Today I’m sharing with you three of my favorite textured cake scrapers and how to use them.
How to Use Textured Cake Scrapers
While I love straight sides and a sharp edge on my cakes, I think it’s so fun to mix it up and add some texture or pattern to my cakes, as well. Stripes are probably my favorite way to change up the look of a cake!
Let’s go through how I use each of the textured cake scrapers from my Texture Scraper Set from Shop Cake by Courtney.
How to Use the Striped Scraper
Don’t let stripes intimidate you. I know they look advanced, but I promise, even a beginner baker can master this look. The key is patience! Once you’ve created your stripe grooves, frozen the cake for 15 minutes and then piped additional buttercream into the grooves (see steps below), it is going to take some time for those stripes to look crisp and clean. Remember: it gets worse before it gets better. Also, trust the process.
When you start scraping the fresh buttercream away to reveal the two toned stripes, you have to press firmly and you’ll have to scrape several times. And when I say several, don’t be surprised if it takes you a couple dozen scrapes! Just keep going until you reveal a little of each buttercream color the scraper. That’s when you know you’re almost there!
Starting with the darkest buttercream color, evenly coat the cake with buttercream. 
Use your straight scraper to smooth the sides. Once the sides are straight, use the striped scraper to create stripes. Be sure there’s enough buttercream to touch the grooves of the scraper. Freeze the cake for 15 minutes. Once the cake is chilled, pipe the lighter buttercream color in the grooves. Use your straight scraper to smooth your sides and take away excess buttercream. This will take firm pressure and several passes. Fill the top with buttercream. 
Pipe the top with a star tip.
Scalloped and Ribbon Scrapers
The scalloped and ribbon scrapers are much simpler to use! You’ll want an even coat of buttercream around the cake and then you’ll grab one of these scrapers to create a little texture to the sides. Make sure to hold the textured scrapers just like you would the straight scraper – with a light touch and a 45 degree angle.
I love how the scalloped scraper creates a bubble-like texture. I left the edge raw and filled the top with blueberries when I decorated my Lemon Blueberry Cake.
The ribbon scraper truly looks like a cascading waterfall of ribbons down the side of your cake. Isn’t it so elegant. I love the way it looks with my Classic Carrot Cake.
Let me know in the comments below if you have any additional questions and be sure to check out my Texture Scraper Set and other Cake by Courtney tools on Shop.CakebyCourtney.com
Amazing cakes as usual. Two questions:
1. How is the raw edge top accomplished?
2. When you say “even coat of buttercream” before using textured scrapers, does that mean you use the smooth scraper first or just have the crumb coat covered with buttercream?
Thanks!
1. Apply the buttercream on top of the cake and allow it to go over the edge. Then frost the sides of your cake then use the scraper and it should push a rim up around the cake.
2. Yes use the smooth scraper first.
Hi I’m self taught and when I’ve tried to use a textured scraper, I can’t get my cakes to look right. Do you have to put more buttercream on than usual? Also do you advise using Swiss meringue buttercream rather than American? Thanks
Sometimes you might need a little extra but make sure to use a light touch on your scraper so you aren’t pulling buttercream away from the cake. American buttercream is my go to.
How tall should your cake be to do the stripes? I tried once before but there weren’t enough stripes. I used three 8 inch layers.
I enjoy reviewing you work.