CarolLee Posted 31 May 2012 , 3:09pm
post #1 of

Has anyone on CC ever attempted the Branch Texturing - is it done with fondant strips? ButterCream with a flat tip? It's a beautiful technique but I'm not sure how difficult it is.

Anyone?

I've tried to attach a photo but can't! ggrrr.

10 replies
cakeyouverymuch Posted 31 May 2012 , 4:41pm
post #2 of

If you can't attach a photo, could you at least copy/paste a link. There really is no way to advise you if we don't have any idea of what you are asking.

CarolLee Posted 31 May 2012 , 7:11pm
post #3 of

ok - here's a link to it. I hope it takes... It's the second photo from top in little picture boxes.

http://www.swedishbakery.com/site/epage/27888_222.htm

carmijok Posted 1 Jun 2012 , 2:34am
post #4 of

To me it looks like a flat thin ribbon of fondant done with a clay extruder.

RisingBakery Posted 2 Jun 2012 , 8:35pm
post #5 of

I am just guessing but I think it is just like a # 8, 9 or 10 tip and piping butter cream on the side of the cake. I don't think it is fondant since it is in the buttercream cakes section. If i was doing this I would start out on a styrofoam cake round with different size tips to see what works the best.

sweetjan Posted 2 Jun 2012 , 9:15pm
post #6 of

Wow, it's a stunning cake. Let us know if you figure out. Looks like fondant strips to me, too!

midnighttrain Posted 2 Jun 2012 , 11:06pm
post #7 of

I agree with Rising Bakery that it is just different sized small round tips piped over and over around the cake.

KoryAK Posted 3 Jun 2012 , 12:42am
post #8 of

I'm with the piped buttercream camp

tokazodo Posted 3 Jun 2012 , 1:00am
post #9 of
Quote:
Originally Posted by carmijok

To me it looks like a flat thin ribbon of fondant done with a clay extruder.




I'm with carmijok on this one. I down loaded the photo and blew it up to look at it. It looks like fondant which has been pressed through a clay extruder, and then wrapped around the cake in several layers.

I think if it was butter cream, there would be more breaks in the pattern.

denetteb Posted 3 Jun 2012 , 1:10am

So to summarize all the above posts, I think you could make a fab looking cake using either the fondant strips or piped with buttercream, pick your poison!

midnighttrain Posted 4 Jun 2012 , 5:49pm

I emailed them to ask and got this reply:

Quote:
Quote:

Thank you for your inquiry. According to our head decorator the branch
texture from the cake you are talking about is achieved by piping in butter
cream with a number 2 or 3 tip.

Regards,

Dennis Stanton
Swedish Bakery, Inc.
5348 N Clark St
Chicago IL 60640
1.773.561.8919
www.swedishbakery.com
sales@swedishbakery.com


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