Well, depending on what "look" you're going for... you can do random scrolls or cover the whole thing with cornelli lace. You can also use a large star tip and "draw" lines of frosting up the side of the cake, covering the whole cake -- it sounds kind of weird, but looks really cool. You can also do the same technique with the back of a spoon to make flat-looking lines like on the cover of this book, Wedding Cakes You Can Make by DeDe Wilson. It has a lot of cool ideas for non-perfectly-smooth buttercream cakes:
http://www.amazon.com/dp/076455719X/?tag=cakecentral-20
Well, depending on what "look" you're going for... you can do random scrolls or cover the whole thing with cornelli lace. You can also use a large star tip and "draw" lines of frosting up the side of the cake, covering the whole cake -- it sounds kind of weird, but looks really cool. You can also do the same technique with the back of a spoon to make flat-looking lines like on the cover of this book, Wedding Cakes You Can Make by DeDe Wilson. It has a lot of cool ideas for non-perfectly-smooth buttercream cakes:
http://www.amazon.com/dp/076455719X/?tag=cakecentral-20
Hi just have a ? for you when you do the cornelli lace what consisticy is your icing? and what tip do you use do you use a diff size for different sized cakes 6/8/10/12 i like the looks of cornelli lace but havent done it at all can you give me some pointers? Thanks
For cornelli lace, you use the smallest tip you can, regardless of the size of the cake. A tip 1 or 2 is preferable. The icing consistency is thin or medium. You don't want it to be hard to squeeze out of the bag, but not so thin you can't control it. Here is the Wilton how-to on it:
http://www.wilton.com/decorating/basic/cornelli.cfm
HTH 
My personal fav is to use the star tip to draw lines up and down on the cake as suggested by kelleym.
Are there any pics i can look at ?? never seen the star tip lines before.
I can't seem to post the pictures I have at the moment, but I can try to email them to you if you want to pm me with your email. My personal fav is to use the star tip to draw lines up and down on the cake as suggested by kelleym.
Are there any pics i can look at ?? never seen the star tip lines before.
Click on the link to the book I posted upthread...then when you're on the Amazon page, click on the closeup of the book cover. There is a closeup of a cake starting to be done that way.
What great ideas!
I looked at the book you said and it did show the beginnings of a star tip, which looked nice - but what size tip do you think that is?
And if I use the spoon method, do I wait for the icing to crust?
I do use the Melvira method, but sometimes no matter what I do, it doesn't come out smooth (especially with the humdity now) and to tell you the truth I just love these ideas and will try them anyway!
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