My mom is making my best friends grooms cake (although it will look more like a wedding cake).
It will be a 8" and a 10" cake stacked ontop of each other. Anyway, the design she wants on it is a bunch of straigh lines (it is what's on her invitation). My mom is worried about free handing it since it would be very hard to keep it straight. So I heard on here about FBCT (isn't that the initials). Anyway, do you think that's her best option?
She could make lines by gently pressing a straight egde into it and piping over them. I agree, a picture would help if you can post one!
might be kinda tricky to do a frozen buttercream transfer on the side of the cake.......at least a continuous design would be pretty hard........is she opposed to using fondant??? That's pretty easy to use a ruler as a straight edge and a pizza cutter to make nice straight strips of it.......and then simply put them on the side of the cake
ok I've tried to attach the picture 2x let me try to copy and past it...
ok that's not working... How do I attach a picture... I hit add attachment, then browsed open the pic and it had the file name in there then hit add attachment again and it's just not adding it! HELP
I was just going to say fondant 
... I just made a striped cake with fondant ..... maybe she is turned off to fondant because she has only had wilton stuff .. the mmf is so much better .... I like the idea of making a light indentation with a straight edge
Any time I've needed straight lines I use a ruler and make an indentation into my icing and pipe over that. That way you can see your design before you pipe over the lines and make any corrections before hand. The ruler I use is only used for this purpose.
Maybe you could make the lines in royal icing agead of time and let them tdry, then place on cake?
Not sure what kind of lines you're looking to do (did you post a pic?). I had a wedding cake, that the bride wanted pinstriping all around the cake... I used a pattern press (w/ lines) and piped over it. I mixed a fair amount to piping gel to the buttercream, to get less breakage. I still had some repairs to do when I arrived, but I think it came out fine. Just a thought, didn't know if that would help.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=cakesbyallison&cat=0&pos=0
Why not use candy clay. Since it's chocolate who would mind that? You can roll it out thin just like fondant. Use a pizza cutter & ruler to make strips. You can find the recipe for candy clay here http://cakecentral.com/cake_recipe-1985-Candy-Clay-for-Modeling--3D-Figures.html?osCsid=e2da3c49fcdbc566ce9cb5246007dd23
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