Adding multiple colours to a stencil can create a beautiful and colourful effect to your cakes!
Here are some tips and tricks on how to best achieve this technique:
- To achieve the best results when stencilling onto a cake, it is always ideal to start with a very smooth cake surface.
- Your cake needs to be very cold/firm to the touch before attempting to stencil onto it. When buttercream is applied to a very cold cake, it immediately starts to set the stencilling in place, giving a clean crisp look once stencilled. Ideally, your cake should be chilled in the freezer 25 minutes prior to stencilling. It’s best to have all of your supplies ready to go before taking your cake out of the freezer.
- Add your colours separately, trying not to overlap too much.
- With a flexible head spatula, apply a thin, even coat of each colour, to the areas you want stencilled.
- Clean and dry your spatula between colours OR have a separate spatula for each colour.
- Once you have achieved your required look, scrape away the excess buttercream, cleaning your scraper of excess buttercream with each pass or the colours will blend into each other. (unless this is the look you’re wanting to achieve).
- Don’t apply too much pressure when scraping away the excess buttercream, or you risk smudging the stencilling, just a few passes are needed.
- Remove the stencil gently. If any edges or areas require tidying/fixing, place the cake in the fridge or freezer and allow to firm up before doing so.
Produced by Casey from Cake by Casey Lee