I have a cake to do where the customer has requested over piping on the sides. Teh cake appeard in a Wilton book a few years ago and it is using the crown borger with overpiping using a # 16, then a #5 line, then a #4 line, then a #3 line and then a #2 line. It almost looks like wafers sticking out of the side of the cake. Any suggestions on getting this done in a timely manner? The cakes will be 14" and 10".
I know the one you mean. I don't think there's a quick way to do it, you just have to do it. I would do all the bigger ones, then come back and do the next smaller lines, and continue that way. That will give the icing a little time to firm up before supporting the next layer.
It is a beautiful technique and I don't think it is that hard. Post pictures!
It is a beautiful technique, but you have to be sure that you pipe each line EXACTLY over the one underneath. I personally use royal icing for any overpiping on a cake, especially if it's more than 2 layers deep. You also want to make sure that the icing is completely set or dry on each layer BEFORE overpiping the next or the weight can cause the entire decoration to collapse.
I have until August t practice - so I will let everyone know how it works. Thanks for the advice - I think Royal is also the way to go. We thought about faking it also and using communion wafers or small thin Moravian Sugar cookies as well. 
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