Ridged Buttercream Technique-Video
In this quick tutorial, I'm going to show one of the easiest ways to frost your cakes, using a ridged buttercream technique!
This style of textured buttercream is perfect for any skill level of cake decorating, and has a lovely rustic feel.
Whether you are frosting cakes for a birthday cake, wedding cake, baby shower, or just because- keep this quick and easy method in mind!
Today's short video is an updated tutorial that we first created in 2012- and we still use it all the time!
Frost a Cake with Textured Buttercream Ridges
This quick and easy frosting method can be completed in minutes! It has a professional, elegant feel yet is so easy. We hope that you enjoy it!
- First, fill and crumb coat the cake as usual, with a thin layer of frosting. You can use any frosting that you like for this method.
- Next, chill the cake in the freezer for 10-15 minutes (or longer in the refrigerator) to firm up the crumb coated layer of frosting. This is an optional step, but I find it helpful to firm everything up before moving to the next step.
- Next, frost the cake with the second (final layer of frosting). Smooth over the frosting with an offset spatula or bench scraper to even out the frosting. We will be texturing it and so it doesn't have to be perfectly smooth.
- Place the cake on a turntable. Using the tip of an offset spatula, apply pressure into the frosting while rotating the cake. With each rotation, move the spatula slightly higher, until you have reached the top edge of the cake.
- Decorate the top of the cake however you like! We created a spiral design, starting in the top center and spiraling out with an offset spatula while rotating on the turntable.
- We finished things off with a number cake topper and colorful sprinkles!
Thanks Melissa for this! I made it for a wedding this last weekend and posted a pic in the gallery under special occasions! It turned out beautiful!
Great! So glad--I'm going to check it out!
@iljam--I missed your question before, and I've never tried doing a gradient cake with this method. However, I think that both of the methods that you mentioned would work well. I'd probably frost the cake in sections simply because it seems easy enough to do it this way.
WOW!!! I think this is my favorite cake, it looks so delicate! I can't wait to try it...could SMBC be used for this technique?
Hi Maribel, yes, you can use Swiss Meringue Buttercream for this technique.
Thank you BeBe! Will try it with a cake i have to do this weekend :)
Such a beautiful technique and if you mess up it doesn't seem to show.Also no borders-GREAT!! Can't wait to try. Love you and all your talent.Thanks.
Hi Melissa..this is my favorite frosting look so far. You did a beautiful job demonstrating, and I love your Mom's voice in the background..makes me miss my Mom..You are so easy to follow, and I can't wait to not only try this technique, but to take the plunge and do my first cake with tiers! I will do this for my own upcoming birthday...wish me luck!
@Anita- thanks so much! I missed your comment earlier! (And I agree...woo hoo! No borders! ;0) )--
@Paula M~ So glad that you liked the video! :0) - I love this technique too-- textured buttercream always looks nice & is so fast and forgiving! -- Best of luck on your first tiered cake! Can't wait to see!!
Hi melissa..I'm celebrating my moms 80th birthday and I decided that this cake. It would be perfect..simple to make yet so elegant... I'm making a red velvet cake with cream cheese frosting....would cream cheese work with this technique??........love you and your videos! :)
Hi Aida--that is great! I love this effect. You can use this technique with any frosting--whether crusting or non crusting. Have fun! ;0)
Hey melissa...I don't have much time to make a peonni flower...where can I purchase one already made?...desperate ...thanks.
Hi I just joined your school n I m a beginner which cake would u suggest me to start with..! N I m facing prob in loading some of your videos like this one..