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Cut, level, fill and crumb coat your layers like a professional then learn Joshua John Russell's trade secrets for a beautiful buttercream finish for free!
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|Here are some details about my project:|
Share a little about the materials, processes and techniques used to create this cake: Dark and white chocolate cake. Chocolate swiss meringue buttercream ruffles.
What are you most proud of? The piping on the side ruffles - first time trying this technique. Achieving the ombre layers in both the cake and buttercream.
What advice would you give someone starting this project? Adding too much chocolate will make the buttercream set too firm and clog the piping tip - the top dark chocolate layer lost the creamy SMBC texture. Measure out the batter for the cake layers - I did it by eye and the second cake layer turned out almost as dark as the first.