This year, brushstroke cakes are a global phenomenon! All credits to the Russian Bakery Kalabasa for bringing this inventive and surprisingly easy bit of creativity in the form of #kalabasa_feathers_cake into our homes.


Festival Eid-Ul-Fitr, which follows the end of Ramadan, is an occasion to celebrate. Tasneem of Another Paint Account added his twist to the brushstroke trend just in time for Eid. Tassy used a toothpick to carve henna patterns on each brushstroke. We then finished the project with two layers of Edible Art paint.

Under the gold and chocolate were layers of Red Velvet Cake & Dark Chocolate Mud Cake. I used a Chocolate Cream Cheese Frosting to sandwich the layers of cake and a Dark Chocolate Buttercream to cover the top.

The cake was finished with Original Artisan Gold Gold Leaf and more paint. Tassy painted the design directly onto chilled chocolate buttercream with Edible Art paint.



This cake was a lot of fun to make and photograph! We both thought that we had gone a bit overboard when we added the Brushstrokes, but no one complained about the taste!

Melting Chocolate

Double boilers are the best method to control chocolate consistency for brush strokes. Water in a kettle is boiled and then placed in a saucepan over low heat. Put the bowl of cocoa on top. You don’t want your bowl of chocolate to touch the water. Leave enough space for the steam to rise from the saucepan, and gently warm your chocolate.

The double boiler is also great for melting chocolate. I like the extra control that the microwave provides.

The Brushstrokes

The Cake Blog offers a step-by-step guide to achieving the brush strokes effect. As you can see in the video, I experimented with different textures using a palette and paintbrush. Try different textures to see which one works best for you.

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