How to decorate an all buttercream UNICORN DRAGON CAKE
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- Опубліковано 18 вер 2024
- Hey there!! My name is LeeAnn Carulli, thank you so much for watching my video! I specialize in all buttercream cakes, this one was requested on my instagram account after I made a half unicorn half dragon cake! Please let me know what you think and also if you make this cake I would love to see it!
I will be updating this description section with FAQs so don't hesitate to leave a comment or question and you can check here for daily updates on this cake!
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Music by Chillhop: chillhop.com/li...
ØDYSSEE x Florent Garcia - Calm [relaxing chillhop beat]
• ØDYSSEE x Florent Garc...
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I made this cake for my twin son's and daughter's birthday. You have mentioned the all the steps there. Thank you very much for this superb video.
Thank you so much for watching! I'm glad it helped and I hope they had a wonderful birthday!!
I came here for the dragon tutorial but now I want to make the unicorn one as well. Marshmallows for the ears is genius, so easy!
I'm making a dragon cake tomorrow. Glad i found this tutorial! Looks great!
Thank you for watching!! Good luck with your dragon and would love to see on it social!!
Unicorns are magical lol 😆
Beautiful! I don’t know if I could do the eyes of the dragon like you did. Which number of pipping did you use for the scales of the dragon? Beautiful cake 💜
I used a size 10 piping tip
I would love to try making this cake for my boy/girl twin's birthday! If you have a moment, what size tips did you use for the smaller details such as the eyes and lining the ears?
What size tip did you use to make the dragon scales?
Size 10 wilton tip :D
What tips dod you use for the dragon scales?
A size 10 wilton tip!
I’ve watched a couple of your videos to try and learn how to do scales… you don’t really give any tips about the squeeze and pull thing…whenever I try to pipe those beautiful little disc shapes, when I pull away I get a pointy little tail shape… what do I need to know about the texture/temperature of the buttercream? Colder, stiffer, softer?
This is such a great question, thank you for addressing this. When I'm decorating I like having chilled buttercream, when the frosting is stiff it's easier to control your speed and the shape of your designs but it can be accomplished with room temp. The technique is called "bead border" or "pearl" border with buttercream. If you search those terms you will get more in-depth videos and descriptions of how to achieve this look.
With the frosting tip facing the cake, you want to squeeze, stop squeezing, and drag in the direction of the scales to make a bead. To make a "pearl" we squeeze, stop squeezing, then gently smooth the pointy lil tail shape with our frosting tip. We can also go back in and "dab" the tails down after the buttercream has set.
I apologize that my videos have not yet addressed this technique more thoroughly, thank you again for bringing it to my attention so I can learn how to explain it clearly.
Take care!
Hi, what tip sizes did you use for the rosettes?
Hi there!! I used the tip, M1 for the large rosettes and for the smaller rosettes I used a 4B or you can even use a Size Star 32 tip!! Thank you for the question!