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.

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.

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

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

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.

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

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

I'm with the piped buttercream camp

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!

I emailed them to ask and got this reply: