Food Network Magazine - (10)October 2020

Trim the tops of the cakes to make

them level. Stack the cakes on a

cake stand, spreading a layer of

buttercream between each with

an offset spatula.

Cover the layer cake with a thin

layer of buttercream (this is the

crumb coat), smoothing it with a

bench scraper. Refrigerate until

set, about 15 minutes.

Continue making your way around the

sides of the cake, working from the

bottom to the top. Do not leave any

of the crumb coat showing.

Meanwhile, divide the remaining

buttercream among 6 to 10 bowls.

Tint with food coloring. Transfer each

color frosting to a separate piping bag

fitted with a grass tip.

Continue piping small sections with

the grass tips, alternating the colors,

sizes and shapes of each area.

Holding a piping bag perpendicular

to the cake, pipe a small section of

buttercream at the base of the cake.

Once the sides are fully covered,

continue in the same manner to cover

the top with alternating colors, shapes

and sizes of frosting.

Refrigerate the cake at least

30 minutes before serving to allow

the frosting to set.

The Shag Cake

HOW TO MAKE

What You’ll Need

4 8-inch round cakes, cooled

12 cups vanilla buttercream

Assorted gel food coloring

(6 to 10 different colors)

● Offset spatula

● Bench scraper

●6 to 10 piping bags and

couplers fitted with grass tips

12

3 4 5

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PHOTOS AND STYLING: ALANA JONES-MANN.

OCTOBER 2020 ●FOOD NETWORK MAGAZINE 57

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