Can This Cake Be Done W/buttercream??
Decorating By momsandraven Updated 10 Apr 2007 , 2:45am by momsandraven
Hello,
I've received a picture from one of the brides I have signed up. She really likes it, but is not interested in fondant. Can this even be DONE in buttercream? I'd love to hear your thoughts. (Oh, and if anyone happens to know the source of this cake, please share! Thanks!)
Possibly if you were to pipe bands of icing around the cake. It could be tricky to keep steady bag pressure all the way around but I think it could be done. You would have to start at the bottom and work your way up. I think you would still have to have a bottom boarder on the cakes though.
That's kind of what I was thinking (and afraid of! LOL) Sheesh, talk about needing a steady hand! I wonder if there's a design 'comb' that could give the same effect?
OH man we had to do one like this at work (only just one color, not two) and it was horrible! My boss and I both took a stab at it...and he ended up getting a piece of plastic and making a really deep, pointed comb and doing it that way instead!!!!
I'm sure it could be done but I wouldn't want to try it again. LOL. I can scroll all day but give me a straight line and.... bad news....
First of all...GORGEOUS CAKE...second of all...a little warning from someone that has made the mistake twice!!! 
If you pipe all around the cake it has to be thin strips. It gets so heavy that when you get to the top, or on the ride to the venue, or as it's sitting on the table the icing starts to slide off the side of the cake. Now maybe I'm the only one that is an idiot 
but please, please, PLEASE keep this in mind!
Why not use a decorating comb? It would be close to the same look.
We made our own, most combs don't have as wide of strips or the angled look that has...but it DOES work pretty good....and looks nicer than trying to pipe the strips.
We have done a cake similar to this in buttercream. We just used a 103 tip (I think) and went around the cake. It was actually pretty simple, but it was a 2 person job. One to hold the bag while the other one spins the turntable. I wish I could do more cakes like this - simple, yet looks complex!
We have done a cake similar to this in buttercream. We just used a 103 tip (I think) and went around the cake. It was actually pretty simple, but it was a 2 person job. One to hold the bag while the other one spins the turntable. I wish I could do more cakes like this - simple, yet looks complex!
LOL I think its the opposite for me! Looks simple....IS complex! 
I've made that design. I am attaching a link to one I did last summer. I use the #124 rose tip. You need a turntable and make sure your cake is in the center of the turntable, keep your arm at the point where you want the ribbon and squeeze while spinning the turntable, then move up to do the next row, etc. Make sure you preice the cake so your ribbon will stick and be smooth.
mpc
www.mypastrychef.com
http://mypastrychef.com/assets/images/db_images/db_5-7-2006_0221.jpg
so sorry "girltrapped" I also would be worried about so much icing layered that it would slide down the cake. I have tried using those comes and hate them. I must be doing something wrong, it never looks smooth. Good luck and let us know what you decide and how it turns out.
the cake comb will not give you the same look as the ribbons of icing. I use a crusting buttercream and have had no trouble with sliding off. The ribbons have to be overlapped not overlaid. This way you don't create a lot of weight.
mpc
Thanks very much everyone for your input!! I am much less afraid to attempt this design now. 
I'm meeting with the bride in a couple weeks to finalize the design and servings. Thanks for the confidence!
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