Swiss Dots...

Decorating By TXcakeGirl Updated 26 Feb 2010 , 4:53am by cylstrial

TXcakeGirl Posted 25 Feb 2010 , 7:12am
post #1 of 13

I've tried searching through the forums but can't seem to find anything. I'm working on a wedding cake -- buttercream with swiss dots.

How exactly do you apply the swiss dots? What kind of icing do you use? Any advice would be GREATLY appreciated!!!

Thanks!!!

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12 replies
minicuppie Posted 25 Feb 2010 , 12:52pm
post #2 of 13

On BC I use the same BC and make little dots with a 3 or 4 round tip. It depends on how small you want them. (you may have to wet your finger and even out the point) on fondant I do the same thing with RI.

poohsmomma Posted 25 Feb 2010 , 1:25pm
post #3 of 13

You can get an impression mat to help you keep them spaced evenly. I have such a wobbly hand that I have to use one.

confectionsofahousewife Posted 25 Feb 2010 , 1:47pm
post #4 of 13
Quote:
Originally Posted by poohsmomma

You can get an to help you keep them spaced evenly. I have such a wobbly hand that I have to use one.




Where can you get an impression mat for swiss dots? I have been wanting to try them but no way could I get them evenly spaced!

momma28 Posted 25 Feb 2010 , 1:59pm
post #5 of 13

I would also love to know where you get the swiss dots impression mat

2SchnauzerLady Posted 25 Feb 2010 , 2:04pm
post #6 of 13

If you click on impression mat (colored blue) in your post - you will see impression mats - there is one there with dots.

2SchnauzerLady Posted 25 Feb 2010 , 2:08pm
post #7 of 13
PinkLisa Posted 25 Feb 2010 , 2:10pm
post #8 of 13

If you take your time and position each dot inbetween the top two dots you can get a nice spacing on the dots. The cake in my photos I did by eye.

ebredhawk Posted 25 Feb 2010 , 10:31pm
post #9 of 13

this might be overkill, but to make my own "swiss dot template" i took 3 kabob skewers and tied them together with a rubberband. this way all i had to do was measure and then make an impression with the pointy end of the skewers in even spaces all around. then i do exactly what minicuppie explains with my regular buttercream.

Joanne1944 Posted 25 Feb 2010 , 10:44pm
post #10 of 13

I got mine from www.earlenescakes.com

ninatat Posted 26 Feb 2010 , 3:57am
post #11 of 13

i like the look of swiss dots, only thing i don't like them in RI on a cake you bite into hard crunchy things

cylstrial Posted 26 Feb 2010 , 4:52am
post #12 of 13
Quote:
Originally Posted by TNTFundraiser

There's also a roller to make dots - http://www.cakecraftshoppe.com/proddetail.asp?id=1787&mcatshow=0&ncur=1




That roller is awesome!!

cylstrial Posted 26 Feb 2010 , 4:53am
post #13 of 13
Quote:
Originally Posted by ebredhawk

this might be overkill, but to make my own "swiss dot template" i took 3 kabob skewers and tied them together with a rubberband. this way all i had to do was measure and then make an impression with the pointy end of the skewers in even spaces all around. then i do exactly what minicuppie explains with my regular buttercream.




And I think that is a great idea! Thanks for sharing!

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