Thank you June (“Clarky’s Cakes”) and Paul Delaney of Delaney’s cakes! I am sure you both will also be able to do the striping! My first cake was kind of a flop. I didn’t have enough icing and was digging into the cake in some areas. So I figured I needed to make sure there was plenty of icing to get the nice deep combing. Also my first cake started out chilled and the buttercream was firm but became soft quite quickly and the buttercream colors bled into each other as I was trying to fill in the stripes. So always working with a firm buttercream to the touch is important to help illuminate that. And of course the super straight sides is a must for all cakes but especially here so that you get a pretty look when the cake is sliced and served. I made this picture tutorial to show the steps that I take that has helped me to achieve this technique successfully. 😊
https://www.facebook.com/ButtercreamBeautiesandSugarBouquetsbyTammyLaPenta/
