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Cakesbydammie Backup page 🎂 Buttercream Cake Artist
🍰 Cake & Dessert Recipes
✨ Tutorials • Tips • Techniques
🤍 Satisfying Cake Transformations
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09/06/2026

Give me buttercream and let me CREATE 😮‍💨🎂

From a simple cake to a stack of books made especially for a graduate. 📚🎓✨ I love watching an idea slowly come to life!

09/05/2026

From simple buttercream to a little geode magic 🖤✨

Crystals, depth and those gold edges completely transformed this cake. 😍

This is one of those designs where you just have to trust the process and let every detail come together.

09/05/2026

The secret is in the technique 😮‍💨🎂✨

Pink + cream buttercream, scraped over and over until those stripes come out clean and crisp. 💕🤌🏾

Yes, the colours stay separate. Yes, it’s real buttercream. 😂

Save this one and give it a try!

09/04/2026

Who needs fabric when you have BUTTERCREAM? 😍🎀🎂

Ruffles, rosettes and layers of piping, all coming together to create one beautiful princess dress. ✨

This is the fun part of cake decorating — watching buttercream become the design. 💕

09/02/2026

Give me buttercream and watch me create something beautiful 😍🎂✨

This is what I love about buttercream — with a little creativity, you can transform a simple cake into something completely special. 💕

Texture, details, colours…one step at a time until the vision comes to life.

Buttercream will forever have my heart. 🤌🏾🎂

09/02/2026

There’s something sooo satisfying about cake combing 😮‍💨🎂✨

You keep going…pass after pass…until those ridges finally come out clean, even and beautiful. 🤌🏾

And then comes the hardest part for every cake decorator — knowing when to STOP touching it 😂😂

Save this for your next cake-combing session! 📌

09/01/2026

No editing. No magic. Just buttercream technique. 🎂😮‍💨

BLACK FOREST CHERRY CAKE 🍒🍫INGREDIENTSFor the Chocolate Cake:2 cups all-purpose flour2 cups granulated sugar¾ cup unswee...
09/01/2026

BLACK FOREST CHERRY CAKE 🍒🍫

INGREDIENTS

For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee

For the Cherry Filling:
3 cups pitted cherries, fresh or frozen
½ cup granulated sugar
2 tablespoons cornstarch
3 tablespoons water
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the Whipped Cream:
3 cups cold heavy whipping cream
¾ cup icing sugar
2 teaspoons vanilla extract
½ cup mascarpone cheese, optional for extra stability

For the Cherry Syrup:
½ cup reserved cherry juice or water
¼ cup granulated sugar

For Decorating:
Fresh bright red cherries with stems
Dark chocolate bar or chocolate curls
Extra whipped cream

INSTRUCTIONS

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.

3. Add eggs, buttermilk, vegetable oil and vanilla. Mix until combined.

4. Slowly pour in the hot coffee and mix until smooth. The batter will be quite thin — this is normal.

5. Divide evenly between the prepared cake pans.

6. Bake for 25–30 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs.

7. Allow cakes to cool in the pans for 10 minutes, then turn them onto a cooling rack and cool completely.

CHERRY FILLING

8. Add cherries and sugar to a saucepan and cook over medium heat until the cherries begin releasing their juices.

9. Mix cornstarch and water together until smooth.

10. Pour the cornstarch mixture into the cherries and stir continuously.

11. Add lemon juice and cook for another 2–4 minutes until the filling becomes thick and glossy.

12. Remove from heat, stir in vanilla and allow to cool completely.

CHERRY SYRUP

13. Combine cherry juice or water and sugar in a small saucepan.

14. Heat until the sugar completely dissolves, then remove from heat and allow to cool.

WHIPPED CREAM

15. Beat cold heavy whipping cream, icing sugar and vanilla until it begins to thicken.

16. Add mascarpone, if using, and continue whipping until stiff peaks form. Do not overwhip.

ASSEMBLY

17. Place the first chocolate cake layer on your cake board or serving plate.

18. Lightly brush the cake with cherry syrup.

19. Spread a layer of whipped cream over the cake.

20. Pipe a whipped cream border around the edge to create a dam.

21. Spoon the cooled cherry filling inside the dam.

22. Place the second cake layer on top and repeat with cherry syrup, whipped cream and cherry filling.

23. Add the final chocolate cake layer.

24. Cover the entire cake with whipped cream.

25. Press chocolate curls or chocolate shavings generously around the sides of the cake.

26. Cover the centre of the cake with additional chocolate shavings.

27. Pipe large whipped cream rosettes around the top edge.

28. Place one bright red cherry with a stem on each rosette.

29. Refrigerate the finished cake for at least 2 hours before slicing.

TIP: Make sure the cherry filling is COMPLETELY cold before assembling. Warm filling will melt the whipped cream and make the layers unstable.

For beautiful clean slices, chill the cake thoroughly and wipe your knife clean between every cut.

Keep refrigerated and serve chilled. 🍒🍫

CREAMY MANDARIN MARSHMALLOW FLUFF 🍊🤍INGREDIENTS2 cans (284 mL each) mandarin oranges, well drained2 cups mini marshmallo...
09/01/2026

CREAMY MANDARIN MARSHMALLOW FLUFF 🍊🤍

INGREDIENTS

2 cans (284 mL each) mandarin oranges, well drained
2 cups mini marshmallows
2 cups cold heavy whipping cream
1/2 cup icing sugar
1 teaspoon vanilla extract
1 package (250 g) cream cheese, softened
1/2 cup sour cream
1 cup sweetened shredded coconut, optional
Extra mandarin oranges and mini marshmallows for topping

INSTRUCTIONS

1. Drain the mandarin oranges very well. Place them on paper towel for a few minutes to remove excess liquid. This is important so the dessert doesn't become watery.

2. In a large bowl, beat the softened cream cheese until completely smooth.

3. Add the sour cream, icing sugar and vanilla. Beat until creamy and well combined.

4. In a separate cold bowl, whip the heavy whipping cream until stiff peaks form.

5. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

6. Add the drained mandarin oranges, mini marshmallows and shredded coconut, if using.

7. Gently fold everything together, being careful not to break up the mandarin oranges too much.

8. Transfer the mixture into a large glass serving bowl.

9. Cover and refrigerate for at least 2–4 hours. For the best texture and flavour, chill overnight.

10. Before serving, pile extra mandarin orange segments and LOTS of mini marshmallows over the top.

11. Serve cold and enjoy!

TIP: Do not add the liquid from the canned mandarins. The oranges need to be thoroughly drained or the cream mixture can become loose and watery.

For an even more orange-forward flavour, add 1 teaspoon finely grated fresh orange zest to the cream mixture.

Keep refrigerated and use within 2–3 days.

MANGO BERRY CREAM SWISS ROLL 🍓🥭INGREDIENTSFor the Sponge:4 large eggs, room temperature¾ cup granulated sugar1 teaspoon ...
08/31/2026

MANGO BERRY CREAM SWISS ROLL 🍓🥭

INGREDIENTS

For the Sponge:
4 large eggs, room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons milk
2 tablespoons vegetable oil

For the Cream Filling:
1½ cups cold heavy whipping cream
⅓ cup icing sugar
1 teaspoon vanilla extract
¼ cup mascarpone cheese (optional)

For the Mango Sauce:
1 cup ripe mango chunks
2 tablespoons sugar
1 tablespoon lemon juice

For the Topping:
Fresh strawberries
Fresh raspberries
Fresh blueberries
Fresh mango cubes
Fresh mint leaves
Extra whipped cream
Icing sugar

INSTRUCTIONS

1. Preheat oven to 350°F (175°C). Line a 10 x 15-inch jelly roll pan with parchment paper.

2. Beat eggs and sugar for 5–7 minutes until very pale, thick and fluffy. Add vanilla.

3. Sift flour, baking powder and salt together. Gently fold into the egg mixture.

4. Combine milk and oil. Mix a little cake batter into it first, then gently fold it back into the main batter.

5. Spread batter evenly in the prepared pan and bake for 10–13 minutes, or until the sponge springs back when lightly touched.

6. While still warm, turn the cake onto a fresh sheet of parchment lightly dusted with icing sugar. Remove the baking parchment.

7. Starting from the short end, gently roll the warm cake with the parchment. Leave rolled until completely cool.

8. For the mango sauce, blend mango, sugar and lemon juice until smooth. Cook over medium-low heat for 4–6 minutes until slightly thickened. Cool completely.

9. For the filling, whip heavy cream, icing sugar and vanilla until thick. Add mascarpone if using and whip to medium-stiff peaks.

10. Carefully unroll the cooled sponge. Spread with whipped cream and drizzle a small amount of mango sauce over the cream.

11. Roll the cake back up carefully and refrigerate for 1–2 hours to firm.

12. Pipe whipped cream generously over the top.

13. Drizzle with mango sauce and decorate with strawberries, raspberries, blueberries and fresh mango cubes.

14. Finish with mint leaves and a light dusting of icing sugar.

Keep refrigerated and serve chilled.

TIP: Don't put too much mango sauce or fresh fruit inside the roll. Too much moisture can make the cake soggy and cause the filling to slide.

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