Originally Posted by kikiandkyle
Have you informed her that the cake won't look like the photo if there's no fondant? Sounds like a refund waiting to happen to me.
cold water brigade
--in over 40 years i've had one refund that i can remember ;) from my personal baking--i think refunds are fairly rare--once you get one you do your best to avoid another but this does not appear to me as a potentially refundable issue--
this cake could handily mimic the picture in american buttercream--because once you get the nonpareils on there you can round that top edge to perfection--you only have to smoothy smooth the bottom portion of the side of each tier--easy peasy--
the only way it might not look the same is the finished size of the tiers--the decor would be straight forward if it's practiced in advance--
had a boss who would promise to make a cake exactly like the picture--the boss would write up the baking schedule and order the wrong size tiers--every time--no way it could ever look like the picture --double duh--the decor was spot on and she would throw a fit because of the size--
i think i'd practice getting the itty bitty ones on the cake by placing a template made from cash register tape (thank you, toba garrett) that blocks off the scalloped area so you have the nonpareil area exposed and... hmm if you apply the tape the icing has to have already crusted --so then i'd experiment with & maybe apply some smbc or piping gel or thinned royal and squish them in--i'd be careful to remove the protective template as you go so you can finish off the edges before it all sets up--in fact i think i'd make the protective template too big so you can tamp down some the nonpareils and thin it out like the picture--
you might could even get there by just spraying it with a mist of water--or just some more thinly applied crusting buttercream applied fresh as you go!
but i'd definitely practice this and perfect my plan in advance--
i like all the boils