Hope everyone has had a great weekend. I posted last week as I had a rugby league jersey to do in a couple of weeks. Here is my practice cake.
For the emblem I used edible wafer paper and traced the logo then attached it on to fondant as a backing. I priced getting an edible image but it was so expensive I thought Id try and improvise.
I need your guys input as all my family say is it's fine or great so I need feedback from cake people. Couldnt do fondant as the Mum wanted buttercream and there is no way I am even going to attempt to get a jersey smooth.
I am quite happy with it but am open to any suggestions. Not sure if i've got the stripes right either??? (His name is Colt and he is turning 6)
I think you did a fantastic job! I wouldn't have tried to smooth all that buttercream out either. Your stripes look great. I only wish my handwriting was as nice as yours. And most importantly.....I be the birthday boy LOVED it!!!
I think it looks great. 
But if you want to smooth it. It isn't really that hard. When I did my Jarrett cake and DH camero cake I use the basketweave tip that has a smooth side. I put strips close together. I let it crust alittle then used typing paper laid it on top of icing and smoothed with my hand. I think it turned out good. It blended together fine and was smooth. If you want it smooth that is how I did it. It just depends on what you want. It really looks great the way it is
Thanks.... but to be honest just thinking about getting that BC smooth makes me break out in a cold sweat. I think people who can smooth BC are born with a gift, like a great singing voice or being able to paint 
I don't have to do this cake till the end of Oct this was just a trial run so anything can be changed. I have a friend who has a huge family and every sunday at 2pm they have a family lunch..... they get all my trail cakes. Never ever do they say anything other than postive feedabck..... but I know that's not because there is never anything wrong with my cakes 
katharry why not try the next time you need to bake a cake and have left over batter. Do a small cake say a 6 inch or a cupcake. Crumb coat it then take your basketweave tip with smooth side and put your lines somewhat close together. Then do the paper like I talked about. It isn't hard I promise You can try it in BC and see how smooth it is. Don't sweat it this is a fun thing to do. I drive myself crazy everytime I make a cake. I second guess myself always. But trust me try this on alittle cake that doesn't matter. Give it to the kids for a treat. 
Just practice that is all you need to feel confident. I know you can do it. I have seen your cakes
Thanks kaychristensen.... I will give it a try. I've bought the roller that people have been talking about just haven't had a chance to try. So I'll give your way a try too.
I'd love to work with BC as most people over here don't like to eat fondant.
Thanks for the encouragement
I also want to try the roller but haven't tried it yet. But I want to try it soon myself. I just need to go by the darn thing as I think it will help alot. But you do great work. I know you can do this just have some faith. I have problems with my hands and those little stats would kill me even with that big tri tip. So I opt for the easier way. One long line and smooth it. You do great work so don't hesitate try something to help you smooth. I promise you will love it
I bought one of the large frosting tips for icing my cakes. It's similar to the basketweave one, but much, much bigger. (I needed to also buy a 16 in bag to accomodate it!) It works the same way, but much more quickly. And since I am not at all patient, that works for me.
I am going to try the upside down technique the next time I make a buttercream cake tho.
I think it looks great!! Keep up all the wonderful work!!
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