I've looked for forums on this with no luck. How do you do this technique? I'm mainly interested in decorating the cake w/ a brushed embroidery hibiscus.
you simply outline in royal and pull half the outline in to the center with a damp paintbrush
kneadacookie, what size tip do you recommend? Can it be done w/ BC?
it can be done with bc......the size tip really depends on how big your flower will be...if you don't have a lot of room to pull icing to the center then you'll want a smaller tip..if you have room and need more icing to pull then use a bigger tip resulting in a fatter line = more icing to draw in to the center.....her e is one I did with all buttercream...I stuck the cake in the freezer for about 10 minutes before doing the brushed embroidery because I didn't have a crusting icing...but if yours crusts you'll probably be able to go ahead once it's good and crusted. here are some good instructions
oh and that was a 9" round cake I believe and I used a tip #3 in case you're curious. It was all freehand which is why it's terrible, but I was just playin'
Thanks KHalstead for sharing
sorry...i used a tip 3. we only did it in royal but yes bc is good too.
So you need to let the BC crust first? (or harden in the fridge a bit if it is non-crusting BC?) Hmmm...guess I wouldn't have done it that way, esp since you wouldn't let the RI harden of course...
I think they're referring to the bottom layer hardening/crusting first before you try and brush on top of it.....
That makes more sense! (duh......) Thanks!
thanks for asking about this. I"ve been wanting to try brushed embroidery for awhile now, but haven't had the nerve. but there are some good links and info here. Great topic!
I think this is a beautiful technique & there are some very nice examples on this website too.
This is one i'd like to practice more but I'm not very good at the freehand drawing. I'm looking for a really nice flower cookie cutter cause I feel better about tracing than free-hand.