What You Will Need:
Frosted and ready to decorate cake
Acetate Paper – pre cut, so you can wrap it around your cake.
1/2 Cup of dark brown American Buttercream
1 Cup of white American Buttercream
Small palette knife
Sharp pointy knife
Piping bag fitted with an open star tip
6 to 8 cherries
Edible gold paint
1.Place your frosted cake in the freezer.
2. In a bowl add your white buttercream, to this add small amounts of your dark brown buttercream and a drop of dark brown/black food color.
3. Swirl the frosting in the bowl very slightly, careful not to blend the colors.
4. Lay the acetate sheet on a countertop and start to layer on your dark and light shades of buttercream frosting, flip it over occasionally to check if you like the results, if not, you can always scrape it off and start over.
5. Keep the top border jagged so it gives the design some character.
6. Take your cake out of the freezer and wrap your finished buttercream design around the base and secure the loose ends with some tape.
7. Using a fondant smoother press firmly to transfer the design to your cake.
8. Gently peel off the acetate to reveal the marbled design. Using a cake scraper, smooth any edges and rough lines.
9. Place your cake back into the freezer for 15 minutes for the buttercream to set.
10. Rinse your cherries and pat dry with a paper towel.
11. Dip the cherries in some edible glitter till fully coated.
12. Take your cake out of the freezer.
13. Put your leftover frosting in a piping bag fitted with a Wilton 1M or open star tip, and pipe some swirls on the top of your cake.
14. Place a glitter cherry on top of each of the swirls.
15. Using some edible gold paint, go over the border of the marbled buttercream to bring it all together.
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