Mesh Stencilling: SWISS MERINGUE BUTTERCREAM ON SWISS MERINGUE BUTTERCREAM

by @queenofcrumbs

For this cake I have applied the Marigold mesh stencil and have used Swiss meringue buttercream for both the cake and stencil to achieve this effect.


I started by ensuring my cake was chilled until my buttercream was completely firm. Then, using a 4″ cranked spatula, I applied a heavily saturated SMBC over the stencil. I then smoothed back with an acrylic scraper to ensure even application. I used Americolor Eggplant which gave a beautiful purple shade.


Some tips include making sure you use a dark colour for the stencil component over a lighter base so that that you get a good contrast. Also working methodically across the stencil and scraping it back so that you definitely have the full design transfer to the cake. I also recommend chilling between stencilling each panel, so that the design doesn’t smudge!

By Bryony fromĀ @queenofcrumbs