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As a part of my practice for the perfect dessert table (see here and here), I attempted my first rustic wedding cake frosting technique. Luckily, it was Pat’s birthday – what better excuse to have a bunch of friends over to eat another demo cake! I let Pat choose the inside of the cake and he picked my carrot cake recipe without hesitating. That left the design of the cake up to me. I really love the slightly haphazard look of this technique and think it fits well with the rest of our wedding theme, which is woodsy and rustic.
To create the rustic cake frosting technique you see in the photos, it’s actually quite simple! Even as a relative cake decorating beginner, I was able to accomplish this technique without too much time or effort!
Frosting a Rustic Wedding Cake
- Assembled layer cake – Mine was three 9-inch layer cakes with a cream cheese filling
- Buttercream frosting – I used this recipe
- Small offset palette knife
- Large offset palette knife
- Piping bags
- Piping tip – I used the Wilton 1M large open star tip
1. Crumb coat your cake and place it in the fridge for at least an hour or freezer for at least 30 minutes.
2. Use the large offset palette knife to slather your cake with a thick layer of buttercream. Mine was about 1/2 inch thick.
3. Starting at the base of the cake and moving upwards, use the small offset palette knife to draw vertical lines in the cake without scraping off enough frosting that the cake shows.
4. Place the Wilton 1M piping tip into your pastry bag and fill with buttercream. To get the design I used, I used quite a bit of continuous pressure on the bag and held it at a 45 degree angle, gently lifting and lowering the tip to get the “canned whipped cream” appearance.
5. Top with your favorite cake topper, sprinkles, candles, or anything you can think of!
I can’t believe the wedding is only six weeks away!