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!
Hi Mehak--I'm sorry that you are having trouble with viewing videos! This is most often a sign that something on your computer needs to be updated-- Usually either your Adobe Flash Player or your browser.
Here is a link to the Member FAQ section (located beneath Member Resources in the right side bar) --Scroll down to question #5 and you will find quick, free, and easy links that you can download for any necessary updates. Please let us know if you continue to have viewing issues! (info@mycakeschool.com) --
Also, as a beginner, the best place to start is in the Decorating Basics section. There, you will find how to bake a cake from start to finish, how to crumb coat a cake, the different smoothing methods, how to pipe borders, etc. --
Hope this helps!
Loving this cake!! I must try this one with my butter cream!!!
Hi Melissa and Bebe
Thank you for this tutorial! . . . am making a wedding cake in August and will be using buttercream instead of fondant. question, your icing looks so white, what butter did you use. My buttercream always comes somewhat yellowish because of the butter. Also, we don't have Crisco here so I wonder if any shortening sold in the grocery will be okay. . . . . .
Thanks again!
Ofelia
Hi Ofelia, We like to use Land o' Lakes butter, it is a lighter color butter. Do you have that available to you? I am sorry you do not have Crisco available to you. A high ratio shortening is also good for making buttercream, it would be available at cake supply stores or online. I have used Sweetex, Wesson, and CK Products high ratio shortening and like all of them. An all vegetable shortening for your grocery store would probably be ok. I just can't be sure since I haven't tried it.
Ok so I just used this technique on a 3 tier 50th anniversary cake and I LOVE IT!!! I never want to have to smooth buttercream again after doing this! Thanks so much for this awesome tutorial - now I just have to convince everyone that orders a cake from me that they want ridged buttercream! Thanks again Ladies for another outstanding job and making my life easier!
Hi Julie, that is music to our ears! So happy that you love the technique. I LOVE textured buttercream for the look & for the simplicity--this is right up there at the top of my list of favorites too! ;0) --
Butiful :)
Melissa,
I need some how to help, If you can see this cake... How does one get this look with buttercream? I know to airbrush the color but I mean the icing technique.
Hi Brenda, I really think that these are strips of fondant that have been applied to this cake much like we did in this video tutorial:
However, if your client wants a buttercream cake, you could get something a bit similar by using a spatula to make the impressions into a freshly frosted cake as you turn the cake on the turntable. I would start at the bottom and work your way up. Also, using a large petal tip to pipe row by row starting from the bottom and working your way to the top with a slight overlap could be an option too but it is difficult to keep an even pressure and to get a clean look from this sort of piping.
I hope this helps!
I received a last minute Wedding Cake order for this Saturday. I am out of Hi Ratio Shortening. Do you think your Fluffy Buttercream recipe using Butter and Shortening would work as well?
Hi Robin, yes it will work just fine! ;0)
Hi there,
I love the look of this cake. I’m wondering if this technique would work with your cream cheese butter cream frosting.
Thanks,
Caryn