This cheerful frosted rainbow cake is a showstopper for any party and an easy technique to reproduce on your own whether you’re decorating with us at Sweetology or at home. This pulled-drop frosting technique doesn’t require a ton of professional tools, just a cake, lots of frosting, food colors, piping bags, couplers and a spatula. If you don’t have a small cake decorating spatula, a small spoon or a rounded butter knife will work too. We use the pastry bag fitted with only a coupler to make the round frosting dots so you’ll want to make sure you are using couplers with no notches.
- Keep it uniform… measure before you start to determine the exact size of your dots. For example, if your cake is 5″ tall, and you have 5 colors for the side of your cake, you’ll want each dot to be 1″ in diameter. We used a single color on top but still kept the size of the dots consistent.
- Once you’ve applied a base coat of frosting to your cake, you can gently make guide marks for the rows if you’re worried about keeping them uniform.
- Once you’ve applies the pull technique to the dots, be sure to overlap the next row of frosting dots close enough to fill in the areas so as not to leave any gaps.
- This same technique applied with a single color frosting creates an elegant look that builds interest with texture instead of color.
- You can also use the pulled-drop technique to create an ombre finish with 3 to 6 shades of one color, getting progressively lighter as you work toward the top of the cake.