Tips & Tricks - Gender Reveal Cake
DECORATING INSTRUCTIONS
Place two layers of the cake on parchment paper and using a 2.5” or 3” cookie cutter or the opening of a glass, cut rounds out of the centre. Do not cut the third layer.
Place one cut layer of cake onto a cake stand or chopping board, spread with buttercream.
Place second cut layer on top and fill with blue or pink jelly beans.
Frost second layer and top with the final uncut layer
The crumb coat creates a smooth foundation to work with and traps all of the loose crumbs so that they don't end up on the final layer.
Spread a thin layer over the entire cake with a spatula or palette knife, filling in all the cracks and holes (like in between layers), and smooth it all with the scraper.
Put any extra buttercream in a different bowl so that you don't end up with crumbs in the final layer of buttercream.
When you’re done, it should look like a semi-naked cake that’s pretty close to level on all sides and the top.
Put it in the fridge for at least 20 minutes (even overnight is a good idea) to let it firm up a bit before adding the final layer.
Place a large dollop of buttercream on the top of the cake and using a pellet knife or spatula, smooth the top so that you have around 2cm of the buttercream on top, smooth the remainder down the sides of the cake and cover with a thick layer. Holding the scraper at a 45-degree angle and vertically level, gently scrape the cake while turning the turntable plate/board slightly. Place any extra buttercream back in the bowl and wipe the scrape after each turn. If you notice any gaps in the cake finish, simply fill them in with buttercream and keep scraping.
As you smooth the sides of the cake, the buttercream on the sides will begin to reach higher than the top of the cake like a crown. This is what you want. To get a clean, sharp edge, take the scraper or palette knife and level off the top, smoothing the outsides of the buttercream crown toward the centre of the cake.
Place the tip in the bottom of the piping bag. Mark a line with your fingernail ⅓ the way from the top of the tip. This is where you want to cut the bag with scissors. Be sure not to cut too much off or the tip will fall out. Replace the tip into the bottom of the bag.
Next, place the piping bag into a tall drinking glass (beer glasses work great for this), and fold the opening of the bag down around the glass. Use a spatula to add the buttercream to the bag.
Unfold the portion of the bag wrapped around the glass. Gently press the bag to get any air bubbles out. Gather the excess bag material, and twist it tightly to secure it.
Hold the twisted part of the bag in the nook of your thumb and index finger. This is where you will gently squeeze from. use your other hand to guide the bag.
Hold the bag perpendicular to the cake. With the piping tip about a half inch above the cake, squeeze buttercream onto the outside of the cake gently to create small dollops.
As you reach the size you want, slowly lift the piping bag to let the dome get a little taller, then release the pressure and lift up.
Lightly place half of the pink and half of the blue jelly beans on top of each dollop.
