For this cake I have applied the Indigo mesh stencil and have used Swiss meringue buttercream on a Swiss meringue buttercream cake to achieve this effect.
I started by putting the stencil on a very cold and “hard to the touch ” cake which had been in the fridge for over 6 hours, then using an angled spatula, I smeared my soft buttercream on the stencil then scraped off the excess.
I didn’t have to use pins to attach the stencil as it stuck directly to the cake just holding lightly it with my finger tips.
Some tips include…
Melting the buttercream to a very soft and floppy consistency ( not liquid).
I achieved this by putting the bowl of buttercream in hot water ( from the tap) while mixing the buttercream. I did this for about 15 seconds.
When the buttercream was soft, I then added a dark shade of colour mill (purple) and mixed thoroughly.
By Elvira Ejang