Our super-retro shag piping recipe was created to celebrate our 60th Anniversary and it has us feelin’ groovy! Add this piping technique to your favorite cake recipes for a bold and colorful cake that resembles the popular shag-style rugs from the ’60s and ’70s. Shag cakes are perfect for all of your groovy themed parties.
The buttercream frosting featured in this cake was flavored with our Princess Cake & Cookie Bakery Emulsion. You can use any of our bakery emulsions to flavor your frostings, glazes, icings, baked goods and more. Our Bakery Emulsions are water-based flavors that won’t bake out like traditional alcohol-based extracts. That means you don’t have to add extra to get the flavor you crave. We offer over 20 gluten-free, nut-free, low-carb flavors, including Almond! Add to your favorite recipes the same as you would an extract. For information on usage, view our Bakery Emulsions Suggested Usage Guide.
Scroll To Get Technique Below!
8-inch and 6-inch round cakes, cooled (number of round cakes needed will depend on desired cake size.)
12-18 cups of buttercream frosting depending on size of the cake
Princess Cake & Cookie Bakery Emulsion – for flavoring buttercream frosting (use 1-2 teaspoons for every 3 cups of buttercream frosting.)
Assortment LorAnn Liquid Gel Food Colors or LorAnn Liquid Food Colors
small and medium grass piping tips
mini disco balls for decorating – optional
- Trim the tops of the cakes to make them level. Stack the cakes on a cake stand, spreading a layer of buttercream between each with an offset spatula.
- Cover the cake with a thin layer of flavored buttercream (this is the crumb coat), smoothing it with a bench scraper. Refrigerate until set, about 15 minutes.
- Divide remaining flavored buttercream among 4 or more bowls depending on the number of desired colors for the cake. Add food coloring to each bowl. Recipe Tip: Add a small drop of brown liquid gel food coloring or brown liquid food coloring to each buttercream color to achieve a classic, warm and muted palette that embodies the ’60s aesthetic.
- Transfer each color frosting to a separate piping bag fitted with a grass tip.
- Holding a piping bag perpendicular to the cake and working from the base of the cake, pipe a small section (pulling downward) of buttercream.
- Continue piping small sections with the grass tips, alternating the colors, sizes and shapes of each area as desired or until there is no crumb coat showing.
- Once the sides are complete, cover the top of the cake with the piping technique as desired; alternating colors, shapes and sizes of frosting.
- Refrigerate the cake at least 30 minutes to allow the frosting to set.
- Add mini disco balls for a sparkly touch and to nail the groovy theme! – optional