If you’ve seen a few of my last videos, this isn’t anything too new - I piped each four-leaf clover onto parchment paper, froze it, and then placed them onto the cake using a little bit more buttercream to hold them. These are piped with American buttercream using @wiltoncakes tip 7.
I get asked a LOT why I don’t pipe these shapes directly onto the cake and there are several reasons:
1)It’s tough to get the exact, consistent shape you want going in all kinds of directions. Just for fun, I actually tried it on the back of this cake and it was hilarious and actually embarrassing how bad they looked and how different each was!
2)It would be tough to position them as closely as I like - depending on the shape, you might hit something you’ve previously piped on the cake with the piping tip (not necessarily with this design but definitely would have in the case of the hearts).
3)If you’re a perfectionist like me, this way is less stressful and I would argue actually faster in the end. I can move really quickly just making the same shape the same way over and over. Sometimes I don’t like one and I just scrape it off the parchment and do it over. To scrape off the cake isn’t as easy, or you may be stuck with some that you’re not crazy about if you don’t (again, I’m like annoyingly perfectionist level 11 over here so maybe that part’s just me🤪).
Hope that all makes sense but happy to answer any more questions about this technique!
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