Hosting a luau party? Make a deluxe summer cake using a spectacular set of cake decorations and a variety of buttercream piping techniques. From surf to sand, the base tiers set the scene. Then top it off with a mega-wow factor: a Tiki Hut resting on elevated pillars. With this cake as the centerpiece, your tropical-themed party will be hot, hot, hot.
Place 10” double layer round cake on a 12” foil cake board. With an open coupler, pipe royal blue icing around the bottom of the cake, sky blue icing around the top half, and white over the top.
Add small dabs of white icing on the sky blue icing section. Then, use a plastic icing scraper, smooth the icing to create an ombre effect. Smooth top by scraping in towards the cake, rotating as you go.
Tip: Check out How-to Create an Airbrush Effect with Icing Alone for step-by-step instructions.
Using a Decorating Triangle, comb around the 10” cake in a wavy motion to create texture.
In a wide shallow bowl, mix together 2/3 Cup of Gold Sanding Sugar and 1/3 Cup of Brown Sanding Sugar.
Place 8” double layer cake on an 8” separator plate. Base ice in white, and then immediately apply sanding sugar mixture to the fresh icing with your hand.
Place 8” cake on a separator plate. Hold 8” cake above 10” cake and establish center. Gently press cake plate feet into the frosting of the 10” cake to mark where to insert the hidden pillars. Then, measure four hidden pillars to the height of the 10” double layer cake and trim to size. Insert pillars into the cake.
Place 8” cake on top of the 10” cake, inserting the separator plate feet into the pillars. Using an open coupler, pipe additional white icing around the base of the first tier and apply the sanding sugar mixture.
Attached 7” clear pillars to the 6” separator plate. Center the assembled pillars and plate over the 8” cake and insert pillars as far as they will go. Carefully, remove the separator plate and set aside.
Using Piping Tip #10 and dark brown icing, cover the exposed pillars and smooth with an angled spatula. Reattach the separator plate to the iced pillars.
Tip: You can keep the icing rough to resemble wood on pier docks.
Stack three 6” cake layers together with icing in between each layer on a 6” cake board. With a serrated knife, start in the center and cut the top layer to create 4 angled flat sides. This will form the roof of the cabana.
Adhere cabana cake to the separator plate using a dab of icing.
Using 1 7/8” W Cake Icer Decorating Tip #789 and dark brown icing, pipe a band around the bottom of the 6” cake. Using the same tip and sky blue icing, pipe a band around the top of the cake.
Using Piping Tip #12 and dark brown icing, pipe vertical lines to resemble support beams up the 6” cake, and a top and bottom border to cover the board and separator plate.
Using Piping Tip #8 and medium brown icing, pipe vertical bamboo details around the bottom section of the cabana cake. Change to Piping Tip #10 to pipe a horizontal line to resemble the railing.
Using Small Grass Decorating Tip #133 and light brown icing, pipe layers of grass on the top of the cabana roof, starting at the bottom and overlapping each layer to reach the top.
Place all decorations from the Coconut Beach Cabana Signature DecoSet® Cake Topper on the cake. Begin by adding one lei around the base of the cake. Then, insert tiki candles, plants, trees, flowers, surfboard, Coconut Beach Cabana sign and the umbrella.