I need to do this on a side of a cake coming up in March and not sure how this is done. looks like it's buttercream. Thanks!
i would ice my cake not too overly perfect but smooth -- starting at the top of each tier i would pipe icing out of a rose tube* one line at a time then erase the bottom of the piped line so it's all smooth again -- continue all the way down --
*i would find a nice thin rose tube maybe need to smash one down a bit -- maybe use a couple different sizes -- test that out a bit till i got the hang of it -- also a large lily of the valley aka mum tip would work too --
for smoothing that piped line -- i'd wipe off some of the icing so the tier didn't get lumpy and i'd use a smooth weave brand new uber clean folded soft towel to pat out the stray marks if i used American buttercream (confectioner's sugar, butter, cream)
if i used a swiss meringue i'd use a little spatula to get it mostly removed/smoothed then chill it and use my warm fingertip to erase the rest --
if memory serves and you use the ermine, cooked flour type buttercream i think it just smooths like glass any how -- but it might not make such a defined petal or ripple or whatever you call it --
but more importantly CONGRATULATIONS on persevering to get this picture posted :)
Thanks K8memphis. I also thought it was the petal tip. I'm definately going to get some practice in before the big day.
Looking really closely at the picture I think this is finely rolled fondant. You can see seams and tears and the very edges are painted gold, but you could get a pretty look with buttercream and a rose tip too.
I noticed the gold edges as well. Thanks for pointing out the seams..I'll have to test with both BC and fondant.
It looks like fondant to me.