Cake! Magazine by Aust Cake Decorating Network August 2020 | Page 18

Step 1:
Keeping a larger portion
of white buttercream
for your background.
Divide the remaining
buttercream into even
amounts and mix in
colours.
Optional: Lay cling film
onto work bench to
help with clean up and
place acetate onto glad
wrap, making sure it is
centred.
Step 2:
Warm your first colour
in the microwave for
3 second bursts until
super soft and shiny.
It should fall back on
itself, but we don’t want
it to be completely
melted.
Step 3:
Working quickly, use a
teaspoon or ice cream
stick to scoop out some
buttercream. Holding
it approximately 30cm
above the acetate, allow
the dollop to land.
Tip: you can flick your
buttercream at different
angles for a more
dramatic effect.
Step 4:
Continue with your
chosen colours,
remembering to layer.
Have fun and get
messy!
Step 5: Step 6 & 7:
Soften the white
buttercream we set
aside earlier, and use
your angled spatula to
spread it very gently
over the buttercream
dots. Make sure that the
layer isn’t too thick.
Bring your chilled cake
close to the acetate
sheet. Loosen the
buttercream from the
sheet with your angled
spatula.
Lift the acetate sheet
and wrap around the
cake, ensuring you line
up the edges.
Step 8:
Use your smoother to push the buttercream gently
onto the cake. Leave a small gap at the back to
make it easier to remove the acetate sheet. Chill for
20-30 minutes, until firm.