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These gorgeous wavy stripes can't be
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piped directly onto a cake. Instead,
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here's the secret: acetate. You'll need
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a piece wide enough to wrap around your
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cake, and after spreading buttercream to
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cover it, use a straight cake comb,
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wiggling it back and forth to create
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these wavy stripes. Pop them into the
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freezer for 20 minutes so they get cold
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and firm, and then spread another color
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on top. Wrap this around a cake that has
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been frosted with a crumb coat, and it
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needs to have been in the fridge so it's
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cold and firm. Spread buttercream onto
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the top, then put the whole thing into
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the fridge for an hour to set, and then
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peel the acetate off. If you have any
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air bubbles, just spread a bit more
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buttercream over those areas, and then
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scrape around the cake, ideally with a
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metal cake comb that you can warm up
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because that will give you the smoothest
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results. It's so much fun decorating a
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cake without actually touching the cake.
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You make everything first, and then you
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transfer it onto the cake. What do you
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think? Comment stripes and I'll send you
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a list of all of the tools I used for
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this cake decorating technique, and
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follow Rosie's Dessert Spot for more
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cake decorating tips and tricks.
