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: http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1570111
This one is better but still not smooth: http://i846.photobucket.com/albums/ab29/justdessertsbytara/Fun%20Cakes/NCStateCake.jpg
Try a royal icing transfer.
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?
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.
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.