Hi Katrina! This design would be so stunning on brownies! Here’s what I would do: after baking and cooling the brownies, turn them out of the dish you baked them in and onto a flat surface like a cutting board. Pipe on the floral design, then either wait about an hour before slicing to let the buttercream crust/set up or pop it into the refrigerator for about 20 minutes. Then use a clean knife to slice straight down into the brownies and clean the knife in between cuts.

Hi Annie! I usually have a little buttercream left over after projects as well. It’s hard to make just the right amount and always better to have more than enough than not enough. I usually wrap the extra buttercream in plastic wrap and refrigerate or freeze it until the next project.

Hi Abby! I don’t sell my cakes but if you want to figure out how to price your cakes there’s a lot of info out there on the topic. It really depends on where you live, what your local cake makers are charging, how much time goes into your design, etc.

How much would you charge to sell a cake like this?

Hi Melissa! I’m not sure how to price one piece of cake for a bake sale, but if you look at your local bakery pricing you can get a sense for how much a slice of cake goes for and figure out your pricing from there 🙂

Hi Katie! I think this would look lovely in monochrome! If you’re concerned about the lack of color you could always add in some more chocolate textures like chocolate covered espresso beans, etc. or use my white chocolate buttercream for some of the piping. I like mixing white chocolate buttercream with chocolate buttercream to get a mid-toned chocolate color (that tastes amazing!) as well. Here’s the white chocolate buttercream recipe, including a photo of a cake where I mixed the two buttercreams together: https://sugarandsparrow.com/white-chocolate-buttercream-recipe/