Big W Cake Decorating: Get Creative With These Delicious Recipes!

Are you looking for a fun and easy way to add some pizzazz to your cakes? Look no further than Big W cake decorating! With a variety of tools and supplies available at affordable prices, you can let your creativity run wild and create bakery-worthy cakes at home.

In this article, we’ll share two of our favorite Big W cake decorating recipes that are sure to impress your guests. Let’s get started!

Recipe 1: Rainbow Buttercream Cake

Ingredients:

• 2 cups unsalted butter, softened
• 6-8 cups powdered sugar
• 1/4 cup heavy cream or whole milk
• 1 tsp vanilla extract
• Gel food coloring in rainbow colors (red, orange, yellow, green, blue, purple)
• 3 8-inch cake layers, baked and cooled

Instructions:

1. In a large mixing bowl, beat the butter until creamy and fluffy.
2. Add the powdered sugar, one cup at a time, mixing well after each addition.
3. Add the heavy cream or milk and vanilla extract, and mix until smooth.
4. Divide the buttercream into six equal parts and tint each part with a different color of gel food coloring.
5. Place one cake layer on a cake stand or serving plate and spread a layer of the purple buttercream on top.
6. Repeat with the remaining cake layers, alternating colors of buttercream, until all layers are stacked.
7. Use an offset spatula to smooth the sides and top of the cake.
8. Decorate the top of the cake with piped swirls or rosettes of buttercream in each color.
9. Serve and enjoy!

Nutritional Information:

Serving Size: 1 slice (1/12 of cake)
Calories: 660
Total Fat: 35g
Saturated Fat: 22g
Cholesterol: 95mg
Sodium: 25mg
Total Carbohydrates: 87g
Dietary Fiber: 0g
Sugars: 78g
Protein: 1g

Cooking Time:

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Equipment:

• Stand mixer or hand mixer
• Large mixing bowl
• Spatula or scraper
• Offset spatula
• Piping bags and tips

Serving Suggestions:

This rainbow buttercream cake is perfect for birthdays, baby showers, or any celebration that calls for a splash of color. Serve with a tall glass of milk or a cup of coffee for a delicious dessert.

Variations:

If you’re not a fan of rainbow colors, you can use any colors you like for this cake. You can also swap out the vanilla extract for other flavors, like almond or lemon, to change up the taste.

Substitutions:

If you don’t have heavy cream or whole milk, you can use any type of milk you have on hand. If you’re vegan, you can substitute vegan butter and non-dairy milk for the butter and heavy cream.

Storage:

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Tips:

• Make sure your butter is softened to room temperature before starting the recipe.
• If your buttercream is too thick, add a splash of milk or cream to thin it out.
• Use gel food coloring for vibrant colors that won’t water down your buttercream.

Frequently Asked Questions:

Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake layers up to a week ahead of time and freeze them until you’re ready to assemble the cake. The buttercream can also be made ahead of time and stored in the refrigerator for up to a week. Just bring it to room temperature and re-whip it before using.

Recipe 2: Chocolate Ganache Drip Cake

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 cups all-purpose flour
• 1 cup cocoa powder
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 4 large eggs, room temperature
• 1 cup whole milk
• 1 cup hot water
• 1 tsp vanilla extract
• 2 cups semisweet chocolate chips
• 1 cup heavy cream

Instructions:

1. Preheat oven to 350°F. Grease and flour three 8-inch cake pans.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4. Add the eggs one at a time to the butter mixture, beating well after each addition.
5. Add the dry ingredients to the butter mixture in three additions, alternating with the milk and hot water, and mix until smooth.
6. Stir in the vanilla extract.
7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool completely in the pans.
9. To make the ganache, place the chocolate chips in a heat-proof bowl.
10. In a small saucepan, heat the heavy cream over medium heat until it comes to a simmer.
11. Pour the hot cream over the chocolate chips and let sit for 2-3 minutes.
12. Stir the chocolate and cream together until smooth and shiny.
13. Place the cooled cake layers on a wire rack set over a baking sheet.
14. Pour the ganache over the cake layers, allowing it to drip down the sides.
15. Use an offset spatula to smooth the ganache on the top of the cake.
16. Let the ganache set for 10-15 minutes before serving.
17. Serve and enjoy!

Nutritional Information:

Serving Size: 1 slice (1/12 of cake)
Calories: 660
Total Fat: 35g
Saturated Fat: 22g
Cholesterol: 95mg
Sodium: 25mg
Total Carbohydrates: 87g
Dietary Fiber: 0g
Sugars: 78g
Protein: 1g

Cooking Time:

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Equipment:

• Stand mixer or hand mixer
• Large mixing bowl
• Spatula or scraper
• Three 8-inch cake pans
• Wire rack
• Offset spatula
• Baking sheet

Serving Suggestions:

This chocolate ganache drip cake is perfect for any occasion, from birthdays to weddings. Serve with a scoop of vanilla ice cream for a decadent dessert.

Variations:

You can use any type of frosting or filling you like for this cake, such as buttercream, whipped cream, or fruit compote. You can also add sprinkles, fresh fruit, or edible flowers on top for a pop of color.

Substitutions:

If you don’t have semisweet chocolate chips, you can use any type of chocolate you like. If you’re vegan, you can substitute coconut cream for the heavy cream in the ganache.

Storage:

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Tips:

• Make sure your eggs and milk are at room temperature