I ADORE that diamond quilting effect. It's SO nice to know that people still have the skill to do it in a buttercream. I am not a fan of the sickly sweet fondant, which looks like kid's play-do to me, lol. I'm not saying fondant can't have it's uses, I just much prefer buttercream, and think it looks far more elegant.
Jenniffer ~ Thank you so much for sharing this technique. I will try with a crusting buttercream 1/2 butter 1/2 hi ratio and see it is is possible. I always wondered if there was a special matte to get this effect....now I know it's just your mad skills!!! Thanks again for sharing!
Thank you so much for taking the time to make these videos! Your icing is the only icing I use now. One problem I have though is when I go back over the icing with the hot scraper, it makes the icing color different than the first layer of icing thats on there. Is this normal? Or am I doing something wrong? T
@BJNZK0 - So glad you enjoyed the video! The link to the recipe is listed in the description of this video and is also posted at the end of the video... 9 minutes and 49 seconds into the tutorial (10 seconds before the end). Only people that watch til the end get the good stuff!
Love it! Thanks for sharing. I really hope you make a tutorial on how to make it the design with the ruler. Although it's harder I would love to learn :)
@tiffny73 - If you are using color in a butter based icing this will happen. I have had it happen when using white icing if the spatula is too hot and melts the icing. I've learned when using colored icing to get the cake as smooth as possible, chill well and then put another coat on using long sweeps so that there are no marks. It's a price you pay for using butter, not just this recipe, but it's worth it. Good luck!
Hi April! I am fairly sure that the impression mat I am using the the large diamond impression mat from CK products. I thin I got mine at CakeArt dot com, but many other places sell CK Products. Thanks for watching!!
Thanks Anne! In the video I use this one globalsugarart(dot)com/bench-scraper-inches-by-fat-daddio-39-p-28103.html BUT I used a bench grinder/sander to sand the handle exactly even with the blade. Global sugar art sells a couple other brands that have the handle even with the blade but they aren't tall enough for my height cakes (5-5.5"). It's not hard to do at all, you just need a power tool!
I ADORE that diamond quilting effect. It's SO nice to know that people still have the skill to do it in a buttercream. I am not a fan of the sickly sweet fondant, which looks like kid's play-do to me, lol. I'm not saying fondant can't have it's uses, I just much prefer buttercream, and think it looks far more elegant.
Thats all I needed to see was cookie cutter and triangle ruler thank you❤❤❤❤❤❤😮😊😊😊😊😊
Jenniffer ~ Thank you so much for sharing this technique. I will try with a crusting buttercream 1/2 butter 1/2 hi ratio and see it is is possible. I always wondered if there was a special matte to get this effect....now I know it's just your mad skills!!! Thanks again for sharing!
Thank you so much! This is perfect. Probably never would have figured this out on my own!
Thank you so much for taking the time to make these videos! Your icing is the only icing I use now. One problem I have though is when I go back over the icing with the hot scraper, it makes the icing color different than the first layer of icing thats on there. Is this normal? Or am I doing something wrong? T
Thank YOU! You are an awesome teacher!
@BJNZK0 - So glad you enjoyed the video! The link to the recipe is listed in the description of this video and is also posted at the end of the video... 9 minutes and 49 seconds into the tutorial (10 seconds before the end). Only people that watch til the end get the good stuff!
Hi Jennifer, thanks for the great tutorial!
Im just wondering. What's the brand of the thin scraper that you used to quilt the cake? Thanks again!
I love these videos,keep them coming
Looks great
please can you show us how to stencil a round buttercream cake?
Jennifer, love the videos! So very helpful...Where may I find your Butter Buttercream recipe?
Love it! Thanks for sharing. I really hope you make a tutorial on how to make it the design with the ruler. Although it's harder I would love to learn :)
Thank Marilyn. Unfortunately, I don't know what you mean. Send me an email and let me know. Thanks! jen@cupadeecakes.com
Where do you purchase those diamonds for the centers? I looked on amazon but the ones they had were poor quality according to reviews.
Well thanks Casey, but I bet you would have figured it out! Glad to hear you enjoyed it!! :-)
@tiffny73 - If you are using color in a butter based icing this will happen. I have had it happen when using white icing if the spatula is too hot and melts the icing. I've learned when using colored icing to get the cake as smooth as possible, chill well and then put another coat on using long sweeps so that there are no marks. It's a price you pay for using butter, not just this recipe, but it's worth it. Good luck!
What is the best way to add edible gems
Thank you for this tutorial!
thank you for sharing i will tray in my next cake
Hi April! I am fairly sure that the impression mat I am using the the large diamond impression mat from CK products. I thin I got mine at CakeArt dot com, but many other places sell CK Products. Thanks for watching!!
great job!!!!
@chasebrad - Thanks for watching! Let me know how it works with the crusting buttercream... I don't see why it wouldn't work!
Thanks Anne! In the video I use this one globalsugarart(dot)com/bench-scraper-inches-by-fat-daddio-39-p-28103.html BUT I used a bench grinder/sander to sand the handle exactly even with the blade. Global sugar art sells a couple other brands that have the handle even with the blade but they aren't tall enough for my height cakes (5-5.5"). It's not hard to do at all, you just need a power tool!