I'm doing a groom's cake this coming weekend like a belt buckle. Its going to be a flat sheet (with the shape of the buckle) without filling. I quoted $3/serving thinking "buttercream" but then I was studying the design and wondering if I should do it in fondant...or maybe ice in buttercream and do accents in fondant? Or should I just pipe it all? I was thinking to get the pewter accents I should make the pieces in fondant and airbrush them seperately.

I can't believe I did not establish whether or not this was going to be fondant or buttercream...duh...I guess for sheet cakes, fondant didn't even cross my mind. But I do want to make it nice.

Any ideas of which I should do, or maybe what parts I could do in BC and what parts in fondant? Some of the enamel should probably be fondant and then handpainted....not only that but how do I get that glossy enamel look?

TIA!!!!!!!!

(Oops here is the link: http://www.ironworker.com/ccp51/media/images/product_detail/hanging-iron-enameled.jpg )

I think i would do it as a BCT or chocolate transfer. Get it done ahead and just slap it on the sheet.

Hmmm...well I don't want the design to be flat, I want it somewhat 3D like the belt buckle.

i think you should do it in whatever way would be easiest for you. Ice the thng in buttercream and make the buckle accents in fondant sounds easier then doing all fondant or piping the whole buckle, plus a fondant buckle would give you the definition. Have you thought about using dragees? They are kind of expensive, i think, but for the belt buckle they would add a really nice touch and give it that country buckle feel (im just assuming this is sort of a western belt buckle, if not then oh well they still would look cool)

OK.....What if...

you piped the buildings and all the back round stuff or even did them as a FBCT for the whole top of the sheet cake and then did the man, steel beams, and wording as a choc. transfer and set them up on a few sugar cubes for dimention??