Tips & tricks - Rainbow Unicorn
DECORATING INSTRUCTIONS
Put a very small dollop of butterceam onto the cake board or plate to keep the cake from slipping around.
Place the first layer onto the plate or cake board bottom side down. Put a large dollop of buttercream onto the layer can spread it around using a palette knife or spatula until you have an even layer that is around 1-2cm thick. Place the next layer on top, bottom side up. For a three-layered cake, repeat the process.
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.
To add a crumb coat, 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 buttercream. When you’re done, it should look like a semi-naked cake that’s close to level on all sides and the top. Stick 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 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 sprinkle ⅓ of the round confetti sprinkles onto the dollops.
Lightly press the remaining confetti sprinkles around the bottom of the cake using your palm. Pick up any that fall off and repeat the process.
Place the balloons, rainbow and unicorn into the centre of the cake as shown and voila. Enjoy your masterpiece!!