I have a request for this cake:
http://ww5.bhg.com/bhg/slideshow/slideShow.jhtml?slideid=/templatedata/bhg/slideshow/data/Weddings_SSWeddingCakes_06152005.xml&page=7&catref=cat5480006&ordersrc=rafstory
Sorry I don't know how to add a pic. Anyway, bride wants this cake. How do I do the rings? SHe says she wants buttercream. If she changes her mind and wants fondant how is that done? Also, what are your recommendations for working with florists? Bride insists on fresh flowers and I am nervous. Any help is appreciated! Thanks!
Since the title of the picture is Simply Artful - I would take that to heart and purchase the Wilton cake triangles and carefully pull them around the edges of the cake. You may want to cut a deeper groove in the triangles for more of a ridge and holding the triangle downward draw it around the cake which will give it the appearance of layers of fabric. As for fondant - I think it would be easier in buttercream. Don't worry about the florist, they will design the top, sides and around the bottom and will do that for you. Good Luck!
I don't really do wedding cakes but it looks like a type of combing to me. As for the flowers I think you need to decide with the bride who is doing them. If it was me I would tell the bride to show the florist the picture and have them do it after you have delivered the cake. I can't arrange flowers to save my soul.
I think it looks like stiff bc piped with a rose tip.
Make sure you practice before you do it.
GOOD LUCK!
Fresh flowers.....just keep in mind food safety. The stems need to be wrapped in wax paper or something FDA approved before they're inserted or laying on the cake.
If she wants buttercream (as in the picture), I would use a really wide basketweave tip (flat side, of course) and use my turntable to simply pipe "ribbons" of buttercream around each tier....not sure how that look would be accomplished in fondant as I don't use fondant to cover my cakes, but I'm sure there's a way, it would just look a little different. Also, if the bride wants fresh flowers, it's in my contract that she needs to have her florist provide them, and the florist is responsible for placing them on the cake....I don't do flowers! She could show her florist the pic of the cake and if you felt comfortable you could do them, but usually florists are very versed in placing them on cakes....at least in my neck of the woods they are! Good luck!
I agree with everyone on using the flat tip...I think that buttercream would be the best medium too...it'll be a pain to overlap all those fondant ribbons.
i agree with the flat tip (back of basketweave). if she insists on fondant, i would just cut strips of fondant and lay them overlapping all the way up. as for working with the florist, i usually request to do the flowers myself instead of letting the florist do them because i don't like to leave an unfinished cake. just imply insert the flowers into the cake and they will remove them when they are cutting it at the reception. you can get water picks to insert into the cake but my opinion is that they are a waste of time and money
I would say they have a motorized turntable. I know a lady on a different cake board and she has one, that she uses when writing the words and quotes that circle around the sides of the cakes. She says she can't live without it.
I would say they have a motorized turntable. I know a lady on a different cake board and she has one, that she uses when writing the words and quotes that circle around the sides of the cakes. She says she can't live without it.
Thats probably true...we had to do a cake like this at work and I will be honest, it is VERY hard to get the stripes on there right. 
We ended up just making our own large comb and making it look similar because it is SO hard to keep turning the table evenly and smoothly enough to get every stripe right. I notice even in the photo their stripes are not super neat.
It has a nice effect though once the flowers are on it.
Look at Wilton and Ateco tips number 44 and 45. They are a basketweave tip, but are flat on both sides.
I agree with the rose tip. I'd start at the bottom of each tier and work my way to the top with the wide end down. Dede Wilson uses the vertical version of this design in her Wedding cakes you can make book. Good luck. 
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