Pastel Stripe Spike Cake
Steps involved
Make cake layers
Make buttercream (no color)
Split and color buttercream
Frost and stripe the cake
Chill cake
Add spike design
Add swirly dollops
READ BEFORE CONTINUING: The following recipes are scaled to make the cake pictured above -- a 4 layer cake made with 6-inch round cake layers. If you wish to make a smaller cake, please scale down these recipes.
recipes used
1 - 1.5 batches Italian meringue buttercream
I made this buttercream vanilla flavored by adding 1 tablespoon of vanilla to my 1.5x batch (can add less or more to taste)
Colors used
To get these colors, I used Wilton's Color Right Food Coloring System.*
For the icing:
The colors may differ depending on how much icing you're coloring and the starting color of your buttercream (certain butter brands are more white or yellow which can make the buttercream whiter or more yellow).
Pink Icing:
Use a toothpick to slowly add some pink to the icing. Starting with 1 drop might be too much depending on how much icing you're using so I'd recommend dipping the toothpick in the food color and sticking it in the icing.
Purple Icing:
I used a ratio of 1-2 drops of pink to 1 drop of blue.
Green Icing:
Blue: 2 drops
Yellow: 4 drops
*If you want it darker, continue using 1 drop blue to 2 drops yellow.
Blue Icing:
Blue: 4 drops
Yellow: 1 drop
*If you want it darker, continue using 1 drop yellow to 4 drops blue.
Supplies/tools
To find the tools I use for almost every cake I make and decorate (including pans, cake boards, icing smoothers, etc.), click here.
The supplies/tools below are specifically for decorating this cake, which I used in addition to the ones in the link above.*
Stripe Icing Comb (this one has a straight side too, so you don't need the regular icing comb)
Plastic Wrap
*Some of these links may be affiliate. As an Amazon Associate I earn from qualifying purchases. I earn a small amount from some purchases, however, this does not affect my recommendations.
Decorating the cake
After the cake has been assembled and crumb coated:
Ice the cake with the purple icing and smooth with an icing smoother.
Use the stripe icing comb to create grooves in the icing, which will become the stripes.
I prefer to do the next step right away, but you can also refrigerate the icing until firm before continuing if you prefer. Using a piping bag, fill the stripe grooves with your pink, green, and blue icings. Use the straight-sided icing smoother to smooth the cake until the stripes are clean.
Place the cake in the fridge until the icing is firm to the touch.
Cut a piece of parchment paper as tall as the cake and long enough to wrap around the cake. Cut points/triangle shapes out of both of the long ends of the parchment paper.
Wrap the parchment paper around the cold cake. *If your parchment is having trouble staying on the cake you can brush the back of it with a bit of shortening to help it stick.
Ice over the parchment with white icing. You don't have to cover the entire sheet of parchment with icing, just where the icing underneath is peeking through. Smooth with an icing smoother.
Slowly peel away the parchment to reveal the design.
Fill a piping bag with multiple colors of icing. You can find instructions & helpful video clips on how to do that here.
Using a Wilton 1M tip, pipe swirly dollops of icing on top to finish off the cake. For reference see the .gif below or for a video on how to pipe them, click here.
Slice and enjoy :)
SCROLL DOWN FOR VIDEO
