Monday, December 3, 2012

Tie-Dyed Buttercream Cutouts

The tie-dyed cake was a big hit!  It turned out really nice (if I do say so myself).... I was so inspired by the batter, I decided to try a similar technique with the buttercream... check out the results....

I was inspired to create tie-dyed buttercream cut-outs.  I had never heard of such a thing, and had obviously never done it, but I thought "what the heck".... so I decided to give it a try.

First I tinted buttercream and dolloped it onto a wax paper covered cookie sheet.  I tapped the cookie sheet (quite hard) on the counter to get the buttercream to settle and flatten as much as possible.

I took a toothpick and swirled the icing together to create a tie-dye effect.

Next, I put another sheet of wax paper on toop of the buttercream and smoothed it flat with a fondant smoother.  I put the sheet in the freezer so it would get good and firm.  NOTE:  I used a combination of Swiss and American buttercream... I don't think this would work with just American buttercream alone.  Shortening doesn't get as firm as butter when it's cold, and there is a LOT of butter in Swiss buttercream (yummmm.....).

Isn't it gorgeous?  I was on pins a needles at this point... it was so beautiful, but if the cut outs didn't work, then there was a waste of time and buttercream.... plus I still needed to decorate the cake in some way....

I found that metal cutters worked better than plastic (the plastic is too thick and the buttercream was more prone to stick to the plastic).

I carefully removed each cut out and placed it back into the freezer.  I needed them to be good and cold before handling them to place on the cake.  I think they're so fun and so pretty....

I would absolutely use this technique again... A couple of notes... I think using Swiss buttercream alone would cut better and cleaner, plus remain firm enough to handle for a longer period of time.  These cut-outs were in and out of the freezer a LOT...

Second note?  They really did need to be thinner... next time, I would pipe the buttercream onto the wax paper.  I think I would have more control over the thickness of the final product. 

This project has really set my mind on a creative tangent... when the holiday season is over, I am certainly going to try some of my ideas.  Like, for instance, a tie-dye wrapped cake???? Sounds cool doesn't it?

Happy baking and decorating everyone... I hope you enjoyed my buttercream experiment... I know I did!


  1. These look amazing!! How to they hold up once you put them on the cake?
    So they bleed? Need to stay in the fridge? I'm thinking of using something like this on cupcakes but I need to be able to leave them out. Thanks for the great tutorial.

  2. They held up pretty well. I seem to remember that a couple of them slid off just before cutting the cake, but it was served at an indoor swimming pool... very hot and humid inside. I would definitely make them thinner next time around.... It was really fun to make :)

  3. do you think this would work for the entire cake? Could you theoretically ice the cake like this and put the waxed paper on topped smooth if for the effect on the entire cake

  4. Yes it would... I did it on one of the cakes in this post: