How Is It Done? (Monster Cake Body?)

Decorating By mmhassa2 Updated 13 Apr 2014 , 12:54am by mmhassa2

mmhassa2 Posted 3 Apr 2014 , 4:35pm
post #1 of 6

How is the body of the monster done?  What tip used?  Can I use swiss meringue buttercream with it??? Or just american buttercream? A neighbour asked as a favor and since I mostly work with fondant have no idea how to achieve the monster body? 



5 replies
LeanneW Posted 3 Apr 2014 , 5:23pm
post #2 of 6

Can't see the cake, do you have another link?

mmhassa2 Posted 3 Apr 2014 , 5:27pm
post #3 of 6

Sorry hopefully this will work:


Annie8 Posted 3 Apr 2014 , 7:58pm
post #4 of 6

The picture is a little blurry, but it looks like it's either the grass tip or Wilton size 21 (give or take a size up or down depending on the size of the fur fluff you want).  You can do this in American Buttercream (I have made it before).  I don't use SMBC much, so I can't speak toward that. 

LeanneW Posted 3 Apr 2014 , 11:45pm
post #5 of 6

Yeah, I think it's a grass tip too. You can do it with SMBC or IMBC as long as it's not too soft (warm). If you want the fur to stand up more, use ABC.


I would start at the bottom working up to the top since it's shaggy.


Check out this video:


This "grass" is long, like what you;re going for.

mmhassa2 Posted 13 Apr 2014 , 12:54am
post #6 of 6

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