I love a doing scrape cakes. There’s something about it that’s so therapeutic, just going at it freely like an artist, knowing that 2 cakes will never be the same.
The first scrape cake was for a 21st birthday, and the colours requested were baby pink, mint green and gold. I splattered gold paint on it, as well as painted Lindt balls that went on top (which you can’t really see in this picture unfortunately). All other adornments, including homemade white chocolate macarons, were pink and white to match the palette.
The cake itself was made up of 4 6″ mudcakes (2x white chocolate mudcake, 2x caramel mudcakes). The cake was filled and coated with white chocolate frosting. The pink was simple enough to get the colour of, using Americolor’s Soft Pink. The mint green, however, I ended up needing a bit of 3 different greens to get this shade I was wanting – Wilton’s Kelly Green, Americolor Leaf Green and Americolor Forest Green. I did a white choc drip that was coloured baby pink to match the colour palette as well. The pink and white roses I made with fondant – first go at them, and I think they turned out pretty well. I had a lot of fun making this cake and feel as though these are the kinds of cakes I want to make all the time haha Lucky for me I have another one coming up soon, they’re so much fun!
The next scrape cake I made was for an 18th birthday, and was my first double-barrel cake (meaning a 2 tier cake, just of the same size). It was massive and pretty much took up the entire cake fridge once all the adornments went on it! It also ended up quite heavy and I needed to remember to bend the knees when picking it up haha! It was made up of 4x 10″ chocolate sponge cake, filled and coated with vanilla buttercream. I ended up putting in internal supports of bubble tea straws and an internal cakeboard so that the top cake layers wouldn’t squish the bottom sponge layers. Perhaps with my upcoming 3-tier cake I will take snaps on how I do the internal supports so you can have a glimpse on what magic happens inside.
On top I made some chocolate and toffee shards, as well as placed some fresh raspberries. At the customer’s request, I also did a chocolate lace ‘1’ and ‘8’. Pro-tip: waiting until the chocolate comes to almost body temperature before piping, and using Ateco fine tip 00 helps a lot in getting clean lines and curves. The colour palette was Rose colours, that I thought would tie in well with the fresh raspberries. I ended up using scrapes of frosting coloured Americolor Super Red, Americolor Egg Yellow, Americolor Dusty Pink and Americolor Peach.