How to Make A Shag Cake

Ingredients (Buttercream)

3 lbs confectioners sugar

1.5 lb butter, unsalted, room temperature

2 tbsp vanilla bean paste

5 tbsp heavy cream

Food coloring gels

5 Large Grass Piping Tips

Piping Bags

Directions

** This buttercream recipe is enough for (2) 9” cake rounds or 3 6” cake rounds. **

1. Beat the butter until light and fluffy. Add the confectioners' sugar and beat until smooth. 

2. Add vanilla paste and cream. Beat on low until combined. 

3. Use the white buttercream to frost in between the cake layers and around the cake. Only apply a thin layer of white frosting around the cake. This is your “crumb coat”. Refrigerate cake for 15 minutes while you prepare the frosting colors.

4. Separate the frosting into small bowls. I suggest using 3-5 colors. Add food coloring gel to your bowls to create your desired colors and transfer to piping bags fitted with grass No.233 icing tips.

5. Press the tip of the bag to your cake for one second and pull back immediately. The longer you squeeze the frosting, the longer your “shag” will be. I placed 6-8 patches of one color next to each other to get the patchy look above. Continue all around the cake.