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Looking for ideas for Easter cake and cupcake ideas? This tutorial shows you exactly how to decorate 7 designs, step by step. From a cute bunny cake to a speckled egg cake, carrot cake decorations, lots of flowers, and stunning cupcakes, these techniques are all achievable with basic tools.
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0:00
These Easter cake and cupcake ideas are cute,Ā colourful, and surprisingly simple to decorate.
0:05
I'm going to show you seven Easter cake andĀ cupcake decorating ideas using buttercream,
0:09
including homemade stencil designs, speckledĀ egg cakes, piped roses, carved buttercream,
0:14
and a really fun technique that reveals a hiddenĀ design inside the frosting. Most of these use
0:18
basic tools and simple techniques for impressiveĀ results. The first technique uses homemade
0:24
stencils. Start by drawing or tracing your design.Ā I'm tracing a bunny face from my computer screen
0:29
onto a piece of paper. Now, place parchment paperĀ or wax paper over your sketch. Trace around the
0:35
background shape first, which will be your firstĀ stencil and your first colour. Then, trace the
0:39
details using a separate piece of parchment or waxĀ paper for each colour. Once everything is drawn,
0:44
cut out the shapes. When you layer the piecesĀ together, you should see how they combine to
0:48
create the full design. Chill your cake afterĀ frosting it so the buttercream is firm. Next,
0:53
mix the buttercream colours you'll need. A reallyĀ handy tip is to use a cupcake pan as your colour
0:58
palette. Just put a spoonful of buttercream intoĀ each hole. They're the perfect size and you only
1:02
have one thing to wash at the end. And then startĀ with the background stencil, pressing it onto the
1:07
cake. Spread buttercream over the top. Smooth overĀ it a few times to leave just a thin layer and then
1:12
carefully peel the stencil off. If there are anyĀ smudges, you can tidy them up with a toothpick.
1:16
Put the cake back into the fridge or the freezerĀ for about 10 minutes to set that buttercream
1:21
before adding the next stencil. Continue layeringĀ the stencils from the back of the design to the
1:26
front. And at the end, optionally, you can pipeĀ around the coloured sections to make the design
1:31
really pop. I'm piping the eyes instead of usingĀ a tiny stencil. And I'm scoring the mouth with a
1:37
toothpick. And there's a buttercream stencilĀ Easter bunny cake! The next cake is inspired
1:41
by speckled chocolate eggs. After assemblingĀ your cake layers with filling and frosting,
1:46
take your time smoothing the frosting for thisĀ design because there won't be many decorations
1:50
covering up the sides of the cake. WhileĀ the frosting is still soft and sticky, press
1:55
colourful mini eggs onto the top in a ring. NowĀ for the speckled effect, mix one teaspoon of cocoa
2:00
powder with one and a half teaspoon of hot water.Ā Before splattering it onto the cake, I recommend
2:05
protecting your work surfaces with cloths orĀ towels because this can get a bit messy. Dip
2:10
a paintbrush into the cocoa powder mixture, pullĀ the bristles back with your finger, and then let
2:15
go so they snap forwards and the cocoa splattersĀ onto the cake. This creates a speckled egg effect.
2:20
It's fine if the speckles land on the eggs, too.Ā It actually helps bring everything together.
2:25
Next is a carrot cake, which feels perfect forĀ Easter. Starting with the decorations, before
2:30
you add cream cheese to the frosting, set asideĀ a few spoonfuls of the buttercream base, which is
2:35
stiffer and easier to pipe with. Tint most of itĀ orange and pipe zigzag shapes onto parchment paper
2:40
to create the carrots. Add green food colouringĀ to the rest of the buttercream, and the leftover
2:44
orange in the bowl will make the green slightlyĀ muted, which actually works well for the carrot
2:48
tops. Put this into a piping bag with theĀ same small round piping tip - this is a number
2:53
four - and pipe three little spikes at the topĀ of each carrot. Freeze these for about 10 minutes
2:58
so they firm up. While they chill, assemble yourĀ carrot cake with cream cheese frosting. The full
3:03
recipe is on www.britishgirlbakes.com. Smooth theĀ frosting or add texture using the back of a spoon
3:08
or an offset spatula or palette knife and thenĀ lift the frozen carrots off the parchment and
3:12
arrange them on the cake. I like placing themĀ where I'll cut the cake later so that they mark
3:17
out the portions. This is a simple decorationĀ and it only takes a few minutes, but it looks
3:21
so pretty! The next cake is a carved buttercreamĀ design. Start by crumb coating your cake and then
3:26
spread on a smooth layer of frosting and freezeĀ it for about 15 minutes. Then add another final
3:31
layer of frosting, but a different colour. BothĀ layers of frosting should be neat and smooth. And
3:36
the second layer should be as thin as possibleĀ without exposing the colour underneath. Chill
3:39
the cake again until the buttercream is firm. AndĀ now dip a clay modeling tool into warm water and
3:44
start carving into the frosting. This hook-shapedĀ tool works well for things like dandelion seeds,
3:49
and a round tool can carve larger circular shapes.Ā A pointed tool is great for stems, for leaves,
3:55
or for the outline of flower petals. After eachĀ time you carve, dip the tool back into warm water
4:01
to remove the buttercream and keep it warm soĀ it glides through the frosting. You can combine
4:05
colours and designs to create really strikingĀ carved buttercream cakes. You can carve cupcakes,
4:11
too. Pipe two blobs of different colouredĀ buttercream onto a cupcake using a large
4:15
round piping tip. This is a 1A. Then flip itĀ over and press down onto a piece of parchment
4:20
or wax paper and put this into the freezer for 30Ā minutes to chill and set the buttercream. Now, use
4:25
clay modeling tools or the pointed end of a petalĀ piping tip will work instead on cakes or cupcakes.
4:31
Next, let's make a buttercream rose cupcake.Ā Use a petal-shaped piping tip - this is a number
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104 - and start by piping a blob of buttercreamĀ in the center of the cupcake to give the rose
4:41
some height. Hold the petal tip with the narrowĀ part pointing upwards and pipe a spiral around
4:46
the blob while spinning the cupcake to form a roseĀ bud. Next, pipe arcs around this. Each arc should
4:52
overlap the previous one by about half. Angle theĀ piping tip so that the top points slightly inward,
4:58
which helps the petals wrap tightly around theĀ center. And as you move outward, gradually angle
5:02
the piping tip backwards so that the petals fanĀ out from the rose. This is beautiful as a single
5:08
cupcake, but it also looks amazing as part ofĀ a cupcake bouquet. Next, I'll show you how to
5:12
stencil around the sides of a cake. Cut parchmentĀ or wax paper to the same height as your cake and
5:18
draw or trace your design onto it. Cut out theĀ shapes while leaving the surrounding paper intact
5:22
so it works as a stencil. Wrap the stencil aroundĀ the cake and spread buttercream over the cutouts.
5:28
For these stems, I'm spreading the frostingĀ up and down rather than sideways so I don't
5:32
pull the stencil away from the cake. For largerĀ shapes that are completely surrounded by paper,
5:37
spread inwards towards the middle of the cutoutĀ for the same reason so that you don't lift the
5:41
stencil away from the cake. Peel the stencil offĀ and clean up any smudges with a toothpick. Chill
5:46
the cake before adding the next stencil so thatĀ the first parts set. Because the flowers in my
5:51
design are close to the stems, I ended up makingĀ separate stencils so that the colors wouldn't
5:56
smudge. Ideally, you'll leave about an inch aroundĀ each shape on the stencil to prevent spreading
6:01
frosting over the edges and onto your cake. PlaceĀ each stencil onto your cold cake, spread frosting
6:07
over it, scrape away the excess to leave aĀ smooth, thin layer behind, and then peel the
6:11
stencil off. As long as your cake is really cold,Ā this technique is very forgiving. This final cake
6:16
uses a technique I call facelift frosting. YouĀ pipe a design onto a cake and then turn it into
6:21
a completely flat design. Start by piping yourĀ design onto the cake and freeze the cake for about
6:26
20 minutes. Then pipe buttercream over the entireĀ design to cover it completely. Freeze the cake
6:32
again for another 20 minutes and now warm a cakeĀ scraper by dipping it into hot water or running it
6:37
under a hot tap. You can also warm it with a hairĀ dryer or a blowtorch. Then start scraping around
6:42
the cake. At first it will feel like a terribleĀ mistake because you're scraping away frosting
6:47
you just piped. But as you continue, the hiddenĀ design underneath starts to reveal itself, and
6:52
it's actually really exciting to watch. The finalĀ result is a perfectly flat cake with an embedded
6:57
buttercream design. And one last quick tip beforeĀ you take your Easter cakes outside: as the weather
7:02
gets warmer, remember that butter melts andĀ so does buttercream. So, if you're displaying
7:07
your cakes outside for an Easter party or a springĀ celebration, try to keep them in the shade instead
7:12
of placing them in direct sunlight. Otherwise,Ā the buttercream can start melting very quickly.
7:17
So, tell me in the comments which of these sevenĀ Easter cake and cupcake decorating ideas you're
7:21
going to try next. And to learn hundreds moreĀ cake decorating techniques and designs, visit
7:25
my cake school on www.britishgirlbakes.com. JoinĀ my channel membership on YouTube to get access to
7:30
my perfectly smooth frosting course, exclusiveĀ videos, and other perks. Thanks for watching!
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