I love a piped buttercream cake.
Then, I coated the sides of the cake in buttercream impressed coconut onto them. I added the coconut to the sides by spreading desiccated coconut onto baking or greaseproof paper, turning the cake on its side and then pressing this into the buttercream.
The cake below may look a little uneven, this is just where the buttercream has squished up and was soon evened up again.
This video from Wilton helped me figure it out or check out this picture tutorial also from Wilton
Below you can see the top of my cake "under construction" as you can see, basket weave is a great technique for anyone who is not great at getting smooth buttercream ... or bothered about doing a crumb coat first! You will also see that my piping is somewhat close that recommended, fortunately this is a very forgiving technique, you get away with pretty much anything.
After coating my cake and piping my basketweave on top, I coloured the rest of my buttercream a lavender colour, using, rather ironically, the Lilac gel colour from Sugarflair and piped swirly C's around the top and bottom of the cake using a WIlton 32 nozzle / tip.
One of my aims for this year is to learn the art of sugar flowers and I would very much like to show you the first sugar rose I have made, alas, I can't just yet, as this beautiful one below was purchased from my local sugar craft shop to sit in the centre of this cake
250g Butter - really soft
100g Vegetabl Fat (Trex / Crisco)
500g Icing / Confectioners sugar
1 teaspoon coconut flavouring
In a mixer beat together the softened butter and vegetable fat until well combined and light in colour. Add the teaspoon of coconut flavouring and mix in
Add the icing / confectioners sugar one third at a time beating well after each addition.