Geometric Buttercream Cake

So, here’s my admission. I CAN’T RESIST A GEOGRAPHIC CAKE.That shouldn’t come as a surprise if you’ve seen my Black and White Geometric Cake Tutorial. But for this one, I wanted to make an ALLbuttercream geometric cake.

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I even gave the forms a marbled appearance. It’s a really easy approach to adorn a cake. What’s the good news? You don’t have to be concerned about fondant!

Your shapes may be whatever color you like. You may leave them solid color or marble them, like I did. You may also use other shapes such as stars or hearts. Let your imagination go wild.

You may even alter the design and go with a one-tiered cake if you like. I believe a square cake with geometric buttercream shapes would look wonderful.

So let’s get started with the instruction. Don’t forget to watch the video below to see the whole procedure in action.

Supplies You’ll Need for the Geometric Buttercream Cake:

  • A two-tiered cake (or a one-tiered cake will still look adorable.) To receive my vanilla cake recipe, go here: Recipe for Vanilla Bean Cake My chocolate cake recipe is available here: Recipe for Chocolate Butter Cake
  • Vanilla Bean Buttercream (this is what I used) Make certain that your buttercream contains just butter. Because the buttercream needs to firm in the fridge for this procedure, avoid using shortening. Buttercream produced with shortening will not suffice.
  • Geometric Cutter Set
  • Large Icing Spatula
  • Buttercream Smoother
  • Gel Food Coloring

Making the Geometric Buttercream Shapes:

To begin, prepare your buttercream and color a piece of it for your geometric forms. I just coloured mine pink. Set aside some white buttercream if you want a marbled effect.

Wrap a baking sheet with wax paper and tape it down so it doesn’t move.

Spread on your pink buttercream.

If you want a marbled effect, add some regions of different hue.Smooth it out as much as you can with your buttercream smoother. If it’s too thin, you’ll have difficulties manipulating the forms later on. Try not to make them too thick.

If there are any parts that aren’t smooth, just add a little buttercream to those areas and smooth again.

Place in the fridge for 15 to 20 minutes to firm up. Once the buttercream is solid, just cut out various shapes with it. Every other shape will need you to clean your cutter. I used two different cutting sizes.

Some may readily pop out, while others will remain on the plate; let them alone for the time being.

Return the pan to the fridge for another 10 to 15 minutes to firm up. Once hard, just scrape away the bits surrounding your forms with a tiny palette knife and refrigerate your shapes until your cake is iced and ready to go. I simply transferred my shapes on a cake board.

Make sure your shapes are thoroughly firmed up before removing them from the fridge to adhere to the cake.

Putting the Geometric Buttercream Cake Together:

After you’ve iced your cake, gather your buttercream shapes and select what type of design you want on it. You may additionally refrigerate the cake if desired. It’s truly that easy to glue the buttercream shapes on your cake using a little of buttercream on the back of the forms.

I began with the bottom layer on top because I wanted the top shape to stand out little higher than the cake. Simply keep adding according to the design you desire on your cake. Remember to brush a little amount of buttercream on the back of each form to help it stay.

If you handle them too much, they will warm up. If it takes you a long to attach them to the cake, put them back in the fridge to firm up.

Once you’ve completed the bottom layer, go to the upper tier. On this layer, I also began from the top.

Just continue on until you like what you see.

And here is the video that will walk you through each step:

What are your thoughts? Doesn’t sound that difficult, does it? I like the simplicity of this design, as well as the fact that it is entirely made of buttercream.

I’d love to hear about it and see your take on it if you create one!


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How do you stick rice paper to buttercream icing?

If the frosting has crusted over but the cake is still warm, you may need to apply a thin layer of new buttercream on the back of the parchment paper before pressing it onto the cake. This will work as adhesive, and the paper will adhere to the icing without being wet.

Which buttercream holds its shape best?

Italian buttercream, the most stable of the buttercreams, is formed from a meringue produced by pouring hot sugar syrup into whipped egg whites. Continue whisking until the meringue is totally cold before gently incorporating tiny pieces of butter, one at a time.

How do you get buttercream icing to hold its shape?

By lowering the temperature, the icing should quickly tighten. This is an excellent method for overmixed buttercream frosting or frosting produced in a warm kitchen. If this doesn’t work, try adding a few teaspoons of sifted powdered sugar at a time.

Does rice paper melt on buttercream?

When I’ve seen them used, they frosted the cake first, then smoothed it out before placing the rice paper on top. According to my understanding, the moisture in the frosting may end up melting the rice paper, causing it to dissolve into the frosting and the ink to successfully transfer into the frosting.

Will buttercream melt wafer paper?

Wafer paper has no flavor and will not “melt” into the icing; instead, it will stay as a thin layer of edible paper on top of your delectable dessert.

Is icing sheet or rice paper better?

Winner of the Application: Icing Sheets – Although they may be difficult to remove off the backing, icing sheets are much better at soaking into the material they are laid on for cutting.

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