December 6th 2011 04:50 pm
You know those cans of frosting you can buy at the grocery store, the ones with the photo of the perfectly frosted cake on the label? It usually features super swirly frosting, heavy on the spatula marks.
Well, here at Myriad we call that a “rough frost,” to differentiate it with either a smooth buttercream frost or a fondant exterior on a wedding cake.
Rough frost has been very popular in the last year, and the weird thing about it is that it looks primarily rustic but also a little bit classic, perhaps because it has appeared on frosting cans for decades. Here are some cakes we did this summer featuring variously aggressive rough frost techniques.
In the next blog, we will talk about textured buttercream.