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Top Ten Favorite Frosting Recipes

January 10, 2017 by girlinspired 1 Comment

The 10 BEST Frosting recipes for every cake and style!Looking for the PERFECT frosting for your next dessert?  You may want a rich, creamy chocolate to smother on your cake, something that freezes well for an ice cream cake, or an icing that holds the finest detail for decorating.  Today, I’m sharing my go-to TOP TEN frosting recipes for a wide spectrum of cake-making purposes.

  1.  DECADENT DARK CHOCOLATE BUTTERCREAM

My personal favorite icing of all time – this rich and creamy chocolate frosting pipes beautifully and tastes sinful.  It’s buttery smooth with the deep, intense chocolate that us chocolate lover’s crave. This icing works well with a rich, chocolate cake or to compliment vanilla, white, and yellow cake.  It also pairs well with stronger-flavored fillings, such as raspberry.  It pipes out smooth and holds its shape for adding decorative touches to your cake designs.  Find the recipe here: Dark Chocolate Buttercream Frosting.

If you're looking for a rich, decadent DARK CHOCOLATE BUTTERCREAM, this is the frosting for you!

2.  CHERRY BUTTERCREAM FROSTING

This Cherry Frosting pairs so well with both cherry flavored cake and chocolate.  If you love maraschino cherries, this is the cake for you.  The icing has a light, buttery base with some cherry flavoring and just a bit of sweetness.  This one pipes beautifully as well, so you can make all your fancy decorations and still have a great flavored frosting on top of your cake! Find the recipe here: Cherry Buttercream Icing.

 

Cherry Buttercream Frosting - yum!! so easy and delicious!

3.  GLOSSY WHITE MOUNTAIN FROSTING

Marshmallow Lovers Unite – this is the frosting for you!  It’s not actually made with marshmallows, but it has a very airy, light, just slightly sweet flavor and it looks like a fluffy pillow of goodness.  Perfect for S’mores-themed desserts or to pair with nearly ANY flavor of cake, this meringue-like frosting looks shiny and gorgeous.  You cannot create a lot of detail with this one, but it has a lot of volume and gloss!  You can even stick it under the broiler for a few seconds and give it a little toast!  Find the recipe here:  Glossy White Mountain Frosting.

 

White Mountain Frosting - great non-dairy alternative for a fluffy, glossy frosting!

4. SWISS MERINGUE BUTTERCREAM

For those of us that don’t like a really super, sticky sweet frosting, this swiss meringue buttercream is a dreamy change.  The butter and meringue base take a little time to make, but the end result is a smooth, light frosting that pipes into stunning details.  It colors nicely, tastes delicious and pairs with all kinds of cake flavors. Find the recipe here:  Swiss Meringue Buttercream Recipe

 

Princess Birthday Party - so much inspiration, lots of tutorials!

5.  Frozen Whipped Topping

Do you need a light, whipped topping for your ice cream cake or mud pie?  Real whipped cream does not keep in the freezer, but you can purchase a product that does!  Pastry Pride is sold in cartons at many cake supply stores and can be kept in your freezer until the day before use.  Just thaw the carton, whip it up like real whipping cream, and you can frost your frozen creations with confidence that your whipped topping will last!  You can do some minimally detailed piping with this one as well.  Read more about this wonderful Frozen Whipped Topping here.

How to Make an ICE CREAM CAKE.

6. Peanut Butter Buttercream:

One of my favorite dessert combos is peanut butter and chocolate.  You too?  Then you have to try this peanut butter buttercream.  It’s much the same as making a swiss meringue buttercream, but we add in peanut butter for a creamy, scrumptious combo.  Perfect with red velvet cake or this Peanut Butter Chocolate Layer Cake!  Yum!  Find the recipe here: Peanut Butter Buttercream.

Peanut Butter Chocolate Layer Cake - a peanut butter lovers' dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

7. Caramel Buttercream:

Are you sensing a theme?  Buttercream makes the world go round.  (Or my world at least.)  This buttercream has a delicious homemade caramel sauce mixed in for a mouth-watering combination of caramel and buttery sweetness.  Pipes well like the other swiss meringue buttercreams and goes with anything you’d pair with caramel!  Find the recipe here:  Caramel Buttercream

German Chocolate filled cupcakes with caramel buttercream - these are amazing.

8. Strawberry Marshmallow Buttercream:

It’s not only pink and pretty to look at, but the strawberry and marshmallow creme blend beautifully together in this sweet frosting.  This one continues to be one of the most popular frosting recipes here at Girl. Inspired.  It’s a keeper!  Great with chocolate, vanilla, or even strawberry cake.  Find the recipe here: Strawberry Dream Frosting

This Strawberry Dream Frosting made from butter and marshmallow creme is to die for!

9. Marshmallow Buttercream/Peppermint Buttercream:

Hands down, my absolute favorite sugar cookie frosting is a nice thick layer of this marshmallow buttercream (regular or peppermint flavored).  You can also use this recipe to frost cakes and cupcakes.  Find the recipe here:  Marshmallow Buttercream and Candy Cake Cookies

Cut-Out Sugar Cookies topped with Peppermint Marshmallow Frosting and Candy Cane bits!

10. Classic Cream Cheese Frosting:

Classics need no explanation.  If the words Cream Cheese Frosting make you drool, this is THE cream cheese frosting recipe you want.  Cream cheese frosting goes deliciously with pumpkin anything, spice cake anything, lemon anything, and…..anything.  You can’t do a lot of fine detail decorating with this creamy, silky frosting, but you can get away with a bit of a piped swirl if you want.  Find the recipe here:  Classic Cream Cheese Frosting and Pumpkin Pie Cupcakes

Classic Cream Cheese Frosting on Pumpkin Pie Cupcakes - YUM!!

Filed Under: Cake Decorating, Desserts, Food and Recipes, Inspiration and Ideas Tagged With: best frosting recipes, buttercream, cake decorating recipes, favorite frosting, icing

Peanut Butter Chocolate Layer Cake

February 18, 2015 by girlinspired 3 Comments

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

So last week I told you how amazing swiss meringue buttercream tastes when you turn it into Peanut Butter Buttercream.  Today, I promised I would give you the recipe for the best way I’ve found to demolish that frosting – in this ridiculously delicious sugar loaded layer cake!

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!I’m going to be straight up and just tell you that I really like using box cake mixes.  They make it easy – some of my favorite desserts have a box cake mix foundation, but I do like to experiment with the cake mixes.  I made some changes to the regular preparation for this one and it turned out SO good.  Moist, but very light and fluffy – the perfect compliment to the creamy peanut butter and rich chocolate ganache.

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

An easy way to make perfect layers is by using one of these nifty sets of single layer cake pans.  They come in a set of five so you can divide your one batch of cake mix evenly between the pans and bake them up all at the same time.  I found mine at Target, but you can also find them online here – Easy Layers! 5-Piece Cake Pan Set (aff link).  Okay!  So, you divide your mix evenly between the pans and bake them up – about 15-18 minutes.  Once the cakes are cooled down. use a large bread knife to slice the tops off straight across – this will give you nice flat layers to work with and ensure that they’re all sliced off evenly.  As you stack the layers, use a consistent measuring cup to add the frosting between the layers – I used 1/2 c. between each layer and smoothed it to the edges before pressing the next cake layer on.  Do not add frosting to the very top layer (unless you want to fully frost the whole cake, of course).

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

We’re going for the “messy” look on this cake by leaving it unfrosted and drizzling chocolate ganache over the top.  Once you have all of your layers stacked and pressed gently together, use a large icing spatula to smooth around the outside of the cake.  Then, it’s time to make the ganache:  heat 2/3 C. heavy whipping cream and 1 Tablespoon of corn syrup in a saucepan over medium heat until it simmers.  Pour warm cream mixture over 3/4 C. semi-sweet chocolate chips.  Allow chips to melt a little and then whisk the mixture until smooth and pourable.  Pour the ganache over the center of the top of the cake until it runs down the sides – however much you like.

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

Now you can leave your cake with just the ganache poured over the top or you can add some decorations.  I used Tip #1M to add a border of peanut butter frosting peaks around the top of the cake.  Then, I dumped on some peanut butter chips, semi-sweet chocolate chips, and chopped Reese’s peanut butter cups.  I would use mini chocolate chips in the future, but didn’t have any on hand.  Now, go slice that cake and indulge!

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

 

Peanut Butter Chocolate Layer Cake - a peanut butter lovers' dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

Peanut Butter Chocolate Layer Cake

Layers of moist, fluffy chocolate cake with creamy, light peanut butter buttercream, and rich chocolate ganache. A peanut butter lover's dream cake!
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 269kcal
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Ingredients

  • 1 box of Betty Crocker triple chocolate fudge cake mix or similar
  • 1 C. water
  • 1/2 C. vegetable oil
  • 2 eggs
  • 1/2 C. sour cream
  • 1 recipe of Peanut Butter Buttercream

Instructions

  • Grease five, 6-inch cake pans.
  • Beat all ingredients in an electric mixer.
  • Divide mixture between cake pans, approximately 3/4 C. per pan.
  • Bake at 350 degrees for 15-18 minutes or until cake is set and a toothpick poked in the center comes out clean.
  • Layer cake with Peanut Butter Buttercream and top with ganache (recipe links included in blog post).
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 269kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 32mg | Sodium: 316mg | Potassium: 143mg | Fiber: 1g | Sugar: 14g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg

Peanut Butter Chocolate Layer Cake - a peanut butter lover's dream cake! Layers of fluffy chocolate cake, creamy peanut butter buttercream, and rich chocolate ganache!

 

Filed Under: Desserts, Food and Recipes Tagged With: buttercream, cake, chocolate, peanut butter

Peanut Butter Buttercream

February 4, 2015 by girlinspired 1 Comment

Peanut Butter Buttercream - creamy and rich, but light and fluffy - yum!

Yep!  You read that right – I sat on my deck last week trying to decide on a sewing project, but I just kept wondering if I could take my regular swiss meringue buttercream recipe and make it peanut butter.  I skipped the sewing and spent the rest of the day in cake heaven.  Peanut butter buttercream, as it turns out, is extra delicious!!  This recipe comes out a little soft for piping, and I originally used it in a chocolate peanut butter layer cake (which I’ll share soon), but I did put the extra in the fridge for a few days and when I rewhipped it, it actually did pipe just fine and hold its shape.  I wouldn’t try to use this recipe to pipe any intricate designs, but if you need a peanut butter fix – this is it!

Peanut Butter Buttercream - creamy and rich, but light and fluffy - yum!

Basically, you’ll make a regular swiss meringue buttercream and then soften/melt peanut butter chips in a double boiler before stirring them into the buttercream.  So good!  Sweet and creamy, but fluffy and light at the same time.

Tips 1M and 2D for cupcake decorating

When it comes time to pipe the peanut butter frosting onto cupcakes or a cake – you can use a nice big tip like #1M (my favorite) or #2D.  The two tips pipe out pretty similar – they’re both star tips – but the 2D makes the swirl curve over on itself just a bit vs. the sharper swirl of 1M.  The 2D would work especially well if you just wanted a simple flat swirl – like on my Swirled Roses Cake.  Either the 1M or the 2D will work fine..  Fill your piping bag (fitted with tip) with frosting.  Beginning just inside the outer edge of the cupcake, begin swirling in a counter-clockwise direction, slightly overlapping to the inside as you go around and up each time.  When you reach the top, lift the piping bag straight up from the center to make a point as you release pressure from the bag.  Done!

Peanut Butter Buttercream - creamy and rich, but light and fluffy - yum!

You can add sprinkles for extra fun!  The gold is great for a more sophisticated look!

Peanut Butter Buttercream - creamy and rich, but light and fluffy - yum!

Okay!  Ready for the recipe?

Peanut Butter Buttercream - creamy and rich, but light and fluffy - yum!

Peanut Butter Buttercream

0 from 0 votes
Print Pin Rate
Course: Dessert
Servings: 24
Calories: 201kcal
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Ingredients

  • 5 egg whites
  • 1 C. granulated sugar
  • 1 1/2 C. butter softened slightly
  • 1 tsp. vanilla extract
  • 1 C. peanut butter chips

Instructions

  • Combine egg whites and granulated sugar in the heatproof bowl of a standing mixer.
  • Set the mixer bowl over a small pan of simmering water and whisk egg mixture until warm to the touch and completely smooth (check with your fingers to be sure all the sugar has dissolved).
  • Remove mixer bowl from pan and attach to your standing mixer.
  • Turn your mixer on low and gradually up to high speed with the whisk attachment.
  • Continue mixing for about 8-10 minutes, or until the bottom of the mixing bowl is cool to the touch.
  • The egg mixture should be glossy white and fluffy and COOL!
  • Add in butter, 1-2 tablespoons at a time, until completely mixed in.
  • Whisk in vanilla extract.
  • In a double boiler (or heatproof bowl over simmering pan of water), heat 1 cup of peanut butter chips until soft and you can stir them into a paste.
  • Remove from heat and let cool slightly.
  • Whisk peanut butter paste into buttercream until completely mixed.
  • Switch to the paddle attachment and continue mixing buttercream for 2-3 minutes more.
  • If frosting is too soft to pipe, place in refrigerator for a little while to help firm it up.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 201kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 34mg | Sodium: 136mg | Potassium: 14mg | Fiber: 1g | Sugar: 14g | Vitamin A: 370IU | Calcium: 4mg | Iron: 1mg

Peanut Butter Buttercream - creamy and rich, but light and fluffy - yum!

Peanut Butter Buttercream - creamy and rich, but light and fluffy - yum!

Filed Under: Desserts, Food and Recipes Tagged With: buttercream, cake decorating, cupcakes, peanut butter

Berry Topped Cake – Easy Cake Decorating!

April 23, 2014 by girlinspired 3 Comments

Berry Topped Cake - so easy to decorate with stunning results.I recently shared the Bunny Breakfast I put together for the girls and several of you commented about the berry topped cake on display.  While that particular cake was purchased, I wanted to show you just how easy it would be to make your own!  This is a simple cake to decorate with stunning results.  It’s really all about the berries – they’re gorgeous by themselves, so when you arrange them on top of a simple cake and give them a quick glaze, you really can’t go wrong!

Berry Topped Cake - so easy to decorate with stunning results.

For this Berry Topped Cake, you will need:

1 – 3-inch thick, 8-inch round cake layer
1 batch of buttercream or other frosting suitable for piping (please, please don’t use canned frosting)
Piping bag and Wilton Tip No. 32 (open star)
assorted berries
jelly (you can really use any berry flavor; I even used some strawberry rhubarb jam because that’s what I had on hand)
Berry Topped Cake - so easy to decorate with stunning results.

Begin by leveling the top of the cake layer and coating it with a thin layer of frosting to seal in the crumbs and provide a base of frosting behind where you will pipe the decorations.  Chill the cake in the freezer for several minutes.

Berry Topped Cake - so easy to decorate with stunning results.

Fit your piping bag with Tip. No. 32 and fill 1/2 full with frosting.

Berry Topped Cake - so easy to decorate with stunning results.Pipe parallel lines of frosting from the base of the cake, straight up and just over the edge of the top.

Berry Topped Cake - so easy to decorate with stunning results.Continue all the way around the cake.

Berry Topped Cake - so easy to decorate with stunning results.Rinse and dry berries.

Berry Topped Cake - so easy to decorate with stunning results.Mound on the top center of the cake.

Berry Topped Cake - so easy to decorate with stunning results.Heat about 1/3 C. of jelly in a small saucepan over medium heat until smooth and liquid.  Use a pastry brush to carefully coat the exposed berries with a thin layer of jelly.

Berry Topped Cake - so easy to decorate with stunning results.

Done!

Berry Topped Cake - so easy to decorate with stunning results.

Was that about the easiest cake you’ve ever made?  I used this marshmallow frosting recipe (the vanilla version) and a boxed cake mix (lemon, yum!).  Once the cake was baked and frosting made, the total decorating time was less than 15 minutes – gotta love that!

Filed Under: Cake Decorating, Food and Recipes, Tips and Tutorials Tagged With: berries, blackberry, buttercream, cake

Filled German Chocolate Cupcakes with Caramel Buttercream

December 11, 2013 by girlinspired 7 Comments

filled German Chocolate cupcakes with caramel buttercream - these are amazing.

The blend between the caramel buttercream and the rich, coconut filling in these deluxe German Chocolate Cupcakes will make you swoon.  They are SO good – if you like coconut, that is.  My husband does not and it makes me sad because it’s one of my favorite ingredients.  Since he’s not eating these cupcakes, I’m sharing them with you!

filled German Chocolate cupcakes with caramel buttercream - these are amazing.

I’ve been kind of into filling cupcakes with something yummy lately.  It’s like a fun surprise between the crumbly cake and the fluffy frosting.  In this case, the gooey center is a traditional German Chocolate Cake filling/frosting – made from egg yolks, butter, sugar, and coconut.  But the caramel buttercream frosting added to the top leaves you with the whole package.

filled German Chocolate cupcakes with caramel buttercream - these are amazing.

While I like to make decadent desserts and experiment with new flavors and recipes, it’s nearly impossible to find the time to make everything from scratch.  I use boxed cake mixes most of the time because they taste pretty darn good.  Sometimes adding a few alternate ingredients can really dress up a cake, sometimes adding a homemade frosting is all that is needed to produce a delicious cake.  And I should note that I always, always make frosting from scratch – that’s the part I’d rather put my time into.  Anyway…I used a boxed German chocolate cake mix for the basic cupcakes here.  My mom makes a great German Chocolate cake from scratch, if you want to whip up the whole shebang.

filled German Chocolate cupcakes with caramel buttercream - these are amazing.

For the filling, mix 2 egg yolks, 1/2 cup evaporated milk, 3/4 cup granulated sugar, and 1/2 cup butter in a saucepan – cook over medium heat until the mixture thickens.  Remove from heat and add 1 teaspoon vanilla extract and 1 cup sweetened coconut.  Let cool.  Scoop about a 1 teaspoon of cake out of the top of each cupcake (a grapefruit spoon works well for this).  When the filling mixture has cooled, spoon it into the whole in the cupcake.

filled German Chocolate cupcakes with caramel buttercream - these are amazing.

Finish the filled cupcakes with a piped swirl (use tip 1M) of Caramel Swiss Meringue Buttercream (to die for!!).  Toast a little shredded coconut in the oven for 5 minutes or so, just until it starts to brown.  Remove it from the oven and allow it to cool completely.  Sprinkle cooled coconut over the top of the cupcakes – it looks fancy plus it gives people an idea of the flavors hiding within!

filled German Chocolate cupcakes with caramel buttercream - these are amazing.

 

So tell me, do you like some filling in your cupcakes?  Do you prefer to make the cake from scratch or the frosting or both…or neither?

filled German Chocolate cupcakes with caramel buttercream - these are amazing.

 

Not into cupcakes (what??!?)?  I have a really easy oilcloth gift card holder/coin purse sewing tutorial over at I Heart Naptime today – perfect for quick gifts!!

Oilcloth Coin Purse

Filed Under: Desserts, Food and Recipes, Holiday Inspiration, Valentine's Day Tagged With: buttercream, caramel, chocolate, coconut, cupcakes

Ocean Waves Ombre Cake – Tutorial

July 23, 2012 by girlinspired 20 Comments

Well, hello!!  I’ve missed you!  It seems I took a bit of an unplanned break – my husband took 10 glorious days off from work and we just played!  He and I even got to sneak away for a couple nights to the coast to celebrate his 40th birthday!  It was bliss, I tell you.  But, we’re back, I’m back, and I have a few fun things planned to share this week!!
 
First off, I want to get the mermaid party tutorials wrapped up.  I think I’ve covered most everything except for the sweets.  I think the Ocean Waves Ombre Cake made a big impact on the dessert table and it really was pretty simple to frost.  I didn’t take pictures along the way, but I’ll give you the deets and I did a mini-demonstration on a mason jar, so we’ll see how that suffices.

 Supplies:

  • cake, filling, and dowels to support upper tier
  • 2 recipes Swiss Meringue Buttercream (link will take you to my favorite recipe)
  • food coloring (I used AmeriColor in Turquoise and Electric Blue)
  • 16-inch pastry bag, large coupler set
  • Tip #124
  • Turntable for cake decorating

 Specifics:

  • 2 tier cake – 9-inch layers on the bottom and 7-inch layers on the top
  • Rasberry filling (purchased from a cake supply store)
  • One batch of buttercream frosting for crumb coating + base coat

( I tinted the base coat of frosting a light blue, but in retrospect, the base coat did show between some of the ruffles and I wish that I would have tinted the base coat of frosting darker for the bottom tier.)

 
  • Second batch of buttercream frosting for the “waves” to cover the whole cake
  • To Frost:  Large piping bag, 16 inch, large coupler set, piping tip #124
  • Ombre effect:  After mixing up the buttercream, I added a few drops of color to get a light aqua tint, then scooped one large spatula full into my piping bag.  Then, I mixed in a few more drops of color, another large spatula scoop into the bag, and so on, adding the same approximate number of color drops for each scoop.  If you could see into the piping bag when I started frosting the cake, you would see an ombre color effect with the lightest frosting at the tip and the most saturated color at the top of the bag – make sense? 
  • Now, to pipe:  Hold the bag perpendicular to the side of the cake with the narrow end of tip #124 pointed down and resting on the top edge of the cake.  Steadily squeeze the frosting through the tip while turning your cake (a turntable is pretty much a must for this one!!).  Turn and squeeze until you reach the bottom of the cake and that is it!! 
  •  Oh, yes, and then you can sprinkle the top with some raw sugar “sand” and molded candy seashells.

 Other Tidbits:

  • I typically see this type of ruffle cake done with fondant.  I was too scared to try fondant, plus I wanted the cake to taste good.  The buttercream ruffles are definitely not as “perfect” as I envisioned, but I think the cake as a whole turned out fun and cool!
  • It was warm when I frosted the cake – maybe 80+ degrees in the house – not ideal, so if you can work in cooler temps it will be easier.  However, if it’s warm, don’t hesitate to stop for a bit here and there to pop your piping bag into the fridge and firm up your frosting a little.
  • This buttercream recipe really holds up well in warm weather.  It was around 90 degrees during the outdoor party and the cake held up fine until slicing time.  I refrigerated the cake overnight and up until the party.  (The candy seashells, on the other hand, will definitely melt in the heat/sun.
  • Follow the recipe directions to beat out the air bubbles before piping – you’ll be glad.
  • Anything else?  Questions?  Okay!  Have fun!
 

Filed Under: Cake Decorating, Food and Recipes, Popular Posts, Tips and Tutorials Tagged With: buttercream, cake, mermaid party, ombre, ruffles, seashells, sweet treats

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