Hi, I'm Emily of British Girl Bakes and I'm going to show you how to decorate this pretty textured cake
I've started by mixing a few shades of pink using gel colours, mixing pink, red and a touch of violet
I've frosted my cake and chilled it for about an hour in the fridge so the frosting has set and it's nice and firm
Using an offset spatula I'm spreading frosting over a few areas of the cake, not too thickly but enough to cover up the white butter cream
butter cream, and I'm overlapping the colours in a few places, but it's mostly a single coat for now
Now with a frosting scraper I'm smoothing out the frosting, scraping off any excess to leave a thin
flat layer behind, cleaning my frosting smoother after each time I use it, so it doesn't smudge the
colours together. Because the cake is cold, I'm not damaging the white frosting underneath these pink
patches. I'm using my offset spatula to spread some frosting on the top of the cake
and smoothing that with my frosting scraper too, tied to the top. up the edges where the frosting has spread out over the side of the cake. The pink frosting
patches have already set onto my cold cake so I can layer other colours now. But if they're
still soft and sticky you can put the cake back in the fridge for ten or twenty minutes so that they set With my offset spatula I wiping on some of this very pale pink spreading it sideways to make little swishes on top of the other pinks I doing the same
thing here but vertically instead of horizontally, going over them a few times with a bit more
frosting until I get the texture I like. I'm doing this in a few places around the cake and I
love the contrast of this raised pale pink frosting over the flat dark pink frosting. Over here I'm
Over here I'm doing something similar but in a more random patch, not such a neat line
And over here, applying the frosting and then patting it with my offset spatula so that as I pull the spatula off
it pulls little peaks of frosting out with it to make a texture like stiffly whipped cream
Here I'm doing more horizontal swishes but I'm doing three rows. If you're enjoying this tutorial, please click the thumbs up button
I have a large area of white frosting over here, so I'm going to spread on another patch of reddish pink frosting, flattening it with my offset spatula
So if you have empty areas after you finish using your frosting smoother, don't panic, you can use your offset spatula in narrow areas as well
I have a module on painting on cakes with buttercream in my online course on 10 cake decorating techniques and I put the link in the screen and in the description below where you can find out more and sign up
I've mixed a few different shades and sizes of pink bowl sprinkles together and I can pinch and press the large balls into the frosting
but for the smaller balls it would take forever. So I'm dipping my finger in water and then pressing it into the sprinkles so that they stick to my finger
and then I can push them into the frosting wherever I want them to go, angling my finger around to get more covering
adding some more of the bigger sprinkles around the cake and now I'm going to pipe
frosting onto the cake with two round tips starting with this 1a tip and piping a
triangle of dots then with this little number 8 tip I'm doing the same
triangle formation and also some little lines of piped dots To decorate the top of the cake I fill two piping bags with different shades of pink and both have 1M star tips
I'm going to be using these gorgeous pink macarons and I've put the link for where to buy them in the video description below
Using my small round number 8 tip I piping a little line over here at 6 o and pressing a macaron into it and then another line of frosting opposite it at 12 o to attach another macaron Now two more lines opposite each other in between these macarons
So now they're at 12 o'clock, 6 o'clock, 9 o'clock and 3 o'clock
This is a great way to space things equally around your cake
Now with a line of frosting in between each macaron I can place the final four macarons
and there's the same distance in between each one all around the cake
In between the macarons I'm piping buttercream wiggles, starting with one shade of pink and holding the bag vertically with the tip just above the cake
And as I apply pressure to the bag to push out the buttercream, I'm wiggling my hand from side to side to make the buttercream fold over itself
I'm stopping when I reach the height of the top of the macarons so that all of the wiggles are the same height
I'm using this colour between every other pair. between every other pair of macarons and then switching to the other colour
filling in the gaps so that the wiggles alternate colours. And that's it! A pretty pink textured cake topped with buttercream wiggles and delicious
macarons. I love this technique because it's so versatile. You can really have fun with it
playing around with different colours and textures and create a truly unique cake
Thanks for watching! Subscribe to my channel british girl bakes for new cake decorating
tutorials every week