My goodness, it feels like it’s been weeks since I’ve posted! Things have been kind of hectic around here lately because I’ve spent the last two weekends in Austin, TX. My in-laws rented a house there for the month so we’ve been painting the town red. I keep bringing my laptop with me thinking that I’ll surely post before bed, but we do so much hiking (and eating!) that I always end up just browsing Reddit for 30 minutes and then passing out. 😛
One night I even woke up to my laptop crashing on the floor. Apparently I fell asleep with it on my lap. All good though!
I really want to go on and on about how Austin is one of the coolest cities in the United States (and definitely the coolest in Texas) but Valentine’s Day is tomorrow!!!! (How the hell did that happen?)
My original plan was to post a series of super easy “cake for two” decorating tutorials. The first one I posted (at the end of January) featured ruffled stripes. All you needed was some buttercream and a 104 (rose) tip.
Now for the next two! Luckily they are just as easy. First we have a beaded stripe design with a super simple diy cake topper:
Followed by this gorgeous pink floral cake. Let’s get started!
To begin the beaded cake, you’ll want to dye your buttercream three colors and transfer each color to a piping bag with a couplers attached (if you’ll be using a piping tip like me). Couplers are the white plastic pieces that you see on each bag; they allow you to change out your piping tips easily without having to waste buttercream or make a whole new piping bag. You can find them at any store that sells cake decorating supplies.
To pipe the beads I’m using a Wilton #12 tip, which is a round tip about 1/2 inch in diameter. If you want, you can just snip off the end of your bag and avoid the tips and couplers altogether. Just do you best to make sure the holes are the same size or else it may look a little wonky. Or BEAUTIFUL…who knows.
Then make your way around your crumb coated cake. You can use a toothpick to scratch out a guide for yourself if you’re worried about uneven stripes. To make the beads you just apply a bit of pressure to allow the buttercream to build up, then release the pressure to finish the ball. The couplers come in handy here because when you want to move on to a new color you just take off the piping tip and put it on the next bag, alternating each time.
Make sure you do it allllll the way to the top, covering the whole thing.
And now for the cake topper! I stole this idea from a popular blogger, but I don’t know who! Sorry! I actually only saw a brief picture on my phone and then I forgot to save it. I searched Pinterest and saw the same idea done in lots of different ways, so I’m not exactly sure who to credit. But here’s the gist: bend some floral wire into a heart shape and then string on some candy.
Candy bracelets work awesome for this because they already have the little hole in them.
Then stick it in your cake and you’re golden!
And now for cake two!
To begin, slather some white buttercream over your crumb coated cake, then add blobs of pink all over it. Then, hold your spatula flat against the base of the cake and turn your turntable while working your way up.
Like so! This is really the oldest cake decorating technique in the book. Nothing fancy about it, really! You can go over it a couple of times until you’re happy with the look.
I made the flowers using a Russian piping tip, but you could just as easily just pipe some little roses or swirls using a 104 rose tip. I missed the Russian piping tip fad when blew up last year, so I’m a bit late to the game. I don’t know if any of you ever buy anything from www.wish.com, but when I saw a set of 8 for $3 (compared to $25+ on Amazon) I just had to get them. So yeah, that’s my story. Buying Russian piping tips from a Chinese website and doing my absolute best to #MakeAmericaGreatAgain. 😛 I promise to give a more thorough review soon, not that it’s needed. There are so many already!
Anywayyyyyyy, since I wanted the flowers to be two-toned, I started out by smearing a light pink all around the inside of the bag like so, then filled the middle with a darker pink.
Then I piped my little flowers on a piece of wax paper. See how they are darker in the centers? But again, if you don’t have Russian piping tips you can just as easily pipe some roses and get a similar effect.
I placed them in the freezer for about 10 minutes to firm up, then I peeled them off the wax paper and used a little bit more buttercream to attach them to the cake.
And since I had a bit more white buttercream left over, I colored it green and piped a few leaves in the empty spaces.
And there you have it!
If you don’t have time to whip one of these up before Valentine’s Day, hopefully you can save the ideas for a future cake. 🙂
Until next time <3