I have a client wanting a wedding cake that looks like this, but she doesn't want any fondant. She wants it to be buttercream covered, with real flowers. I can't for the life of me figure out a way to have the draped look on buttercream. I thought about real material, but I think everything is going to be too heavy and mess up the buttercream. Ideas, comments and suggestions are MUCH appreciated!
Thanks!
-Danie
AUsually this is where some of us would say "too bad, get over it, peel off the fondant." But Edna De La Cruz has a cake that she made buttercream swags on. Maybe google her name and buttercream drapes or swags, and see if you can find it. But generally, when someone says that, it's your job to educate them about the necessity to use certain mediums to achieve satisfactory results. They can peeeeeeel the offending sugar dough off.
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Usually this is where some of us would say "too bad, get over it, peel off the fondant." But Edna De La Cruz has a cake that she made buttercream swags on. Maybe google her name and buttercream drapes or swags, and see if you can find it.
But generally, when someone says that, it's your job to educate them about the necessity to use certain mediums to achieve satisfactory results. They can peeeeeeel the offending sugar dough off.
^^this^^
you're not a magician, though I'm sure you're magical.
i'd rather have fondant than fabric on my cake. no reason she can't have BC on the cakes with fondant for the drape.
don't be afraid to say no.
If you didn't want to use fondant or rolled buttercream (honestly i've never used rolled buttercream so i have no earthly idea the consistency or ease of use) I would suggest using modeling chocolate or even look into sugarveil. it's like royal icing but can be used for fabric appliques. it's another option for you!
I do fondant drapes on buttercream all the time, so you could just tell the customer that you'll have to use the fondant for the drapes if she wants that look. She doesn't have to eat the drapes part. Here's a video, I did this using dummies but I describe the process and ratio of fondant to gumpaste etc...and if you have the cakes cold enough for the icing to be hard, it will work just fine.
Oh, and rolled buttercream is nasty, I think it's basically a heavy all-shortening icing with a lower ratio of sugar to fat. I don't think you'd be able to roll it out thin enough to make good-looking drapes.
A
Original message sent by MBalaska
Modeling Chocolate drapes on Buttercream icing. Yummy Modeling Chocolate.
I have a booklet from Sugar Artist Sandy Hargrave called 'White Chocolate Draping" from 1999. She had a shop in Aspen, Co.
Ooh, good idea!
Thank y'all for ya'll's responses! And thank you costumeczar for the tutorial video. I'll probably just tell them that we'll have to go with fondant covered. Thanks again for all y'all's ideas!
Danie
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