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buttercream

buttercream Sentence Examples

  • adapt any conventional buttercream recipe by substituting vegan margarine for butter and soya milk for cow's milk.

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  • ganache buttercream.

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  • Decorate these red-velvet cupcakes with soft white buttercream and pipe on chicks or bunnies.

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  • Often done with a combination of fondant and buttercream icing, these cakes are showpieces.

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  • Cream cheese, buttercream, marzipan, and flavored frostings are big hits.

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  • Buttercream and fondant work well for designs.

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  • The classic three-tiered white cake with buttercream icing is so common at weddings that it has become cliché.

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  • Fall colors like burnt orange, rust, burgundy, and mustard yellow look stunning against a dark chocolate fondant or a buttercream in shades of ivory and champagne.

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  • Truffles can be enrobed in white chocolate - a smooth buttercream with no actual cocoa - sweet milk chocolate, or more luxurious dark chocolate, and couples can choose from dozens of popular flavors for a gourmet treat.

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  • Brides and grooms no longer stick to the traditional round white cake with buttercream frosting designs.

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  • Both buttercream and fondant can be made with a chocolate flavor.

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  • While brides may find this tradition to be beyond understanding, many couples today are embracing it and finding innovative ways to immortalize Bambi's rugged buttercream cousin.

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  • Try some pale pink trim on a buttercream cake, or pastel polka dots on a dark chocolate wedding cake.

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  • Round cakes look particularly nice when covered in buttercream and piped with borders at the tops and bottoms.

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  • Jam, jelly, or fruit fillings and stiff buttercream that's made with shortening will hold up more successfully.

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  • Frosting: Decorators use two main types of frosting on wedding cakes, fondant and buttercream.

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  • It's also the better choice for detailed decorations and ornate designs because it's more versatile than buttercream.

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  • However, it often tastes overly sweet, and many people prefer the taste of buttercream instead.

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  • Buttercream makes the most realistic looking waves, so if you have a different frosting choice in mind, talk it over with your decorator.

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  • To mask funny curves at the outline of the cake, request that the decorator pipe on scalloped edges or buttercream flowers at the top and bottom borders of the cupcake cake.

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  • Destination weddings that have a beach or ocean theme can use turquoise in the color scheme as well as in the cake with a ripple of soft blue buttercream waves.

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  • Since most traditional wedding cakes feature a pure white buttercream or fondant coating, choosing a bright color makes a statement and draws a lot of attention to your cake.

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  • Decorators can sprinkle turquoise sugar or edible glitter on plain white buttercream, meringue or fondant frosting.

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  • For a more traditional look, ask a decorator to pipe turquoise buttercream roses or sweet peas along the edges, top, and bottom of the cake.

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  • A traditional, all-white, multi-tier cake is easy to prepare with dowels and thick buttercream frosting or rolled commercial fondant, but there's also something to be said for breaking with tradition.

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  • However, a skilled decorator can make soft green icing wisps and curves look lovely on any cake, especially against a stark white buttercream background.

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  • A cake clothed in soft waves of light blue buttercream or tiers of smooth, pastel green fondant highlight their relatively bare-bones, skeletal looks and make for a magnificent presentation.

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  • Use chocolate buttercream or chocolate fondant instead of vanilla.

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  • The most traditional is a three tiered cake frosted with white buttercream or fondant and adorned with minimal decorations.

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  • Due to their elaborate design and the careful construction they require, the cakes cost more than basic tiered models with white buttercream frosting.

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  • Although the most traditional pick is a round 3 tier wedding cake with buttercream frosting or fondant, a large sheet cake can feed the same number of people at just a fraction of the cost.

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  • Place raspberries in a rectangular border all around the cake, several layers deep, and have your decorator use buttercream to pipe a wedding message into the middle of the cake or place a cake topper there.

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  • Stick raspberries into thick buttercream on the sides of the cake rather than on top.

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  • Try a lemon-poppyseed cake with raspberry frosting or a plainer cake with lemon citrus peel in the buttercream and fresh raspberries on top.

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  • You can also ask your decorator to keep the cake somewhat traditional by applying very small buttercream polka dots to the cake at even intervals.

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  • You can display the conventional three-tiered white confection and have your decorator wrap each tier in orange satin ribbon, write a romantic message with bright buttercream, or pipe on a pretty design with orange frosting.

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  • Keep in mind that some decorators also specialize in making edible flowers from buttercream, fondant, or gum paste, and the flowers can look nearly as realistic as if you had picked them fresh.

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  • Ivory frostings, whether fondant or buttercream, usually have a fairly neutral flavor that can be reminiscent of vanilla and butter, so they'll go well with just about anything.

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  • Pipe chocolate buttercream or chocolate ganache in decorative borders around each tier of your cake, or imprint a stenciled design onto a cake that's covered with chocolate fondant.

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  • If you're using a white or lightly colored frosting, you'll need to use a small amount of buttercream to apply a crumb coat to the cake before you do the primary frosting.

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  • A layered chocolate cake or devil's food cake with chocolate buttercream frosting is a decadent, delicious choice and simple to do, since buttercream is so forgiving.

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  • Lightly frost the cakes with buttercream before applying the fondant sheets so that the buttercream will act as "glue" for the fondant.

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  • Read about her process and pick up some tips for yourself with her four posts that sequentially cover the project: An Introduction, Mango Curd, The Cake Is Baked, Swiss Buttercream, and Ta-Da!

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  • Tart lemons, tempered by sweet raspberries and even sweeter buttercream or fondant frosting, is a dream combination, and your guests will surely appreciate the fresh flavors and elegant presentation of the bright berries and lemon slices.

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  • Try lemon cake with raspberry jam filling, raspberry buttercream, or raspberry whipped cream frosting.

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  • If you love lemon, you might even want to go with a lemon cake that's filled with lemon curd, frosted with lemon buttercream and garnished with fresh raspberries and mint leaves.

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  • Extracts can transfer concentrated flavor to fondant or buttercream.

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  • Frost the cake with pale yellow buttercream and accent with candied or fresh lemon slices.

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  • The most popular combination is vanilla white cake with vanilla buttercream or white fondant frosting.

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  • Taking all of these features into account, a classic wedding cake would have vanilla cake inside and white vanilla buttercream outside, with a structure three tiers stacked on top of one another.

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  • A shell border would adorn the top of each tier, with more detailed shell piping and piped white buttercream designs on the sides of each tier.

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  • Fondant frosting is a more modern choice than buttercream.

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  • At LoveToKnow Cake Decorating, you will find articles to help you get the most out of your cake decorating with buttercream frosting or find new cake decorating pictures to use on your next cake.

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  • Three main courses focusing on cake decorating with buttercream frosting are offered, along with a fondant and gum paste class and special project classes.

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  • Find basics on decorating with buttercream, covering cakes in fondant and using Wilton tips and pastry bags to achieve your desired results.

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  • Cover it with buttercream, and then add a layer of fondant to create a smooth, paper-like surface.

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  • Pipe the graduate's name and year on the mortar, and secure it to the cake base with a dollop of buttercream.

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  • You can create a tassel using thin strips of fondant and secure it from beneath with a little buttercream.

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  • Alternatively, you can carve a graduation cap outline from a large sheet cake and cover it as you choose in either fondant or buttercream stars.

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  • Ice it with buttercream, and then carefully add the strings of the tassel using a multi-hole decorating tip.

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  • Cover them in buttercream, and then cover each "book" with a different color of fondant.

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  • Ice the cake with chocolate buttercream, and then cover it with rolled chocolate fondant.

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  • Smooth the fondant out well, and then add colored buttercream decorations such as eyes, a neck ribbon and a fluffy tail to mimic the look of a traditional chocolate Easter bunny.

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  • Ice a bunny-shaped cake with buttercream, and then coat it with shredded, sweetened coconut.

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  • Finish the bunny's face by piping buttercream eyes using a medium sized round tip for the whites and a smaller round tip for the pupils.

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  • Ice the cake with buttercream, and then cover it with rolled fondant in the color of your choice.

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  • Ice the cake with a layer of buttercream, and using the basketweave tip, pipe one vertical bar from the top edge of the cake to the bottom.

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  • Use a multi-hole tip and green tinted buttercream to create the "grass" in your basket.

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  • Ice it smooth with buttercream or cover the cake with an additional layer of rolled fondant.

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  • Fondant cake decorating is an alternative to the traditional buttercream frosting decorations that adorn most cakes.

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  • Before you apply a sheet of fondant to a cake, the cake should be covered with a thin layer of buttercream frosting to keep the fondant in place.

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  • Apply decorations on top of the finished fondant with a dab of buttercream or a tiny bit of water.

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  • Fondant can stand up to summer heat and a fair amount of humidity, whereas buttercream may melt, so it's a good frosting choice for outdoor parties.

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  • Another idea is to bake a simple, single- or multi-layer vanilla or chocolate cake and decorate it with a coat of orange buttercream frosting.

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  • Spread a thin layer of buttercream icing to the torted and leveled cakes.

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  • Spread a small amount of buttercream icing on a cardboard cake circle and place the cake on it.

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  • A thin, even layer of buttercream icing on the cake provides the glue to hold the fondant in place.

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  • Neither the buttercream covering nor the rolled icing should be left too long or they will dry out.

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  • This may include additional fondant pieces, buttercream piping, flowers or a cake topper.

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  • There are three main types of fondant: rolled fondant, buttercream fondant, and marshmallow fondant.

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  • Some people prefer the taste of buttercream or marshmallow fondant over traditional rolled fondant, which can have an overly sweet taste and a flat texture.

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  • Buttercream fondant contains corn syrup and salt, and marshmallow fondant includes mini marshmallows.

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  • Brush away crumbs from the sides and surface of the cake, and ice the cake with a base layer of store-bought or homemade buttercream frosting.

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  • With a pastry bag, a frosting tip, and a second layer of buttercream, pipe a rabbit shape in the center of the cake.

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  • Cover the cake completely with store-bought or homemade buttercream frosting.

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  • Decorate the rabbit with candies, fondant, or alternate colors of buttercream.

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  • Spread the area between the two halves with a thin layer of buttercream frosting so that the halves stick together.

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  • Using a flat spatula and store-bought or homemade buttercream, cover the bunny completely with frosting.

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  • Coat the bunny with sweetened coconut flakes and decorate with other colors of buttercream or fondant.

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  • If you don't like the look or the taste of fondant, stick with buttercream or use candies and cookies to decorate the cake.

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  • Decide if you'd like to make traditional fondant, marshmallow fondant, or buttercream fondant.

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  • Spread the cake with a thin layer of buttercream, and then chill again until the frosting firms.

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  • Apply fondant decorations with a dab of buttercream frosting or royal icing to make them stay in place.

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  • Meanwhile, mix up some buttercream frosting or prepare a can of store-bought frosting for decorating.

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  • Outline a frog design on the cake with a round frosting tip using green buttercream frosting.

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  • Frost the cake with green buttercream and decorate it to look like a frog.

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  • Frost the cake with green buttercream icing.

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  • Finish decorating the cake with more buttercream or candies.

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  • You can also pipe a series of small frogs on top cupcakes that are frosted with buttercream or fondant.

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  • Stick the parts together with sugar syrup or tiny dabs of buttercream, and then add finishing touches with other fondant colors and sculpting tools.

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  • It's not a frosting that tastes as good as marshmallow fondant or buttercream, but its decorating potential is significant.

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  • Unlike buttercream or fondant roses, which will stay together without much help, gum paste flower parts need to be "glued" together with edible egg whites or an edible gum paste glue.

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  • Cover a cupcake in buttercream frosting.

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  • Add jellybeans for the eyes and pipe whiskers and ears with a stiff buttercream frosting.

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  • Frost a cupcake with buttercream frosting in white or even light pink.

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  • Put it on top of the frosted buttercream layer.

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  • Place them on top of a cupcake frosted with buttercream, cream cheese or whipped cream icing.

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  • Frost them all at the same time with buttercream frosting and add details.

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  • Cover the top of the cupcakes in buttercream frosting, tinted yellow.

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  • Place a large marshmallow on top of the frosting and cover it in the yellow buttercream.

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  • Using Wilton piping tip number five, add black eyes made of buttercream frosting to the front of the marshmallow.

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  • Add orange jellybeans, candies or use orange buttercream frosting to make feet at the bottom of the marshmallow chick.

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  • Bake cupcakes, allow them to cool and frost with green buttercream icing.

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  • Make mini-egg sugar cookies, decorate, and place upright on top of a cupcake covered in green buttercream, piped with the grass tip.

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  • Buttercream fondant is shinier than the other types but a light dusting of icing sugar can create a more matte surface.

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  • If you wish to make chocolate rolled buttercream fondant add one cup of good quality cocoa to icing sugar and blend before adding sugar to wet ingredients.

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  • Ice cupcakes with a thin layer of buttercream, making a small doomed shape as you frost.

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  • Center the fondant circles on the top of the buttercream layer and press the sides down.

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  • You can also do piping work with royal icing or buttercream.

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  • Buttercream is popular type of frosting, and you can do designs that range from simple techniques to advanced designs that require skill and practice.

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  • Paint two stripes of food coloring down the inside of a disposable pastry bag before filling with buttercream frosting.

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  • Decorators who have more experience can use buttercream frosting decorating techniques with specialty tips that require a little more skill.

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  • Lattice: Use stiff buttercream to create a lattice design on the top of the cupcake, or make a royal icing lattice design in the shape of a circle, oval or heart.

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  • Cornelli lace: Cornelli lace is made using a thinned buttercream frosting and a small round tip.

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  • Sotas: Use a thin buttercream icing and a small round tip and create overlapping loops.

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  • Roses: Ice the cupcake with a thin layer of green buttercream frosting.

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  • Make one rose out of buttercream frosting large enough to cover the entire top of the cupcake.

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  • Frost your cupcakes and smooth out the buttercream.

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  • For other sports, get a little more creative: Try making little fondant hockey pucks and hockey sticks or buttercream running shoes.

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  • The two "halves" of two-component cake pans can be "glued" together with buttercream frosting before decorating the whole cake.

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  • It's possible to cover and decorate 3D cakes and character cakes with fondant, whipped cream, royal icing, and many other types of frosting, but it's easiest to decorate the cakes with simple homemade or store-bought buttercream frosting.

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  • Buttercream is sturdy, able to stand up and stay fresh at a variety of temperatures, and easy to color and pipe.

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  • While the cake is cooling, mix buttercream frosting, dying three-quarters of the batch brown and reserving the rest of the white frosting.

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  • Cut strips of white fondant to make the laces, securing with a little buttercream or royal icing.

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  • Frost the entire cake with a crumb coat of buttercream icing.

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  • Frost the cake in dark pink buttercream icing, using black frosting to make the line between the two lips.

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  • Freeze the cake again for a few minutes before frosting it with buttercream.

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  • Finally, coat the cake with a thick layer of green buttercream and add frog features with a pastry bag and piping tip.

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  • Using an 8- or 9-inch round cake as your base, bake one layer of the cake, freeze it until it's firm, and frost with green buttercream.

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  • Frost the cupcake bases with green buttercream and the tops with white buttercream.

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  • Frost the legs with green buttercream and stick them near the bottom of the frosted round cake.

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  • Join the halves of the finished cake together by pasting them with buttercream, and use a sharp serrated knife to cut away parts and paste on new parts with frosting to form the shape of a frog.

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  • When you're finished, frost the whole cake with green buttercream, and decorate as usual.

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  • Coat a cake evenly with buttercream frosting using a flat spatula, and then pipe on decorative shell borders or adornments on the cake with a pastry bag and tip.

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  • When frosting with buttercream, it's helpful to make a crumb coat.

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  • To do so, let the cake cool completely, freeze it for 20 to 30 minutes, brush off any crumbs, and frost the cake with a very thin layer of buttercream.

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  • Finally, apply a thicker coat of buttercream or fondant frosting.

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  • By tinting buttercream or fondant frosting with gel food coloring, you can make eye-catching cakes that are dramatic and fun.

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  • Shape, mold or press it into a variety of flower designs, which will easily stick onto cakes with buttercream frosting "glue."

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  • It requires knowledge of basic cake decorating techniques with buttercream frosting.

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  • Tint buttercream frosting beige and fill in the mouth area and inner ears, leaving a little white for the eyes.

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  • Instead of tinting buttercream frosting, you could make a chocolate buttercream recipe.

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  • Fill in the design using the appropriate colors of buttercream icing.

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  • Place the yellow monkeys on top of a brown fondant or buttercream cake.

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  • Try several recipes, from marshmallow fondant to a rolled buttercream fondant, and tweak the recipes until you have found one that works well for you.

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  • While buttercream remains the most popular frosting for its good taste and ease of use, fondant is increasingly becoming the frosting of choice among professional cake decorators.

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  • When covering a cake or cupcake with fondant, coat the cake with a thin layer of buttercream first.

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  • The sticky buttercream will help the fondant stay on the cake and add another dimension of taste and texture.

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  • Instead of piping a border around the bottom or top of a cake with buttercream frosting, use cookie wedges, jelly beans, chocolate pieces, or other candies to form a pattern and define the shape of the cake.

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  • Simply frost the top of the cake with white buttercream or cream cheese frosting and place fresh red and blue berries along the border of the cake and across the top.

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  • Bake your cake, let it cool, stack the layers with filling, apply a crumb coat, and finally frost the entire cake with red buttercream.

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  • Let the cake sit for a few minutes so that the buttercream stiffens.

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  • Transfer the 1/4 cup of black buttercream frosting to your pastry bag, fitted with the round tip, or your zip-top plastic bag.

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  • You'll need a flat spatula; a sturdy zip-top bag or pastry bag and round decorating tip; two pieces of string-like licorice to use as antennae; and red, black, and white buttercream frosting.

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  • When the cake is finished and has cooled, apply a crumb coat and then frost two-thirds of the cake with red buttercream, leaving a rounded section plain at one end.

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  • When the frosting has stiffened, fill in the plain rounded section with black buttercream.

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  • Outline large black dots on the ladybug's body with the black buttercream, and fill them in by smoothing the frosting with the flat spatula.

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  • Inscribe it with "Here Lies Sarah's Youth" in black buttercream frosting.

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  • Frost a cake in chocolate buttercream icing.

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  • Pipe the message "Jill is older than dirt" onto the top of the cake with buttercream frosting.

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  • Frost the outline in gold and the inside with white buttercream.

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  • Sheet cake: This is a large, flat cake that you can frost with buttercream icing or cover with rolled fondant.

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  • If you have a good handle on most decorating skills but don't yet feel advanced, choose a design that's somewhere in the middle.Stacked cake: Create a two or three layer cake, and frost it with buttercream or cover the layers with fondant.

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  • Crumb coat the cake in any color of buttercream icing, making sure the icing is fairly even in thickness.

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  • Use buttercream icing in a piping bag to add the name of the lucky recipient.

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  • All you need to do is ice the cake with buttercream and stick the accessories on top where it makes sense.

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  • Roll out the fondant in a large sheet with a rolling pin and drape it over your whole cake, securing with a thin layer of buttercream underneath, or use fondant to make toppers.

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  • Many establishments offer cakes in a variety of flavors that are frosted with plain white buttercream, and it's easy to add additional frosting or toppers to the cake.

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  • Pipe on a birthday message with colorful tube gel or buttercream frosting and a small round pastry tip.

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  • There are several ways to do it, the easiest of which involves baking a standard sheet cake, frosting the top and sides with white buttercream, smoothing the surface, and outlining Elmo's silhouette on the cake.

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  • On the serving platter you intend to use for the cake, "glue" the pieces of Elmo together with big dabs of buttercream frosting.

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  • Use a flat spatula and a large bowl of red buttercream to frost Elmo's body.

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  • Add facial details and finger and toe markings with a small round decorating tip and black buttercream frosting.

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  • While buttercream is a useful supply to have on hand for some toppers, fondant and gum paste allow for much more detailed work.

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  • They don't require anything more than sticking a topper through buttercream or soft, spongy cake layers, and the variety available is inspiring.

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  • Complete the "ghost" by adding black eyes with edible paint, more fondant, or dollops of buttercream.

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  • Crumble about a cup's worth of chocolate sandwich cookies, frost the cake with buttercream, and scatter the cookie crumbles over the cake.

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  • After the cake is cool, frost the "leaves" with green buttercream and the trunk with chocolate icing.

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  • Once both of the cakes are cool, ice them with red buttercream.

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  • Top it with chocolate buttercream or black fondant.

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  • Using a sharp, serrated knife, carve irregularly shaped pieces from the cake, and stick them together with buttercream frosting.

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  • Frost the frog with a thin layer of buttercream, and drape a big sheet of rolled green fondant over it.

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  • To add a fun finishing touch to your frog, pipe on a bright pink tongue and buzzing fly or add a buttercream crown to the top of your frog's head.

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  • Fill a pastry bag with a reddish-orange tinted buttercream frosting and use a large star tip to make a beard along the bottom half of the cake.

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  • Smooth bright green buttercream frosting across the top of the cake above the hairline, to represent the leprechaun's hat.

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  • Use a small star tip in a pastry bag filled with light peach colored buttercream to color in the rest of the leprechaun's face.

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  • Attach them to one another using buttercream frosting and frost together as one large cake.

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  • Make three or four layers, let them all cool, and stack them on top of one another with buttercream, curd, fruit compote, whipped cream, or another tasty frosting in between.

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  • It involves more work than spreading a layer of buttercream, but the end effect is far more impressive.

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  • The easiest way to do a lovebird cake is to bake a square or rectangular cake with a flat top, frost it with white buttercream, and use a pastry bag and various decorating tips to pipe on outlines and details for the birds.

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  • Finally, secure the birds to the top of the cake with a dab of buttercream.

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  • Bake a heart shaped cake and cover it with a pastel shade of fondant or buttercream.

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  • To make the cake, you'll need some basic supplies: a paper and pencil, a sharp knife, a pastry brush, a flat spatula, buttercream frosting in several colors, and a pastry bag, coupler and tip.

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  • With a flat spatula, scoop globs of white buttercream frosting out of a bowl and place them on top of the cake.

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  • Fit a pastry bag with a coupler and small round tip, and fill it with black buttercream.

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  • Use a bright color of buttercream to fill in the bunny's eyes, and top off the inside of the ears, the nose and the mouth with pale pink frosting.

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  • Wait for the cakes to cool and then crumb coat them with your best buttercream frosting.

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  • Make a second, thicker layer of buttercream frosting once the first frosting layer has set.

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  • After they cool, use dabs of buttercream to stick cupcake "flowers" on each cake top.

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  • Pipe a thick layer of buttercream onto cupcakes, and sprinkle each with toasted coconut.

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  • Cover a cupcake in buttercream frosting.

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  • Add jellybeans for the eyes and pipe whiskers and ears with a stiff buttercream frosting.

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  • Frost a cupcake with buttercream frosting in white or light pink.

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  • Put it on top of the frosted buttercream layer.

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  • Place them on top of a cupcake frosted with buttercream, cream cheese, or whipped cream icing.

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  • Frost them all at the same time with buttercream frosting and add details.

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  • You can do them with fondant or buttercream, depending on your preference.

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  • Frost each cupcake with a thin layer of buttercream frosting.

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  • Apply the fondant over the buttercream in an even circle, cutting off any excess frosting.

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  • If you're using all buttercream, spread on a thicker layer of yellow frosting over the first thin layer with a flat spatula, smoothing it out as you go.

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  • Pipe beaks onto all of the baby chickens or use your orange fondant to form tiny beaks and stick them on with buttercream "glue."

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  • If you don't want to bother with tinting more fondant, you can also pipe buttercream beaks and decorations onto fondant backgrounds.

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  • Next, frost eyes onto the cupcakes with blue or black buttercream, or use your fondant to do the same thing.

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  • Bake cupcakes, allow them to cool and frost with green buttercream icing.

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  • If you wish, consider making an American flag cake using fondant instead of buttercream or whipped cream frosting.

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  • If you have some handy, use it to tint fondant or buttercream bright blue and red, and use the frostings as accent colors on a white cake.

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  • To make it, ice a standard round cake with white buttercream, and swirl red and blue gel icing or buttercream in bursts across the cake.

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  • Pipe on "Congratulations" in script with colored decorating gel or buttercream frosting.

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  • To get the most realistic results, it's better to use fondant rather than buttercream, because the stiffer frosting is easier to mold and will hold its final shape better.

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  • Using a dab of buttercream, place the black circle in the middle of the black square.

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  • Create fondant sports balls and sports equipment and stick them on a decorated cake, or pipe on a simple sports scene using buttercream.

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  • Intermediate decorators can showcase buttercream piping skills by tracing cloud shapes onto large tiered cakes or sheet cakes and then filling in with buttercream stars.

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  • Create the design in fondant or swirl buttercream together in a pastry bag to create a festive graduation cake design.

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  • Weddings: Light floral scents, buttercream wedding cake icing, and romantic blends are popular for wedding candle gift sets.

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  • Pumpkin Buttercream - In a word, this candle smells delicious!

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  • Imagine pumpkin pie topped with a layer of fluffy vanilla buttercream icing sprinkled with a little cinnamon and cloves for a spicy kick.

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  • These cookies are typically decorated with royal icing, although some families use buttercream frosting or simple sugar sprinkles in holiday colors.

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  • A dollop of red or green buttercream or cream cheese frosting with sprinkles and candy toppings are the perfect way to finish these sugar cookies.

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  • Early Barbizon nightgowns were manufactured in pastel colors like baby blue, buttercream and powder pink.

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  • What kind of icing (buttercream is standard, but there are many choices if you go to a baker)?

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  • Choose from buttercream frosting, sugar cookies, crème brulee, or oatmeal milk-n-honey.

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  • Duff recruits those he has personal connections to, so it is not uncommon to see a member of his rock band struggling in the shop with buttercream frosting.

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