Don't Want To Use Star-Tip Technique - What Else?

Decorating By MommaBay Updated 22 Aug 2010 , 11:34pm by sugarshack

MommaBay Posted 22 Aug 2010 , 4:52pm
post #1 of 6

Last year I did an NC State logo cake and it was one with a star-tip.
I absolutely hate that look.
I like nice smooth and sleek.
Client wants buttercream and not fondant.

How can I get it smooth? Is my only option FBCT? Those seem so bulky.

Last Year's Image:

This one is better but still not smooth:

Please help!!!!

5 replies
kger Posted 22 Aug 2010 , 5:12pm
post #2 of 6

Try a royal icing transfer.

deMuralist Posted 22 Aug 2010 , 5:22pm
post #3 of 6

If you use a crusting BC icing to make the logo, once it gets a crust on it couldn't you just smooth it out with a viva towel method the same way you would smooth BC on the cake itself?

MommaBay Posted 22 Aug 2010 , 5:41pm
post #4 of 6

deMuralist - I dont know. I've never done it before. can it be done like that?

kger - royal icing transfer just royal icing on wax paper? would a chocolate transfer work?

I've never transfered before.

thanks for you're help thus far and I look forward to more responses.

sugarshack Posted 22 Aug 2010 , 11:34pm
post #6 of 6

U can use royal transfer, run sugar right on the cake, chocolate transfer, or pipe in the image with BC, smooth with hot palette knife and then viva.


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