Ever since I came across SweetAmbsCookies‘ magnificent cookie-decorating videos on YouTube, I wanted to try a brush embroidery design on a cake. So when my niece Lauren gave me free licence to surprise her with the design of her birthday cake, I took the opportunity to make a buttercream cake with floral brush embroidery.
I’ve gained more experience decorating cakes with fondant instead of buttercream so this cake took me out of my comfort zone. While I was happy with the finished look, I encountered a few challenges and gained valuable lessons along the way.
The trouble with thick buttercream
Most of my problems with this cake started and ended with the consistency of my white buttercream. It was too thick. I should’ve watered it down to medium-to spreading consistency but I’m not sure what went wrong. When I loaded my piping bag and squeezed a bead of icing through a #3 piping tip, I realized my icing was too thick. But I couldn’t turn back now.
Let me tell you, my friends: The strain of piping icing that’s too thick is real. Rather than a nice, smooth flow, you end up with icing that breaks without warning — rude! The effort of squeezing icing out of the bag leaves you with shaky, fatigued hands. Boo! Hiss! Piping flower outlines, “happy birthday”and a pearl border was literally a pain — oh, my aching hands!
How to do brush embroidery on a buttercream cake in 6 steps
Here’s how to keep your brush embroidery cake-decorating easy.
1. Use a flower cookie cutter to gently imprint a flower outline on your cake.
2. Using the imprint as your guide, use a #3 piping tip to pipe the outline of the flower with white buttercream.
3. Use a damp brush to pull icing from the outer edge of your flower’s outline to the center in sweeping strokes. Try to keep the outer edge of the piped outline intact. Can’t quite picture it? Watch this:
4. Pipe a tight comma and overlay it with a tight C to form a knot shape in the middle of the flower.
5. Add leaves and repeat the steps of dragging icing from the outer edges inwards.
6. Randomly add dots of icing to mimic embroidered knots.
And that’s it. Done!
In hindsight, I should’ve used royal icing instead of buttercream for piping the floral brush embroidery. Royal icing would’ve held its shape better than buttercream which seemed to droop over time.
Cake-decorating tip: Use royal icing for a brush embroidery effect.
The cake was a hit with Lauren and her guests. No one guessed I encountered buttercream consistency issues and I gained some new cake-decorating skills and experience.
Want to know how i got a smooth-ish surface on this cake? Read my last post: How to smooth a buttercream cake in 5 easy steps.