Maybe you could make it work with a rolled buttercream?
The only thing I can think of is to use a very stiff buttercream, and the largest petal tip you can find;, have the cake on a spinning stand, start from the top and work your way down. Let us know if you do this one - looks like a challenge to me!
deb
The only thing I can think of is to use a very stiff buttercream, and the largest petal tip you can find;, have the cake on a spinning stand, start from the top and work your way down. Let us know if you do this one - looks like a challenge to me!
deb
That is what I was thinking! LOL
I think the chocolate clay might also work but, wouldn't that harden?? Then you couldn't get those edges like that?? I dunno! Never used it!
good luck searching 
I saw this cake too but it was fondant as well. On Rose Levy's website. Below is a picture of it and the link.
http://www.realbakingwithrose.com/2007/05/lisa_takes_the_caketo_a_new_le.html
Judi
Maybe you can just chea....er...improvise (yeah, that's it, improvise) and use this covered in buttercream:
i remember seeing the pink one and also reading threads months ago about the magazine photo tutuorial from someone here on cc. ...but i agree, its fondnant.
if you really really want to do it in bc, try the rolled bc or use the stiff bc and large tip. give it a try with a small version test cake to see how it comes out.
chocolate clay (for the poster who mentioned this) doesnt harden rock solid. you can mold and shape it. a chocolate COLLAR or WRAP would harden solid, as that is just melted chocolate that has cooled and the clay has corn syrup worked into it for flexibility.
Hi Guys, the cake on the Rose Levy Berenbaum site was my cake. It's also in MailBox News (the July/August) issue thanks to the good folks here on CC that encouraged me to submit it. I know that the question was how to do in buttercream, but if anyone doesn't subscribe to MBN and wants to know how I did mine, I'll be glad to send directions.
Lisa Shepley
I thinik they made strips of fondant and wraped ecah one around the cake - starting from the top and frilled the edge of the top over slightly. It's a little likemy 'wrap and ruffles' cake. It shouldn't be too hard to do.
Thanks everyone for all your help. It is for a bride. She sent me the cake, but said she did not like/want to use fondant. I told her that that was definatly fondant, so she asked if it could be done in BC. I said I would check with my CC friends...
I think I am gonna give her some rolled BC, MMF, and Modeling Choc, to try when she comes for her tasting. I am gonna try and sell her on some kinda fondant. I wanna make the cake in fondant, it looks soooo cool.
PS. LisaMae...congrats on that cake, it is an amazing peice of ART
I will be PMing you if that is not too much to ask....
I'm sorry that I can't help you, but I LOVE that cake!! 
Wasn't this cake on Because I said so! I loved it on there and it looked like it was covered in BC, but I don't know now. I tried to get one of those big tips that you ice a cake with and modify it to a petal tip, but it didn't work to well. Maybe if you carved the topcake it would work better.
Christie
LisaMae...I love your cake! If you could pm me the directions, I would so appreciate it!!! Great job!
Hi Guys, the cake on the Rose Levy Berenbaum site was my cake. It's also in MailBox News (the July/August) issue thanks to the good folks here on CC that encouraged me to submit it. I know that the question was how to do in buttercream, but if anyone doesn't subscribe to MBN and wants to know how I did mine, I'll be glad to send directions.
Lisa Shepley
Absolutely beautiful! Great job on that cake!
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