i need some advice on how to achieve the quilted look on the side of the cakes and what is the best tool to keep every thing spaced and what consistency of frosting to use? thank you
An impression mat is the way to go. They are inexpensive, easy to use, easy to clean, and work really well. For fondant, you press the mat into the sides with a rocking motion, and do it quickly after you've covered the cake with the fondant. Then, you can go back over the lines lightly to really define them. For buttercream, I use a good medium consistency to ice my cakes. Rock the impression mat around the cake, being very careful not to push so hard that you displace icing. There should be no need to go back over your lines with buttercream. HTH!
On BC...an impression mat I suppose. On fondant, a 3 diamond cutter. It's what I use. Very sharp and even.
thanks for your tips! i'll give it a whirl!