WINTER WONDERLAND CAKE INSTRUCTIONS

Included:

Cake board

Vanilla buttercream frosting

Peppermint Cookie Crunch Chocolate buttercream frosting

White royal icing** (Contains almond)

Package of Frozen sprinkles

Assorted fondant snowflakes

3 layers of marble cake

Silver shimmer

Paint brush

Prep work:

• Leave all buttercream at room temperature, you don’t want this to be cold

• Keep the cake in the fridge or freezer for at least an hour before you plan to start decorating

• Read through the instructions

Let’s Begin…

Start by gathering all the items you need and getting your decorating space organized. If it’s cold in your home and the buttercream is still a little stiff, pop it in the microwave for 4 or 5 seconds. This should be all it takes. You don’t want to melt it, but decorating a cake is much easier with a warm to room-temp frosting.

1

Using your scissors, cut off about 1” of the tip of the cocoa buttercream. Take your cake board out and put it in front of you to begin decorating. Put a dollop of buttercream on the middle of the board. this will be used to secure your first layer of cake to the board.

TIP: The cake in front of you is pre-cut into three layers. In order to get the best looking cake you will want to follow the order of cake layers instructed.

2

Identify where each layer is and remove the top layer of the cake, setting it aside on the clean plate. Take the middle layer of the cake and put it on your cake board. Make sure it is centered and push it down in the middle a little to make sure it is stuck with the buttercream dollop to the board.

3

For your first layer of frosting, start from the middle of your cake, and using the white buttercream make a swirl toward the outer edge.

Then use your offset spatula or the back (straight, flat side) of your butter knife to smooth out the frosting and fill any gaps. The frosting between layers does not need to be very thick.

If you find that the frosting is too thick on this first try, don’t worry just use the knife to evenly scrape some off and save that excess frosting in your bowl.

5

For the final layer of cake, I find it best to flip the layer upside down so what was once the bottom of your cake in the package becomes the top, this will help keep your corners sharp and not too rounded when you do your final layer of frosting later on. 

Again I would recommend getting down so the cake is at eye level and checking to make sure the top is flat and not leaning.

Congrats! You’ve now finished layering your cake. Now take a break, hit pause, and put the cake in the fridge to chill for 10-15 minutes so the filling sets up…. You know your cake is ready for the next step when you can touch the frosting with your finger and your it doesn’t stick to you or make an impression

7

After the cake is chilled, bring it back to your work station and cut the tip of the vanilla buttercream. Only cut about ¾’’ from the bottom. Start small since you can always cut off more. I like my final buttercream for the outside to be nice and soft because it will make smoothing out the cake easier.

Starting from the bottom, pipe the frosting in rings around the cake until you reach the top.

Tip: Once any bald patches are filled with buttercream, run your knife under HOT water and use the hot knife to smooth the cake. The water on the knife will repel the fats in the buttercream and the heat will help smooth things out.

Pop the cake in the refrigerator for at least 20 minutes

Be sure to reserve 2 tbsp of frosting for later!

Once your cake is chilled you’re ready to start the decoration

ALLERGEN NOTICE: Royal icing contains almond extract.

There are a ton of different ways to decorate your cake, you have royal icing to use as “snow” or “icicles”, you have sprinkles, you have silver lustre dust and you have snowflakes.

For my demo cake I decided to do a little silver splatter by dipping a paint brush in the silver lustre and flicking it at the cake (if you miss the cake, the lustre is easily removed from surfaces with dish soap and water), a few sprinkles in a diagonal pattern up the side of the cake and on top and icicle drips down one side. There are a ton of different ways to do this, have fun and make it your own!

Other decoration Ideas

Snowfall decoration:

Using the same swirl technique as you did with layers of frosting, starting from the center of the cake create a swirl pattern outwards toward the edge. Using a clean butter knife lightly smooth out the icing so you get one smooth layer of royal icing “snow” covering the top. Don’t worry if it drips a little down the side of the cake, that just makes it more fun!

Icicle decoration:

Starting along the side of the cake, draw lines where you want your icicle decoration. Start thin because you can always add more to each drip later. Make lines of various lengths along the side of the cake up to the top of the cake. For even more fun you can take some of the sprinkles in your package and use them to decorate the icicles one by one. if the icing has already set by the time you want to add sprinkles just add a tiny dab of icing to each sprinkle or make the icicles bigger by adding more icing.

Use any remaining icing around the top edge of the cake or if you have enough you can cover the entire top of the cake with royal icing “snow”

You made a Winter cake!!

Now go out and brag about it!

We’d love to see your creation, so tag us @CakTheBakery on instagram

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