shape. Add just a touch of buttercream. Then stick it onto the cake. I don't want to be applying it onto gold leaf a gold
leaf is expensive. And we do not want to be
covering it with decoration. We want it to feature
nice and ominently. And then gonna apply just
a few more at the top. And if you can get some
edible butterflies that have a few
different slices, that'll look really nice. We'll give it some variety. So I got some medium
sized ones here as well. Give them a little bit of a
bend, give us some shape. Just straight on to the cake. If you're going to
be refrigerating your cake afterwards, note, take note that wafer favor
does absorb moisture. So if your fridge has
a bit of moisture, it can warp these,
unfortunately. So I'd recommend
storing your cake, decorate it in the
fridge in its cake box. So I'm going to be covering this with the regular cake
box and then taking that cake box and wrapping it in glad wrap many times over. To create a nice
airtight barrier away from the condensation. When you're ready to serve, take pop the cake on display. Take the cake out, let
it sit on your bench for about 20 minutes before
removing the glad wrap. The reason why I would
suggest doing that is so that any condensation that does form over the box because of
the shift in temperature, the brunt of that condensation will be taken by the glad wrap. So your little wafer
paper butterflies will remain unscathed. The ones on top, I'm
gonna face them forward. Give him a little bit more life. Am I bending him
up. Oh, so cute. Gonna add just a
few more tiny ones, and we'll call this
one a day. Hmm. I have some super tiny ones that I'll add in there, as well. And the closer I get to the
center of the cake from here, the smaller the
butterflies will become. And just remember to be strategic with where
you place them. If you have any areas of your
cake that you want to hide, this is a perfect opportunity
for you to do so. But that's it. That, my lovely friends, is how you create a
two tier cake with a textured comb frosting design, edible butterflies,
and gold leaf.
10. Conclusion: You guys enjoyed this class, please send me your photos. If you did participate
and created this. I would love to see
your little cakes. And also, if you'd
like some feedback, I can provide you with
feedback, as well. Thank you so much for
taking this class, and I'll see you
in the next one.
Rossana Aloi
