Cow Cake Tutorial | Gratitude Baker | Gratitudebaker (2024)

• Make cake layers

• Make buttercream (no color)

• Split and color buttercream

• Assemble and icecake

• Pipe design onto parchment or acetate sheet

• Transfer icing to decorate

• Add swirly dollops

• 1vanilla cake recipe

• 1 - 1.5 batches Italian meringue buttercream

  See Also

  Decorated Cow Cake Recipe27 Amazing Cow Cake Ideas We Adore - Agoralia RecipesCow Cake: Easy and Adorable Cake Recipe and TutorialHoly Cow Cake Recipe (Butterfinger Poke Cake)

• I made this buttercream vanilla flavored by adding 1tablespoonof vanillato my 1.5x batch (can add less or more to taste) *I also added some cocoa powder to the black icing to darken it - more information under the "colors used"section

• Cream cheese icing (recipe below)

Cream Cheese Icing

Ingredients:

• 8oz. cream cheese, softened

• 2 tbsp. butter, softened

• 3 cups powdered sugar

• 1-2 tsp. vanilla extract

• milk, if needed to thin icing

1. Mix butter and cream cheese together

2. Add vanilla, mix

3. Slowly add powdered sugar and mix until all incorporated

4. If icing is too stiff you can add a splash of milk until it's the consistency you like

To get these colors, I used Wilton's Color Right Food Coloring System and Wilton's Gel Icing Color in Black.*

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For the icing:

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The colors may differ depending on how much icing you're coloring and the starting color of your buttercream (certain butter brands are more white or yellow which can make the buttercream whiter or more yellow). These are the amounts I used and should get you close.

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Pink Icing:

Pink: 3drops

Red: 1 drop

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BlackIcing:

For information on how I make my black icing, click here.

To find the tools I use for almost every cake I make and decorate(including pans, cake boards, icing smoothers, etc.),click here.

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The supplies/tools below are specifically for decorating this cake, which I used in addition to the ones in the link above.*

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• Piping bag​s

• Small offset spatula

• Acetate Roll -OR- Parchment paper

• Wilton Icing Color in black

• Wilton Color Right Food Coloring System

• Hershey's Special Dark Cocoa Powder (for black icing)

• Wilton 1M piping tip

After the cake has been assembled and iced:

1. Store the iced cake in fridge while completing next steps.

2. Cut a piece of parchment or acetate long enough to wrap around the whole cake (at least 19.5 inches) and tall enough to cover the side of your cake.

3. Add the black and white colored icing to their own piping bag, with a hole cut in the tip.

4. Lay your parchment paper or acetate on the counter.

5. Using the black icing first, pipe blob shapes onto the sheet to be the cow's spots.

6. Once you've piped all of the cow spots onto the sheet, take your white icing and fill in around the spots until the sheet is covered with icing (leaving a bit on the end so you can pick it up later).

7. Optional: Once the design is piped, you can gently run an offset spatula over the design to remove some air bubbles and make it an even thickness to help it adhere to the cake evenly.

8. Check on the cake that has been in the fridge - you want the icing to be firm to the touch before moving forward. Once cake is cold and icing is firm, remove from fridge.

9. Carefully pick up the parchment or acetate and wrap it around the cake. *This works best if you have a cake turner or a person turning the cake for you as you go.

10. Use your hands or an icing smoother to smooth the parchment or acetate on the cake, making sure it is flat againstthe side of the cake--not wrinkled.Keep the parchment paper or acetate wrappedaround the cake and place in the fridge until the icing has become firm.

11. Once firm, peel back a corner of the parchment paper or acetate to make sure the icing stays behind. If the icing comes off with the sheet, stick the cake back in the fridge and allow to cool for a little while longer. If the paper comes of cleanly, take the cake out of the fridge and gently remove the sheet, leaving the icing behind.

12. Use an offset spatula to remove any icing that may be hanging over the top edge of the cake and clean up the seam of the wrapped icing if necessary.

13. Using a Wilton 1M piping tip, pipe "swirly dollops" on the top of the cake. I have instructions on how to do that, here.

14. Slice and enjoy :)

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