For this little chocolate cake I have applied the Caking It Up Indigo mesh stencil using Swiss meringue buttercream on Swiss meringue buttercream.
To achieve this effect you should work fast on a very cold cake.
I start by masking my cake in Swiss meringue buttercream and placing it in the freezer for about 20 minutes. While your cake is setting in the freezer prepare your buttercream for the stencil. Colour and just slightly warm a little bit of buttercream so it is smooth and a soft (go darker than you want as it will appear lighter after you apply it).
Working quickly take the cake from the freezer, place the stencil on the cake and use a spatula to firmly apply the buttercream to the stencil. Start in the centre and the stencil will hold itself to the cake but be careful not to move it.
Once done use a scraper to remove excess buttercream from the stencil and then gently peel the stencil from the cake. You will be left with a beautiful image!
My most important tips are to work on a very cold cake!
Be confident and give it a go!
By Stephanie Orchard from @bakesby_steph