How to Use Textured Cake Scrapers

Today I’m sharing with you three of my favorite textured cake scrapers and how to use them.

Chocolate Banana Peanut Butter Cake - think #ChunkyMonkey ice cream but with peanuts instead of walnuts! This cake is moist and flavorful and a total crowd pleaser. You'll start with chocolate banana cake layers, add a peanut butter banana cream filling and then cover it in chocolate and peanut butter buttercreams. #cakebycourtney #chocolatecake #chocolatebananacake #chocolatepeanutbutter #buttercream #easychocolatecakerecipe #cake #peanutbutterbuttercream #banana

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!

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.

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.

Classic Carrot Cake: incredibly moist, spiced carrot cake layers with a perfectly tangy cream cheese buttercream. #CakebyCourtney #carrotcake #classiccarrotcake #carrotcakewithoutraisins #carrotcakewithoutnuts #carrotcakewithoutnutsorraisins #creamcheesefrosting #creamcheesebuttercream #carrotcakerecipe #thebestcarrotcakerecipe #thebestcarrotcake #eastercake #easterrecipe #easterdessert

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

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

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  1. 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?

    1. 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.

  2. 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

    1. 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.

  3. 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.