Vintage Cake for beginners may seem intimidating but they are not that complicated. The vintage designs are taking of in the cake world. They are an easy way to get a maximalist look with out the need for fancy cake tools and ingredients.

Layering the Vintage Cake

I used a chocolate devils food cake for this. I levelled the layers and placed buttercream between. Remember to always wrap baking paper on the sides of the cake tin. So much easier to take out of the tin and let the cool upside down on a cooling rack to make the tops flatter.

Crumb Coating and Applying the Buttercream

I use an Ermine Frosting which much recipe is on my site. It is very stable like a Swiss meringue. Once covered in Buttercream I placed in the fridge over night to allow the frosting to firm up. Then applied the fondant. I have an article about fondant tips 101 https://kuchenandkrumb.com/the-best-way-to-cover-a-cake-in-fondant-101. I went for a baby blue as I like the pastel vibes.

Marking Out The Piping Details for The Vintage Cake

I made sure the paper was the same circumference as the cake and I cut out a strip. This was then folded twice and I then cut out the half circle shape. This then folds out with the the half circle shape should evenly repetend along the strip.

Piping the Detail on the Vintage Cake

You don’t need to have fancy piping tips to create this design. I used my cheap Ebay ones from Korea. Along as your piping tips are small various shapes that is the main thing. In this picture used a small round tip first to outline the swag, then underneath that I used a small leave tip used a back and forth motion to create ruffles. The leaf tip is my favourite piping tip. I used royal icing to pipe as I have read that it is meant to have more defined lines when piped. I did like how it set quickly but I need to do more testing to determine if it is better than buttercream.

What is the Meaning of Vintage Cakes

It refers to the Lambeth method of Cake decorating that was invented by Joseph Lambeth  who published Lambeth Method of Cake Decorating and Practical Pastries,” first published in 1934. It is the art of over piping and I love it. I hope this article will help you attempt your own piped cake. They are quiet popular for birthday cakes and I think 2024 will see even more of these beautiful retro cakes in demand.