QUESTION. I'm doing a dora cake for a
2 yr. old. I was thinking of covering the cake with buttercream and then outline & fill in with poured cookie icing for a smooth look.So the question at hand is: Is this a good idea or should i go with something else? and i'm up for any ideas. THANKS!!!!!!!!!!!!!!!!!!

1st: WELCOME to our merry, semi-crazed, addicted to decorating band.

2nd: you'll hear lots of us raving about this technique -- Frozen Buttercream Transfer (FBCT)

the cookie icing method is better know as color flow (or really thin royal icing)...usually done (like FBCT) on separate pattern then transfered to cake...high risk of breakage.

Enjoy all the fun here. I'm sure others will have even more ideas to share!

Hi cemone,

Welcome to CC.

FBCTs are fun to do and can be done well in advance.

I am too lazy to do a FBCT. I like doing gel transfers and then filling in with either tip 16 stars or thinned buttercream icing.

I have never tried the cookie icing before.

SheilaF didi a scooby-doo character pan cake on here and it looks awesome......she made it smooth by piping in buttercream and brushing it with a paintbrush, maybe you could try something like that.....most people I think would prefer a buttercream over royal icing on a cake and you could still get the smooth effect you're looking for.....