I can't seem to find this on Martha's website. Someone emailed me the pic.

Does anyone know if the icing style has a name? I'm also wondering is a crusting buttercream would work for this.

Thanks!

Alexis

Looks like buttercream kinda swiped down with a pallet knife one at a time layered around. I'm not expert but I think that is how I would approach it. Hopefully someone who knows more will be able to help. xx

I think a crusting bc would work really good. You could just apply it thick, and once it starts to crust take a knife and push down each small section, at a slight vertical angle so the next area has a higher edge to push down. Hope that makes sense!

i've never done this but personally i wouldn't wait till it crusts, seems like it would be much easier and i'd want the indentions to crust once you do them just an idea

I have a similar cake saved to my favorites.

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1267492

Scroll down and the artist explains the technique. HTH.

Thank you everyone! This is just the info I needed

Gorgeous!  That is similar to what I need to do tomorrow.  I always do buttercream dream recipe which is crusting, but it seems to be too grainy and is not looking smooth.  I tried adding syrup to it but it only helped a bit.  The pic the customer wants me to dup seems to be so smooth and silky.  Any suggestions?

You should not have grainy butter cream.   I used that recipe for years.   The only one time I had a grainy batch I believe I had a bad bag of powdered sugar.   My butter cream dream was as smooth as silk.   I also used heavy whipping cream as my liquid.

This is actually the design I do best,because for years I have not been able to master a smooth looking buttercream cake. It is called rustic. If you goodle rustic wedding cakes at the top of the page it will take you to several similar designs. I like them all, and the newest thing where I am in Houma,Louisiana is the shabby chic weddings.

Should I "rewhip" my bc dream?

Martie..You can try to re-whip.   I mix my butter cream for a very long time.    I'm not sure if you will be able to whip out the graininess.  It's worth a try.   You will want a thinner butter cream to do this technique anyway..so I'd add some milk or heavy whipping cream..just a tablespoon at a time..and rewhip. 

These rustic designs are very popular...I am not crazy about the "messy' iced look because I'm such a fan of a smooth iced cake.  

I probably would be a fan too,if I could do it right. I think I'm too rough or something.