This is a rerun of a previously published post, so it may look familiar. I made some stencils for a friend today so I thought I'd go ahead and put this one back up.making my own stencils recently, and I had the opportunity to make another stencilled cake, so I decided to go ahead and take pictures of the process.
It's a lot easier to do than you might think. The main thing to remember is that you need to have the cakes cold so that the base buttercream is hard and won't pull off if the stencil touches it.
This cake was a combination of hexagonal tiers and one round tier, but the stencilling process is pretty much the same.
When I made the stencil I did it 4" high so that it would fit on the side of the cake.
Starting at one edge (or at the part of the cake that will be where you want the "seam" to be) place the stencil against the cake. If you have a medallion or another design that needs to be centered at the front of the cake, make sure to start there.
Using a small amount of buttercream and an offset spatula, spread the icing out over the stencil. When the buttercream touches the cake through the stencil it will stick the stencil to the cake, so it will be easy to hold the stencil in place. Make sure that you have the side with any ink marks on it facing you, not the cake!
Smooth out the buttercream over the stencil and try to get it pretty flat, but you don't want to be able to see the base icing through the colored icing that's being applied for the design.
Remember to wipe the stencil clean after each pass. Doing it each time will prevent smearing.
Store your stencils between two pieces of cardboard so that they won't get warped and ruined!
Kara Buntin owns A Cake To Remember LLC, custom wedding cakes in Richmond VA