Ribbon Textured Cake
Ok so what is it about this cake?? It has been ordered 3 weeks in a row now and the last 2 cake tastings I have had both brides have decided on this exact same look! I like to call it: the-ribbon-textured cake look, since it looks kind of like ribbons with texture and sounds better than the-horizontal-spatula look;-). This cake is romantic, rustic, and elegant all at the same time... oh how I LOVE this textured look!
So with all of the sudden requests for this cake decor here is a quick tutorial on how to create this look!:)
Materials:- Two cake tiers filled and crumb coated.
- Buttercream Icing (see tutorial here)
- Small spatula
- Stainless Steel Scraper/Chopper (available at Every Baking Moment in Dixon or Amazon)
- Stacking Boba straws (I get these at a restaurant supply store and you can also find these on Amazon)
Step 1. Trim any overhanging cardboard from the bottom cake tier and put some glue on the finished board to secure the board you just trimmed (with the cake on it) to it's finished cake board (see our cake board tutorial here).
Step 2. Put a thick coating of buttercream on your bottom cake tier and follow your typical smoothing procedures. I like to use my scraper on the sides and top. It doesn't need to be perfect but do aim to get it nice and smooth - this will be your canvas for creating your textured ribbons.
KEEP IN MIND THAT YOUR BUTTERCREAM IS DRYING OUT THE MOMENT YOU START WITH THE BUTTERCREAM SO YOU HAVE TO WORK FAST AND MAKE SURE TO COVER YOUR BUTTERCREAM BOWL TO PREVENT DRY OUT. This look will not look as nice with dried out buttercream.
Step 3. Using your small spatula, holding it vertically and away from you start at the bottom and scrap ribbons all the way up the cake tier. Let excess buttercream building on the spatula fall freely (you can clean it up later). In this step your cake ribbons will be smooth looking. Why even do this step if we are just trying to get texture you ask? All I can say is that I have tried it without doing this step first and for what ever reason it doesn't turn out the same (at least for me)
Step 4. Wipe your spatula clean and start making horizontal lines from one ribbon to the next all around the cake tier creating your textured ribbons (tried to show this on the pix here on the left on the top cake tier). Go in one direction and work as quickly as possible.
Step 5. With a sharp tool clean up any lumpy buttercream build up on the cake.
Step 6. Prepare bottom cake tier for stacking. I like to use 4 straws for a small two tier such as this one. Cut with scissors (so easy and strong that is why I love these straws:)!)
Step 8. Smooth out the mess! Try your best to smooth everything down. A little bit of water on your spatula or clean fingers can help give a smooth look to already dried buttercream (but use sparingly or the buttercream might give you some attitude!:))
Apply your ribbon and you are done! For ribbons I like to use double sided tape throughout the board rim, a lighter to clean up the ribbon cut edges and prevent fraying, and small pins to hold it in place.
Happy cake making this July!!:)