How To Achieve This Textured Buttercream Effect?
Decorating By spunkimo Updated 11 Jul 2011 , 7:04pm by Overambitious
I came across this picture online and am in LOVE with the multi-colored horizontal "ribbon" effect on this buttercream:
http://bios.weddingbee.com/pics/85489/gal_cake18_L.jpg
So modern and chic! Any ideas on how this is done?
totaly guessing here, but my guess would be a rose tip with the smaller side touching the cake. and just pipe around the cake in one BIG motion.
I agree w/smashme. Start at the bottom and work up. Definately need a good turntable to get all the way around the tier in one motion. That is important because whenever one stops - even for a moment it casues a line in the icing
I've done that cake a couple of times, but I'd definitely advise against trying it in bc. Don it with fondant ribbons. It is absolutely unrepairable in bc if it gets a ding during delivery.
One bride didn't believe me re: fondant only and contracted with someone else in town to said it could be easily done in bc. When I went to the venue two weeks after her reception to deliver a cake, the caterers were still chuckling about how bad it was.
I've done that cake a couple of times, but I'd definitely advise against trying it in bc. Don it with fondant ribbons. It is absolutely unrepairable in bc if it gets a ding during delivery.
One bride didn't believe me re: fondant only and contracted with someone else in town to said it could be easily done in bc. When I went to the venue two weeks after her reception to deliver a cake, the caterers were still chuckling about how bad it was.
True, this looks like a nightmare to deliver! I'm having a hard time imagining stacking the tiers without ruining the buttercream effect at the bottom of each tier... But I guess that's what flowers are for?? Maybe a small offset and some extra buttercream at the delivery site would work in an emergency, but it does seem risky...
I might have to experiment with both. I prefer the texture and flavor of bc but fondant sounds like the more prudent route. Leah, do you just cut plain ribbons and wet the edges before wrapping them around a fondant-covered cake? What fondant recipe works best for this type of application? And would you use a crusting buttercream for the crumbcoat or no? Sorry for all the questions - I'm not very experienced with fondant, but this seems like a relatively simple design to start with, no?
Thanks!
I'm having a hard time imagining stacking the tiers without ruining the buttercream effect at the bottom of each tier...
Decorate after stacking.
Pleats Classic Pin by RVO
Besides buttercream, you can also try with fondant. There is a tool on globalsugarart called Pleats Classic Pin by RVO
Good luck
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