Courtney Rich, from Cake by Courtney, is a self-taught baker and cake decorator. She taught Brooke and Britt the water color method, and how to execute it effectively with buttercream.
Create a beautiful water color cake:
- Apply small lines of butter cream randomly around the cake. Courtney recommends using 3 different shades of a color so you get a nice ombre look.
- After covering the majority of the cake, use your palette at a 45 degree angle smoothing the cake. Make sure to scrape off excess frosting in between rounds.
- You can add more frosting to fill in air bubbles or open spaces.
Salted Caramel Frosting (recipe source: Tikkido.com)
- 1/2 cup granulated sugar
- 4 tablespoons water
- 2 teaspoons light corn syrup
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- 1 teaspoon lemon juice or vinegar
- 1 teaspoon salt
- 2 lbs. confectioners' sugar
- 1 cup butter, softened
- Mix sugar, water, and corn syrup in a small saucepan.
- Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color (as seen in the photo above). It happens quickly, so keep an eye on it.
- Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
- Mix in salt, lemon juice or vinegar and vanilla. Stir to combine.
- Set the caramel sauce to the side and let cool completely before making the frosting.
- Once the caramel sauce is cooled completely, combine the softened butter, confectioners' sugar and caramel together in a standing mixer fitted with the paddle attachment and beat until smooth. If the icing seems too stiff, ad a bit of milk or cream - just a little at a time until it reaches a smooth, spreading consistency of your liking.
Try out more of her amazing recipes by clicking here or visiting her Instagram account: @CakeByCourtney