Making a Ballet Slippers Cake - Frosting sides of ballet cakes

Now we'll prepare the frosting. You want to make about four cups of butter cream icing. And we're going to color three cups of it and we're going to save out about one cup of the butter cream to use for the contrasting color. And the rest of the butter cream we are going to add some pink coloring too. So I'm going to put the coloring in and then I'll take that to the mixer. Now I'll show you hot to frost our ballet slipper cake. Now the first thing you want to do is if your cake is sliding off on your cake board, you want to take a little bit of icing and just put that underneath and that will hold that to the cake board nicely so you don't have any slipping. Next we're going to start with the sides of the cake and when you frost the cake, you want to make sure because it's a cut cake it's going to be very crumby. So you want to make sure you use a good amount of frosting and just spread that on like that and come off of it very gently so you don't pick it off away from the cake and get crumbs in the icing. And then take another good amount of frosting. Now don't worry about using too much frosting on the sides, we can always smooth it off later and take a little off when the cake is covered. The idea of using a lot of frosting on the sides at first is to keep from getting crumbs in the frosting. So next we're going to put our next glob of frosting on the frosting that we've already frosted. You always want to frost on top of frosting. And then just push it along and then come back sliding off the frosting and don't pluck it off so that you get the crumbs. So we'll continue in this fashion, so this is a little crumby. If you end up with crumbs like this, you want, do that over again, if you end up with crumbs like this you should, don't try to save that frosting, we'll just get rid of it. Wipe it off with a paper towel and then get more frosting and continue. And we're just pushing the frosting along going around and coming off like that. Coming back with more frosting and continue around the cake. While you're frosting you'll also notice that we're getting a lip of frosting coming up here. This is good and don't worry about it, in fact you want that lip so you can work, work around so that you have a lip and that helps us to frost the top later.