Friday, April 26, 2013

Rustic Burlap Wedding Cake

See all those sensuous swrils in the frosting?  Those don't just happen.  It is almost an art like piping.  I used a spoon and soft frosting.

This wedding cake was frosted in an all butter buttercream tinted with a little ivory.  I've decided ivory is more yellow than brown.  If I were to do it again, I would use a tiny bit of brown instead of ivory for that rustic look.  Buttercream swirls do not happen on cold cake.  I like to keep my cake chilled because they are much more stable.  This one had a cream cheese filling which is quite soft when room temprature, but quite firm when cold.  When I frosted the outside, the buttercream on the outside kept getting too firm to make sensuous swirls so I ended up putting the whole frosted cake in the oven on warm for 3 minutes to heat the buttercream so I could get it to look better.  In the future, I won't chill the cake, or maybe I will, I will just let it sit on my counter for an hour before frosting.  Also, something to note, when using burlap, raw edges give of tons off tiny fibers.  I stitched the raw edges and used a glue gun so the fibers wouldn't get in the cake.  The twine is held to the burlap with hot glue.

1 comment:

  1. I've been asked to do a similar cake, can you please tell me how you did this step by step? The cake is due on October 12th...I do appreciate all assistance you can provide...