i've tried them before and just can't get them to look right. but i've seen other people do them. i come from the "fondant? what's that???" area and so most people want 100% b/c cakes. i guess you call them like flooded polka dots.

any help???

Use the large round tip that you usually use for filling dams. Hold it close to the surface and force the BC a bit. That is, don't make it too "fat". Then carefully flatten with a spatula, damp finger, or the Viva method.

HTH Rita

I use the Viva method and it works well.

agree with the above and i usually let them set a few mins so they don't stick when pushing down on them.

You can also thicken your b'cream by adding more sugar &/or cornstarch. Then you can roll it out & cut w/any round cutter; end of piping tip etc.