How To Make a Ladybug Cake Design

Hi friends! I’m back with a fun blog post on how to make a ladybug cake. It’s perfect for Spring and Summer birthdays! I did not film this cake because I made this lady bug chocolate cake two years ago. You can pair this cake with a set of grass or leaf cupcakes. Scroll down for a supply list and instructions for this ladybug cake design!

Ladybug Cake Design Tutorial

Ladybug Cake Design Supply List

6 inch cake pans
Cake Turntable Stand
Offset spatula
Cake Comb
Piping bags
Red Food Gel Coloring
Green Food Gel Coloring
Black Food Gel Coloring
Piping 4B
Grass Piping Tip
Edible Ladybug Cake Decorations
- Royal Icing Lady Bugs (You also can find them on Amazon)
- Royal Icing Leaves
Super White Chocolate Candy Melts (Sweet Tooth Fairy Meltables are another great option)
Sprinkles if desired

Ladybug Cake Design Instructions

Bake a delicious cake recipe using a handheld or stand mixer and pour the cake batter into the 6-inch round cake pans.
Let the cake cool for 10 minutes, then take the cake layers out of the pans.
Cut the top using a serrated knife or a cake lever if there is a significant dome.
Make your favorite buttercream. Set aside some buttercream for the red, green, and black buttercream. You only need a tiny amount for the black frosting! If in a pinch, you can use one of these ready icing from the cake supply or grocery store.
Color the buttercream that you set aside with red, green, and black colors.
Crumb coat the cake with white buttercream covering all naked spots using an offset spatula.
Pipe on the second coat of buttercream.
Use the cake comb to smooth the cake. Fill in the holes with buttercream until you get a smooth coat.
Place the cake in the fridge until cold, approximately for 30 minutes.
Add some red spots to the cake, ensuring they are well placed apart.
Use the cake comb to smooth the cake to create a watercolor look. You can add more red spots if you desire!
Repeat.
Place in the fridge to get the cake cold.
Apply the ganache drip using the 3:1 oz ratio (3oz of chocolate melts to 1oz of heavy cream. I use the microwave method. Stir both and place in the microwave. Heat for 30 seconds. Stir. If it’s not melted, place it back in the microwave and heat it for 15 seconds until completely melted.)
Ensure that the ganache is not too hot. It should be warm to the touch.
Apply the drip using a spoon, tipless piping bag, or a drip bottle.
Pipe the grass on the bottom of the cake to create a border using the grass tip.
Place the ladybugs on the cake.
Draw some black spots or lines where the ladybugs are.
Place the leaves on the grass.
Fit a piping bag with the 4B or a large open star tip and red frosting.
Pipe a thick rope border on the top of the cake.
Pipe the grass on the top of the cake after the border is piped.
Place the ladybugs and leaves on the top.
Add sprinkles if desired.