Welcome to the Cake Decorators Q&A

Hello everyone!
I’m new to this site, and have signed up as a Pro member. Love it!
My question is this : I have been asked to make a cake resembling a wood box with a lighter grain , almost like pine. The customer wants buttercream. I’ve seen the great tutorials making it with fondant but nothing really using buttercream. I did see one post on the net where she used an airbrush tool but I do not have that.
Any suggestions would be welcome!!
Thanks!
Shelley

http://www.cakecentral.com/forum/t/731457/wood-grain-look-on-buttercream-help

Hi ShellsBells

If you allow the crusting buttercream to set up slightly it can be embossed with wood grain effect using a flat brush as suggested in the above link or by using a wood grain embosser or texture mat. The buttercream can be shaded with petal dusts mixed with a high proof alcohol or vodka to make a loose paint. PME spray paints can also be used, these are available in various colours and can be purchased online or from your local cake supplies stores. I use small water misting bottles for spraying colour. If using, make sure it is a fine mist bottle and not just a spray type. The trick is to gradually build up different colours without over wetting the buttercream. If using a brush for painting an embossed surface use light painting strokes so not to disturb sharp outlines. Keep popping the cake back in the fridge after applying each layer of colour to ensure the buttercream remains firm. There are several tutorials in youtube, search ‘how to paint on buttercream’ I would give you a link, however the whole video, instead of a link will upload onto this site which takes up too much space plus I’m not too sure whether we should be uploading other people’s videos from youtube onto the site.
For crusting buttercream recipe take a peek here:
http://www.cakeflix.com/online-cake-decorating-courses/rustic-wedding-cake-by-vs-cakes#ingredients

Here’s hoping other members will share more tips. x

EDIT

ps welcome to the site, be happy !

Thank you both so much! I will try a sample cake this weekend! Very nervous as this is my first paid cake job! I’ll let you know how it goes!
Also, madeitwithlove, I read all the pages of reviews on Paul’s chocolate cake but have one question that I don’t believe was actually answered plainly. For his chocolate cake, many say they used 10×8 pans or 8″ and 6″ pans. I dont recall on the recipe or the Q&A how deep a pan(s) the recipe is for. No where in my area could I find 4″ deep pans. I have 10″ , 8″ and 6″ round that are 3″deep and the basic 9×13 x2 and 8x8x2 pans. This is all so confusing! lol! I did make this cake in a 10″ round by 3″ deep for the teddy cake 2 weeks ago and it was lovely but was somewhat low -maybe 2″?

Any help on this would be so appreciated!

Thanks!

The pans are regular 3″ deep. The cake, for me, usually comes out approx just over 2.5 inches tall.
If you want to increase the depth, scale the recipe up for a 4″ cake. Use your existing tin because the cake will not rise to 4 inches. It will alter the time so you’ll need to keep an eye out for doneness. The recipe can be scaled up using the cakeometer tool here:
http://www.cakeflix.com/blog/how-to-work-out-what-size-cake-tin-to-use
You can reduce the sugar if you prefer as stated by some members in the later reviews. You may find it gives better result when increasing the depth. Good luck with your cake, hope all goes well. Would love to hear your results. x

Thanks! Will be testing both a white cake recipe and the woodgrain buttercream this weekend…fingers crossed!