gigiel Posted 26 Sep 2012 , 3:15am

Is this look done with row after endless row of tiney buttercream ruffles (nooooo!) : ) or is the cake iced & perhaps some type of a 'comb' used to get the uneven lines? anybody have any real experience with this technique? Puzzled. icon_confused.gif
LL

9 replies
Diana81 Posted 26 Sep 2012 , 3:29am

Hum... Good question

gigiel Posted 26 Sep 2012 , 3:52am

that's what i thought. : )
might have to play around with to come to my own conclusion. would definitely be easier to try a 'comb' & play around w that idea. but usually for something to look this nice,, more time & work is involved. just wondering as a bride-to-be that my daughter grew up with is loving this cake...

Diana81 Posted 26 Sep 2012 , 3:56am

What if it s a round tip going around like ropes really close to one another?

gigiel Posted 26 Sep 2012 , 4:04am

what it looked like to me is the smallest rose tip, piped in consecutive lines. however, they are done in fairly straight lines as they continue to go around, which makes me think the lines were possibly 'marked off' first onto the cake as a guide.

Diana81 Posted 26 Sep 2012 , 4:13am

Maybe you could practice with a rose tip and see what it looks like?

embersmom Posted 26 Sep 2012 , 1:42pm
Quote:
Originally Posted by Diana81

What if it s a round tip going around like ropes really close to one another?




That's what it looks like to me.

gigiel Posted 26 Sep 2012 , 1:51pm

http://cakecentral.com/gallery/2384904/rustic
this is very similar & give how tos.
hope this helps anyone else wondering same thing.

gigiel Posted 26 Sep 2012 , 9:18pm

so easy, really! all that worry for NOTHING!!! thumbs_up.gif

Diana81 Posted 26 Sep 2012 , 9:55pm

Lol! Good!

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