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Airbrushing techniques

1. After covering an 8-in. round (4 ins. high) with white fondant, spin the turntable while holding the airbrush still to spray a pink band at the base of the cake. Point the airbrush at where the cake meets the board. If you want a wider band, move the g

1. After covering an 8-in. round (4 ins. high) with white fondant, spin the turntable while holding the airbrush still to spray a pink band at the base of the cake. Point the airbrush at where the cake meets the board. If you want a wider band, move the gun up slightly after completing one revolution. The excess color easily wipes off the cake board if it’s not covered by the design.
Click the next image in the sequence for the next step in this design.

1. After covering an 8-in. round (4 ins. high) with white fondant, spin the turntable while holding the airbrush still to spray a pink band at the base of the cake. Point the airbrush at where the cake meets the board. If you want a wider band, move the g2. Airbrush the top border and the top of the cake pink. If you want to leave the center of the cake top devoid of color, then place an inverted round cake pan on top of the tier. A pan will not blow away, and it creates a seal to keep the area under the3. Lightly airbrush the rest of the tier pink.4. Using the same technique, airbrush blue top and bottom bands around a 4-in. tier (about 6 ins. high), and then lightly airbrush the entire tier blue.5. Airbrush a 6-in. tier (2 ins. high) a solid yellow, beginning at the bottom and working your way to the top.
6. Stack the cake. Varying the tier height makes the cake more dramatic, and decorating the center tier differently–in this case a solid, dark color–provides contrast in your design.7. Dress the edge of the cake board with a green ribbon that is taller than the board itself. Use the ribbon as part of the design. You can use a patterned ribbon to add additional “pop” to your cake.8. Instead of piping a border at the base of the tier, pour edible pearls into the area between the cake and the ribbon.9. On the top of the bottom tier, use a cut bag to pipe a stripe of piping gel about 1/2 in. from the base of the middle tier. This will create a dam for additional edible pearls.10. Create another piping gel dam on top of the middle tier, and pipe a circle of gel in the center of the top tier. Place edible pearls around the base of each tier as well as on top of the top tier. Move the cake onto a sheet pan before adding the edibl
11. To create lollipops, roll several colors of gumpaste together into cylinders. Then, twirl into discs to create the multicolored lollipops. Place a lollipop stick in the bottom of each disc and let them dry. Once dry, place several in the top tier and12. Cut a number out of gumpaste and turn it over. Attach floral wire to the back with a piece of gumpaste.13. Airbrush green around the edges of the overturned number.14. By airbrushing the back of the design element, you create backlighting, which just adds a slight bit of color to the decoration without making it a solid color.15. If you don’t want a white number, lightly airbrush the outline of the number’s front side. When comparing an airbrushed number to a number created from colored gumpaste, you can see that airbrushing gives depth and dimension to the decoration and make
16. Place the airbrushed number at the front of the cake in the center tier.17. Make several sizes of dots in various colors with royal icing. Allow them to dry.18. Attach the icing dots to the top and bottom tiers of the cake using buttercream icing or piping gel. Leave the yellow, middle tier free of dots.19. Using the royal icing dots instead of fondant dots helps give the cake added dimension, and leaving the center tier free from decoration allows it to stand out. Having one tier decorated differently than the others helps the entire design to “pop.” Th
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