How To Do This Frosting

Decorating By kari7595 Updated 11 Nov 2015 , 2:45am by FrostedMoon

kari7595 Posted 10 Nov 2015 , 5:18pm
post #1 of 8

Hey I had someone ask me to make a wedding cake. I am not totally sure how to do this. Just frost cake regular and the add extra frosting??? Anyone made one like this? It won't be exactly this cake but the frosting part she wants like this.564226e7c8519.png

7 replies
-K8memphis Posted 10 Nov 2015 , 5:57pm
post #2 of 8

i call it rough icing and you just smear it on like that -- no worries -- just slather it on all bumpy & lumpy -- but no don't frost like regular why bother to go to all that trouble just slather away --

well actually i mean i call it "rough iced" a cake that's rough iced is one that the icing was never smoothed out 

*Last edited by -K8memphis on 10 Nov 2015 , 6:10pm
640Cake Posted 10 Nov 2015 , 6:59pm
post #3 of 8

I smooth mine out first, so I know my sides are straight - nothing perfect, just run my bench scraper around a couple of times, so the sides are straight.  Then I let that set before adding extra for the rough icing.  It's easier for me to keep the rough icing random by adding the extra icing bit by bit.  It never goes on the same way, which is what you want - you don't want a pattern. 

LizzieAylett Posted 10 Nov 2015 , 8:11pm
post #4 of 8

To me it looks like only the top part of each tier is rough iced - the bit under the ribbon looks smoother, although it's hard to tell with such a small picture.

dtahouse611 Posted 10 Nov 2015 , 8:42pm
post #5 of 8

I've seen this technique referred to as "rustic

kari7595 Posted 11 Nov 2015 , 12:36am
post #6 of 8

Ok thanks for your help! You guys on this forum are amazing! Do you think they have something under the burlap??

costumeczar Posted 11 Nov 2015 , 2:38am
post #7 of 8

I certainly hope they have something under the burlap, or they'll be serving hairy cake.

FrostedMoon Posted 11 Nov 2015 , 2:45am
post #8 of 8

Looking at the picture more carfully, it looks like there is a wider band of wax paper or buttercream colored wide ribbon where it looks smooth, with wisps of icing come down over it.  That would protect the cake from the burlap ribbon. 

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