cmeadows Posted 17 Jun 2013 , 12:45pm
post #1 of

I am re-creating this cake for a wedding this weekend.  It is going to be done in all buttercream, except the bows and roses of course.  I am very anxious about how to go about piping all those dots!!  ANY advice would be appreciated?

4 replies
leah_s Posted 17 Jun 2013 , 1:22pm
post #2 of

Well, you'll use a tiny tip like a #1 and pipe.  You may have to go over all of them with your finger to knock down the icing point.  It can take some time, but it's not difficult.

LizzieAylett Posted 17 Jun 2013 , 4:20pm
post #3 of

Are you sure those are piped dots?  To me it looks like they might be sugar balls (I can't remember their actual name).  That may be easier to apply if you are not confidant in your piping skills.  Trace very lightly the pattern you want to follow, and then just place the balls evenly along the line.  You'd need to order tiny ones, though, so don't know if you have enough time for that.
 

kakeladi Posted 17 Jun 2013 , 6:48pm
post #4 of

It could be done with either tiny sugar balls or piped.  Personally I'd go for pipping them.

To use sugar balls you'd have to spend lots and lots of time forming them then putting them on the cake.

Either way it's going to take a L O N G time to complete.  As leah said, use tip 1 or smaller and just bearly any pressure to make the dots small enough.

indydebi Posted 18 Jun 2013 , 5:18pm
post #5 of

If you pipe them, take lots of aspirin ahead of time and allocate time for hand massages.  That is definitely what I would put in the "Hand Cramp Cake" category.  I've done a handful of cakes with LOTS of dots and the pain in my hands when I'm done is unbelievable.  You may not be old like me, but still take the aspirin ahead of time.

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