How to Make a Buttercream Striped Cake

Instructions

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1. - Begin with a leveled, 8 in. round, 2-layer cake on a turntable.
2. - Apply a thick layer of icing to the cake. Ice it smooth, making sure the vertical sides of the cake are as straight as possible.
3. - Hold the squared notch icing comb vertical against the side of the cake with the bottom of the comb sitting flat on the turn table. Holding the comb level and steady, slowly turn the turntable creating a groove in the surface of the icing all the way around the cake. Remove excess icing from the comb. Repeat until the grooves are deep and even from top to bottom.
4. - Chill the cake for at least 30 minutes. The surface should be crusted over and dry to the touch.
5. - Prepare a Decorating Bag with tip 8 and a second color of icing.
6. - Starting at the bottom of the cake, pipe a line of icing in the groove. Continue up the side of the cake until all grooves are filled in. The icing in the grooves doesn't need to look perfect since it will be smoothed out.
7. - Hold the Icing Smoother vertical against the side of the cake with the bottom of the smoother sitting flat on the turn table. While holding the smoother level and steady, slowly turn the turntable, smoothing the surface of the icing all the way around the cake. The colors may appear smeared at first, make sure to remove excess icing frequently as you smooth. Repeat until the stripes are level, well defined and the icing between the stripes does not look smeared.
8. - To complete, smooth the top of the cake being careful not to disturb the stripes near the top of the cake.

Notes