Wednesday, April 25, 2012

Stencilling On Buttercream

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.
I wrote about 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.

For both of these cakes I used buttercream to stencil onto buttercream. If you stencil onto fondant you generally use royal icing, but you could use buttercream too.

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.

When you remove the stencil, peel from one edge and carefully lift it off of the cake. If you have to continue the pattern around a corner, hold the stencil in place at that corner when it's being lifted and press it onto the next section of cake.





Clean the excess icing off of the stencil and continue the pattern from where you left off.

Remember to wipe the stencil clean after each pass. Doing it each time will prevent smearing.




Put the cake back in the fridge and when it's hardened up, bring it back out and touch up any places that smeared, or flatten out any ridges that you created when applying the pattern. When you're working with buttercream it's a lot easier to remove mistakes when it hardens up, as opposed to trying to remove it when the icing is soft.

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

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2 comments:

bridget {bake at 350} said...

Oh, this is SO cool! Thanks for sharing the technique!

Janet Hall said...

Thanks for the tutorial; it was very informative.