The Making of a Stenciled Buttercream Sheet Cake
Most bakers consider stenciling to be a technique which can only be executed on fondant covered cakes. This however is not the case as buttercream frosted cakes can also be stenciled. The aim of this tutorial is to guide you through the process of stenciling buttercream cakes. I have another tutorial here on how to stencil fondant covered cakes with royal icing. My buttercream recipe can be found here.
TOOLS:
(1) Stencil
(2) Icing Spatula
(3) Pins/Needles (Optional)
(4) Pipping Bags and Tips
THE PROCESS
(1) Bake, fill and frost your cake with buttercream. I have a comprehensive post here on how to frost buttercream cakes. The frosted cake should be kept in the fridge so the buttercream frosting solidifies before stenciling. Do not stencil on soft buttercream or the frosting will stick on the stencil.
(2) Place the stencil on one side of the cake and apply buttercream frosting on the stencil using an icing spatula. If you are frosting a round cake, use needles to hold the stencil to the body of the cake. After applying the buttercream frosting on the stencil, scrape off the excess buttercream using the spatula.
(3) Peel off the stencil and repeat the same process on the other sides of the cake. It is advisable to wash and dry the stencil after stenciling each side of the cake for sharper lines.
(4) After stenciling the sides of the cake, you can finish designing the cake with scrolls, shells, flowers et cetera. To make large shells around the base and top edge of the cake, use a Wilton 1M pipping tip.
(5) If you very comfortable writing on cakes with buttercream, go ahead and write your message on the cake. I however prefer to use fondant letter molds for my messages. The mold I used here is one by Martha Stewart.
(6) Complete the design with buttercream flowers. I made two toned buttercream roses for this cake using a large petal pipping tip filled with pink and white buttercream frosting. Each rose was pipped on a small piece of parchment paper and kept in the fridge to harden before transferring on the cake.
Happy Caking!
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Looks Great Terry! Thanks for the tutorial!
You are welcome Onome.
Thanks for the stencil lesson but sir,my buttercream frost sometimes melt after a yle. I tried using enough icing sugar but it sometimes melt. Could it b the butter? I use blue band original for my frosting. Thank u sir
Hi Aisha, blue band is a brand of margarine and nut butter. Margarine-based frosting are not as stable as buttercream. The heat also plays a major role in making it melt. I would suggest developing a recipe that works for you. This recipe might help.
Great, thanks for d exposure
.
My pleasure.
thanks for this tutorial u are my mentor.
You are welcome Nike.
Thanks my tutor.
My pleasure.
I have been following ur post and I must confess ur a God send… God bless u sir
Thanks Sandra.
Hi Terry, pls how do I get d stenciling, am in benin
You can try online stores like eBay and Amazon.
Thanks Terry…..you’re just great
God bless you more
Thanks Ebere.
nice job. thank you for the info
You are welcome Esthyam.
Thanks Terry. This is good. Will surely give it a try
Please do Jumoke.
where do one get d Martha Stewart mold in Nigeria
I have no idea Esther.
Nice tutorial as always. Thanks.
Thanks Aisha.
Thanks so much for tutorial. You just to super. May the good Lord continue to bless &increase u in Jesus name
Thanks Ale.
Thanks Terry..u rock!
You are welcome. Thanks
Nice one Terry! Thanks for the tutorial
You are welcome Victoria.
What and amazing site, i’m really inspired. Have u written a book with all this helpful stuff? Would buy it especially for the cake and frosting recipes.
Thanks Denise. No book yet. Fingers crossed.
Ok no book yet! Never mind, while im waiting will give the Nigerian Wedding cake ago this weekend for church. Thank u for being so open and sharing your the knowledge. So easy to follow. Bless ur heart. Xx
You are welcome.
hi terry I really like ur flower stencil can u please tell me the link where u got it from thank you
Hi. I bought it from Michaels.
thanks you terry
You are welcome Hasna.
Very detailed ……Thanks
You are welcome Joyce.
I will be making my sons Wedding Cake. I normally bake in high altitude but will making this cake at sea level. My buttercream recipe is like yours only I have added salt, and egg white and almond. But the frosting sometimes separates or wilts. Any idea why????
The frosting you have described Debi sounds like meringue frosting which uses egg whites. I have a recipe for that frosting here. It teds to separate if not properly made.
Thank you Terry. Please how do you ensure that your written messages On your buttercream cakes are laid out on straight lines and evenly spaced?
I use a ruler as a guide.
Thanks alot terry, u’ve really inspired me as a teen baker, hoping to be like u some day God bless u sir.
You are welcome.