Can I Get This Look With All (Crusting) Buttercream?

Decorating By Cakedeb Updated 6 May 2009 , 10:34pm by Jenthecakelady

Cakedeb Posted 4 May 2009 , 6:45pm
post #1 of 17

Bride wants a 5 tiered Round cake to duplicate the look of her wedding gown. The gown is all FLAT horizontal tiers from the bodice down. She wants an all buttercream icing. I could figure out something possibly in fondant attachments but...
The dress is short with 'tiers' not what you could call 'ruffles'-just flat layered rows of satin with a tulle bottom edging.
How can I get this effect in buttercream w/o making it look ruffled- Do I give up and use fondant even though she didn't really want it?
The bodice (top tier) will be bead work/pearls etc. Which reminds me-"Does anyone know where I can purchase clear eatable "rhinestones"?
Thanks bunches
(ps thought of using the Wilton Cake Icer (huge tip) but don't think I can do it w/o making it ruffled looking.)

16 replies
nonnyscakes Posted 4 May 2009 , 9:31pm
post #2 of 17

Stumped..... I don't really think you can do what you are describing with BC. If you get it to work, I want to know how.

mimimil Posted 4 May 2009 , 10:16pm
post #3 of 17

do u have a picture of the gown? maybe that will make it easier to help w/ur ??'s - as far as edible rhinestones i haven't seen any- maybe using edible glitter to make it sparkle??
mimi

grama_j Posted 4 May 2009 , 10:23pm
post #4 of 17

Just a thought, and I have never done it, but what if you used the wide icing tip and just went round and round ?

minicuppie Posted 5 May 2009 , 12:14am
post #5 of 17

Just some advice from someone who has "been there". Brides often get carried away with this "vision" of their perfect wedding day. Sometimes the things they have dreamed of since childhood are not realistic. Sometimes impossible to pull off. As professionals we need to be able to gently lean them in another direction. Don't get me wrong...if you can figure it out, go for it. On the other hand, don't make yourself sick over it either.

SweetMelissa2007 Posted 5 May 2009 , 12:43am
post #6 of 17

I ordered edible rhinestones from Jester's supply at www.f o n d a n t s o u r c e.com with no spaces. I didn't want the site to block the website. They were a little expensive and don't look like the picture but they are clear circular rhinestones. They don't look like diamonds but they will definitely do the trick. HTH.

kakeladi Posted 5 May 2009 , 2:38am
post #7 of 17

How about a using a *giant* rose tip? Wilton does have some - don't remember the #(s) off hand but if you do thru their catalog (yrbk in the back) you should find some. No store is going to carry it....unless it's a cake supply shop....not like Micheal's or Hobby Lobby. Most likely you will have to mail order it. OR get an extra quick icer tip and pinch one end of it tighter so it is very much like a rose tip.

minicuppie Posted 5 May 2009 , 10:52am
post #8 of 17

That giant rose tip sounds like it would work. I can't wait to see what you come up with...

nonnyscakes Posted 5 May 2009 , 1:20pm
post #9 of 17

Won't the pinched end of the rose tip cause the icing to curve and ruffle?

Daisy1 Posted 5 May 2009 , 2:08pm
post #10 of 17

The only way I can think of to do it in BC is if you made a scalloped scraper to run along the sides with the profile you need. You could make it out of very heavy plastic or foamboard (appropriately covered for sanitation). You might need someone to help you spin the cake to make sure your lines are even and smooth.

caseyhayes Posted 5 May 2009 , 2:20pm
post #11 of 17

I've never used it but I've heard about rolled buttercream. They said it does the same thing as fondant but a bit trickier to work with. I've got a recipe if you want to try it. Just PM me. good luck!!!

soygurl Posted 5 May 2009 , 7:25pm
post #12 of 17

You can TOTALLY do this! icon_razz.gif
We did one just like it at the bakery I work at (busy, local) a few years ago. Only we used SMBC and not crusting BC, but I don't see why that would matter in this case...
Like some PPs suggested, just the giant rose tip, start at the bottom of each tier and pipe a smooth band all around the cake. Work your way up each tier and smooth the top edge of each. Pipe with the narrow end of the tip pointing down, and over lap the by just a little. If you have anyone who can smoothly, but slowly spin your cake for you while you pipe it will be much easier. Make sure your BC is VERY smooth with as few air bubbles as possible. thumbs_up.gif

soygurl Posted 5 May 2009 , 7:32pm
post #13 of 17
Quote:
Originally Posted by lees_luv

Won't the pinched end of the rose tip cause the icing to curve and ruffle?



Nope! Not if you keep the pressure light, but steady, and spin the cake in the correct speed to match your piping. Also, make sure to keep the rose tip as vertical as possible.

soygurl Posted 5 May 2009 , 7:34pm
post #14 of 17
Quote:
Originally Posted by lees_luv

Won't the pinched end of the rose tip cause the icing to curve and ruffle?



Nope! Not if you keep the pressure light, but steady, and spin the cake in the correct speed to match your piping. Also, make sure to keep the rose tip as vertical as possible.
It might take a little practice to get the speed and timing right, but it's really not that hard. icon_wink.gif

patticakesnc Posted 5 May 2009 , 9:03pm
post #15 of 17
Quote:
Originally Posted by SweetMelissa2007

I ordered edible rhinestones from Jester's supply at www.f o n d a n t s o u r c e.com with no spaces. I didn't want the site to block the website. They were a little expensive and don't look like the picture but they are clear circular rhinestones. They don't look like diamonds but they will definitely do the trick. HTH.




I got mine from there too. If you lightly coat them with a spray oil like pam (very lightly) they clear up and are very pretty.

Cakedeb Posted 6 May 2009 , 7:54pm
post #16 of 17

Soygurl-Thanks for all the excellent advice! The wide icing tip sounds like the "way to go'! I've always wanted to do a brides dress in cake but sometimes I wonder if I didn't tackle more than I wanted-Ha! I've been doing cakes for over 40 years and this is a first! I was 'raised' on the old Wilton method of cakes and like to think I've kept current on latest trends etc with cakes. I still do much more BC cakes in my area. Though I love the look of fondant.
Also a big thank-you from those giving me the site for the rhinestones. I only wish I'd know of it sooner!
I would love to be able to 'put a pic' of the dress up. (I have a mag. pic.) BUT like I say " I know how to do cakes-Not computers!" The day will come when I'm savvy enough to post my pic's of cakes---until then Thanks to each and everyone willing to help me. It sure beats the day when all I had was a yearly Wilton book for inspiration! ( Sometimes though when I see all the work that's done here I think I should stay in the background. HA!)
Cakedeb

Jenthecakelady Posted 6 May 2009 , 10:34pm
post #17 of 17

Here is a link to sugar diamonds http://www.pastrychef.com/SUGAR-DIAMONDS_p_1580.html. I've never used them, but they look beautiful. Good luck with this cake-I think it will be gorgeous.

Quote by @%username% on %date%

%body%