Textured Buttercream Stripped Candy Cane Cake | NO PIPING!! | Cake Decorating Tutorial

[Music] hey guys welcome back to my channel and if you're new here welcome to my channel for this tutorial I am going to do another Christmasy themed cake or holidays however you want to put it um this one is a new way to make stripes on with buttercream on buttercream and then I also made some decorations some chocolate decorations and I added some artificial floral and a few other decorations so let's get right to it first thing I'm going to do is make these lollipops and I am making them with ISO melts by satin ice I'm using some Christmas uh Sprinkles with some red and some white and I'm using some red candy melts and I'm also using some white candy melts for other decorations and then this ornament mold that I used once last year but I really like it so I am using it again and how we're going to make those ornaments is we're going to just melt our candy melts in the microwave I like to do 30 second increments at a time and I'll okay I'm just jumping right to this and the iso melts you do the same thing I let them melt for about um a minute and a half total to 2 minutes total until it is bubbling and clear then you pour that in your Silicone mold and then immed medely insert your lollipop sticks and then before it sets up on some of them I added some of those sprinkles and I had some more ISO melt um left so I just added some red food coloring I think this is satin ice very red is what I used on these and just doing the same thing I love these Isom melts they work really well and they do come in a few CH a few colors pre-colored I like them because you don't have to go through the whole heating it to a certain temperature temperature U like you do with the granulated um isomalt crystals I mean I'll still use those I I will still use those because I do find that that method they it sets up a little slower with the Isom melts it sets up a little faster so it's probably going to depend on what I'm doing and then these lollipops you can add should say to you can add uh flavoring like for these I would probably add a peppermint for Christmas if I were to be doing those for an order this is just for demonstration purposes so I didn't bother with that no no reason to waste product but then once they set up a good way to shine them up cuz when they're against the silicone they get a little cloudy sometimes is just using um crolet torch and just going over the top and that removes btle Bubble Bottles Bubbles and it um clears them up don't keep it in one spot for too long otherwise you will remelt the iso malt and then since I already have my chocolate melted apparently just the way I I edited this sorry um just I have that mold has those liners so that you can get the thinner shell I'll try to add a link on where to get those and then put those into your refrigerator to firm up and now I am spraying some confectioners glaze onto the lollipops to keep them sealed so that they do not Cloud over again now I don't know if I would do that if that were to be something that would be eaten it is edible but I don't know if I would want to eat confectioner glaze that' be a personal preference I believe and now since everything is well those the shells are hardening and the lollipops are done I went ahead and leveled my cakes and filled them now that was and I'm as I'm showing you how I did the white here the cake had five layers of cake and I would suggest adding dowels in between in in the middle of the cake like after the third layer if you're doing that for an order and there I showed you how I whitened up my buttercream it had been in the freezer I had leftover buttercream it free my recipe freezes very well but it turns a little yellow so I added a little white to it and then this I used the same buttercream pre-whitened and I added red and using your food process processor like that helps you use less of your food coloring uh it's a really good trick and it removes air bubbles so I really like using that method then I'm just using some butter ganache last week I did a cake with butter ganache and I had some extra so I am just using it to seal my cake and here's a trick too if you do not Place dowels in there a ganache is a really good way to add stability to your cake anytime time especially with a taller cake and then I put that in the refrigerator to firm up and then I'm removing my red uh ornament shells from the mold and this is what I'm going to do with some of them some of them I'm going to melt together and I just preheated this plate in the microwave for a minute you can use a pan on low heat on a stove top as well cuz you just want to kind of melt the very edges of that so that they stick together very nicely some of them I left half shells because I I wanted to put them on the side of the cake and you'll see that towards the end here and now that my cake is chilled and firmed up I added the red buttercream to it now you can use the method where you melt your buttercream that works really well too to add depth to your color but you do have to let it firm up again or resolidify a little bit so that's why I like the method with the food processor now to get the stripes I'm using those three different sizes of ribbon what I did this was my first time doing this so I would make an adjustment to it but for the video I for this one I'm using shortening I just coated the entire cake so that that ribbon sticks to it now I did find when I removed the ribbons that some in some spots it's wanted it wanted to pull the buttercream wanted to pull away from the cake along where the ribbon is so I got some very uneven spots that I had to go back and fix but I think if you just add added shortening to the ribbon itself not the entire cake just to the back side of the ribbon that they would remove much easier because the buttercream would stick to the buttercream does that make sense but the ribbon is not going to stick to the buttercream so when you remove those like I will show you shortly here it's going to only remove where the ribbon is so take note I would not add it to the entire cake and now I just went directly in and piped white over the top of the entire thing another thing I would change is when I scraped the extra white away I wish I had made it a little thinner so you can see right there where it wanted to stick and I have I just let this in because I want you to see where I have some spots it didn't work out well just so you learn what not to do it still worked out really pretty but you're going to have spots if if the buttercream pulls away because it's too thick number one and number two because you you put shortening on the entire cake like I did um it's a good place to place your decorations keep that in mind because I cleaned it up as best as I could but there were still spots that were not real great but I the overall look I really liked I really do like it and it was good enough I felt to share the technique just to you know explain where I fix things and since it was too thick when I pulled the ribbon away we have some raised sections so I'm just using a dampened brush with water just to kind of pat down those uneven spots now I'm using some more white buttercream to add some dollops to the top and then along the bottom and then I added some sprinkles this is where I added the rest of the sprinkles they're the same sprinkles that are on the lollipops so that ties it together but I really do like the contrast of the white in the red and the pattern to me is like um a little different with the different sizes of ribbon because if you look at a at a lot of the candy canes the stripes are not exactly even you have different sizes so I think that just makes it a little different and know these flowers are not edible they're sugar flowers or not sugar flowers they are silk but I really liked how they had the Frosted Parts on the petals and the leaves I think that really you goes with winter and and the holidays and then I'm just using my lollipops and my ornaments to decorate the rest I'm just attaching those with some buttercream and then I had some of those other decorations the the round ones with the um the striped decoration on those those are not edible either you could make them edible but guys honestly I just don't have time to make sugar flowers most of the time that's why you see a lot of the silk flowers day-to-day we don't use those at the bakery typically they can be used they're fine I think they look really good but you're just going to have to communicate with your customer that which elements are edible and which ones are not but that's why I don't do a lot of edible decorations for flowers because it just don't have the time but this is our finished product I hope you like it I hope you're getting ready for the holidays and we'll catch you on the next [Music] one [Music] a

Channel: Sophisticakes By Mary

Views: 7,031

Keywords: cake, cake decorating tutorial, christmas cake, holiday cakes, candy cane cake, how to make a candy cane cake, lollipops, how to make lollipops, chocolate ornaments, how to make chocolate ornaments, how to make a christmas cake, textured striped buttercream, how to make stripped buttercream, no piping buttercream stripes, how to make buttercream stripes with no piping, modern christmas cakes, trending christmas cakes

Id: aPhPtYS8zYk

Length: 10min 9sec (609 seconds)

Published: Sun Dec 10 2023