2D Finalist
Skrik
by Nichole Ferello · submitted Nov 9, 2016 · 2016 contest
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Description
This is my fourth time entering into Threadcakes. The other times, I relied on fondant for my design, but this time I wanted to try an all-buttercream design.
I loved this design because I have always been fascinated by "The Scream" by Edvard Munch, and I am also a big Charlie Brown/Peanuts/Charles Schulz fan. I learned while researching that the name of this design (by Arashi-Yuka) that Skrik is Norwegian for "Scream". I have been thinking about it for months and finally decided to just do it.
I was excited to do an all-buttercream piece because all my other designs took hours upon hours of work. This was done within about six hours from baking to finish. I wasn't sure whether or not to make a 9" x 13" cake or a 12" x 18" cake. I decided on the larger size because I figured it would be even more difficult as a small design.
The first thing I did was bake up the cake on Monday morning. I made a white almond sour cream cake. Then I let it cool and rest in the fridge. Then I made a huge batch of buttercream and dyed them, which took forever and was quite messy. Dying is one of my least favorite parts, always.
A few hours later, I covered the cake with my darkest blue color. That night, after the kids were in bed, I started in on the background. I planned on saving Charlie Brown and the creepy "ghost" figure in the background for later. As I was going, I wasn't sure if my technique was working, and I'm still not exactly sure if it did work. I played around with it for about two hours, then put it back in the fridge for the night.
The next day, I tried to smooth it out a bit and fix some mistakes. I used a Viva paper towel for the smoothing. Then I measured how large Charlie Brown and the figure in the background should be. I wanted to try and make them as buttercream transfers. I made my templates in Word and made them the appropriate size, checking on my cake to make sure it looked right.
Then I made my buttercream transfers, making the outline first. I froze it for about 15 minutes, then colored the rest in. Then I let it rest in the freezer again for about an hour and a half. From there, I simply placed on the images. I was so nervous that it wouldn't work, but it did! Then I smoothed out the buttercream to make it look nicer. After that, all I had to do was add the border.
I loved this design because I have always been fascinated by "The Scream" by Edvard Munch, and I am also a big Charlie Brown/Peanuts/Charles Schulz fan. I learned while researching that the name of this design (by Arashi-Yuka) that Skrik is Norwegian for "Scream". I have been thinking about it for months and finally decided to just do it.
I was excited to do an all-buttercream piece because all my other designs took hours upon hours of work. This was done within about six hours from baking to finish. I wasn't sure whether or not to make a 9" x 13" cake or a 12" x 18" cake. I decided on the larger size because I figured it would be even more difficult as a small design.
The first thing I did was bake up the cake on Monday morning. I made a white almond sour cream cake. Then I let it cool and rest in the fridge. Then I made a huge batch of buttercream and dyed them, which took forever and was quite messy. Dying is one of my least favorite parts, always.
A few hours later, I covered the cake with my darkest blue color. That night, after the kids were in bed, I started in on the background. I planned on saving Charlie Brown and the creepy "ghost" figure in the background for later. As I was going, I wasn't sure if my technique was working, and I'm still not exactly sure if it did work. I played around with it for about two hours, then put it back in the fridge for the night.
The next day, I tried to smooth it out a bit and fix some mistakes. I used a Viva paper towel for the smoothing. Then I measured how large Charlie Brown and the figure in the background should be. I wanted to try and make them as buttercream transfers. I made my templates in Word and made them the appropriate size, checking on my cake to make sure it looked right.
Then I made my buttercream transfers, making the outline first. I froze it for about 15 minutes, then colored the rest in. Then I let it rest in the freezer again for about an hour and a half. From there, I simply placed on the images. I was so nervous that it wouldn't work, but it did! Then I smoothed out the buttercream to make it look nicer. After that, all I had to do was add the border.
