I want to use the large rose tip to ice the sides of a cake to give it a ruffle-y look (but horizontally, not like the vertical ruffle cake using the smaller rose tip) similar to this...

http://blog.cookingchanneltv.com/2011/05/06/mothers-day-cake/

But in that picture they used meringue and I want to use butter cream.

Has anyone else tried this? How did it go?

I tried tonight using peanut butter frosting, all I have on hand at the moment, that's a little too loose, and it didn't work out so well. I think with the right butter cream it will work. But not sure...? Would love some ideas, tips, advise.

Thanks!