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Buttercream Oil Painting Cake

Professional Buttercream Oil Painting Cake

A stunning, artistic cake design using palette knife techniques and high-stability Swiss Meringue Buttercream.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: International
Calories: 450
Ingredients Method Notes

Ingredients
  

Swiss Meringue Buttercream
  • 5 large Egg Whites room temperature
  • 1.5 cups Superfine Sugar
  • 2 cups Unsalted Butter slightly cool, cubed
  • 1 tbsp Clear Vanilla Extract
  • 1 pinch Salt
  • Gel Food Coloring Pink, Yellow, Orange, Green

Method
 

  1. Whisk egg whites and sugar over a double boiler until temperature reaches 160°F and sugar is dissolved.
  2. Whip the mixture in a stand mixer until stiff, glossy peaks form and the bowl is cool to the touch.
  3. Slowly add cubed butter while mixing on medium speed until smooth and silky.
  4. Apply a smooth base coat to a chilled cake and return to the fridge for 30 minutes.
  5. Use palette knives to scoop colored buttercream and 'paint' floral textures onto the cold cake surface.

Notes

Always keep your palette knives clean between strokes to prevent muddy colors. Work on a chilled cake to ensure the petals hold their shape immediately.