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here is my template
this is my cake pan that's a five petal pan and I drew my butterfly and now I'm
going to
with each section here I'm making some royal icing transfers for my butterfly
and I'm working in white
and I will be airbrushing them
fill that up like so
and then I've got this needle tool
here and that heel's to the ripples
in my little bubble
and just run through
all of them
I'm opting for yellow pink and purple for my wings
start off with the yellow
now my pink the next colour
hit right next to the yellow
like so and so the area that overlaps onto the yellow will be somewhat
orangish
as will
towards the other side where the purples going to be it's just gonna make
it a little bit of a different shade of purple which is nice
try to match the two sides so they look the same
that looks about right
last colour purple I'm gonna hit the outside of the wing here
overlap onto the pink
the same on the other side
and that's gonna be my butterfly
colours working on
the butterflies body I have some black sanding sugar and I have
some white six lits but
this is some other brand dazzle dots and I'm gonna use that for the eyes
right here's a piece of parchment paper that I'm going to
position over the body as my guide
and I'm just piping the body
its just dots
all the way down
and then the last one there we go
and you
pick up this whole whole thing it's wet
I'm transferring it to a bead tray
I'm taking two of the white pearls
I'm positioning them where I'd like the eyes to be
push them in so that their secured
immediately take the sanding sugar and poor that all over the wet
royal icing now you see the eyes
it's not sticking to the eyes I'm just
gently pressing the sanding sugar
so that it sticks to our
body and then we can
pick it up and the excess will fall off
and there's our body that we're gonna lay flat to dry
I have my two sections this is the upper wings this is the lower wings
and then I have over here my little body
now these things can be made a couple of weeks in advance
just set them aside on a surface where they won't get broken won't crack
and where their I don't think their going to be impacted by light but
dust obviously cover them so they don't get dusty
we're gonna be working
with already made frosting today I've got my cakes baked
I have a vanilla and chocolate because it was
not thick enough so I just with the leftover batter and I've sliced the cake
to be able to fill the inside of the cake
when using ready-made frosting
I prefer to put it in a bowl and whip it
mix it it's been sitting around in these tubs and
it says on it that you can just use it but I prefer to
to actually mix it up here
is that pre-made frosting
it's very different than butter cream if I had to compare it it's a little bit
like a
mix between cake batter and marshmallows
so it's very different I didn't like the consistency of this store bought
frosting so I added a half a cup of butter
and then I kind of added powdered sugar until
it was a little bit fluffier and this is what it's looking like
you see there's peaks to it
if you were to use this on a cupcake it would do a nice swirl
the other stuff is a little bit too
I don't know it has
no backbone to it doesn't hold up you see this
that will work a little bit better here's the cake
I'm going to go around the
surface with my piping bag and just
put a layer of this icing
here's a little tip you might have already seen on YouTube its parchment paper
around
the edge of your cake this keeps your plate
clean and so when you actually
finish everything your plate isn't going to be covered in icing it's gonna look more
professional
and you can just pull it right off its not nice if your plates all gooped up with
frosting and yeah you could wipe it off but then you could mess up your cake so
just add this little bit of parchment paper
ever hear the term crumb coat that is a layer of icing that you
put before you put your final layer and this kinda holes the crumbs
into the cake so that when you frost the decorative
portion that you don't have these black or whatever color crumbs in your
finished product
ready to go I'm going to
cover the surface of the cake
here
is the cake
its all frosted I'm going to put it in the freezer so that I can work on the
surface of the cake
and I'm just removing my parchment paper from the bottom
we're gonna start decorating the cake and here is some chocolate frosting I wanted
it to be black
so I'm starting with some brown to get a good base so I won't have to add as much black
gel to it
as if I was using vanilla here's that chocolate
frosting and I'm adding some black gel to it
and that's it I've already got
a pretty good black does not have to be jet black
here we go
it's good I didn't have to add too much here's my cake it's not perfectly levelled out
I had some trouble with this frosting
but it's good enough now I've it's been in the freezer and you
see I can touch it
and the surface doesn't get damaged and now I'm placing my
template on top of the cake and with a toothpick
I'm tracing it out and there is the
cake now I've got my black frosting
in a piping bag with a number four tip and I'm going to
outline the cake
the butterfly I should say
and there we go now I'm gonna do
oh I got a little
air bubble there
now I put what I had leftover of the frosting in the microwave and I
melted it
it's not hot but its
more liquid it's like flow
royal icing and now I'm going to actually
fill the butterfly area with this icing
put my melted
icing back in my piping bag just for
to facilitate working and now I'm gonna flood one side of the butterfly
see now that's the liquid
and because my icing my cake is
chilled it's not gonna move
too too fast it's being kind of stopped in its tracks by the temperature
of the cake
take a shake like we do the cookies
there we go
that looks pretty good now let's flood the body
the body's gonna be hidden by a the sanding sugar body that we made
and now the other side
you can use the back of a spoon
just to coax your
icing to where you want it
but you see because it was in the microwave its really similar to
to royal icing all right let's give our cake
a little shake now here
I have a little mess we're gonna clean it up once it has time to set
because right now if I touch it will just smear now you can get all your parts out
they've dried here's my body
and I will place that in the center of the butterfly
like so and now we're going to work on lets work on the upper wing
position have your template there so you can kinda look at it
this one here goes about there
we'll do the other side
like so
now this
I've got some icing
that was left over from frosting the cake
so I coloured it pink and put a star tip on
and now I'm just going to go around the cake just to create a decorative border
and all it is
see it's a dot that I'm pulling it's called a shell
a dot and you pull
and as you get better at it you can just do it all in one movement
you see these tips are not expensive you can wash them and reuse them
and they really make a nice professional finishing look on the cakes
while the frosting's wet you can
add a few little confetti sprinkles kids love
sprinkles they just do
and you can add a bit to the bottom layer
and if it falls on the plate just adds to the decoration
and here is I think it turned out pretty nice
let me know what you think and if you'd like to see something in particular in
the future let me know in the comments
and I'll see you next time
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