I can't really see the detail, is the texture on the sides done by piping or with a spatula? If it's piping, then a crusting should be fine, but if it's with a spatula.... my guess would be no.
Hmm... I personally would go with a non-crusting, just because I know I'm not a fast worker and the icing would start to crust before I was done. But, if your icing doesn't crust quickly or you know you can move fast, you might be able to do it.
Great thanks so much. Now I just need to find a good non-crusting cream cheese icing to use.
You could try a Cream Cheese SMBC, that definately doesn't crust. This recipe is similar to the one I use:
http://www.cakecentral.com/cake_recipe-6927-2-Very-Vanilla-Swiss-Meringue-Buttercream.html , though I admit, I have yet to do a Cream Cheese SMBC, so I cannot attest to the taste.
Ok, I've got to ask...how in the devil would you do this cake? Would you pipe the whole cake horizontal then use the dowels to make the vertical lines?
Oh, I think non-crusting too.
I think that is how it is done. It was in a bride magazine. It was done by Cake Man Raven. I'm going to use this concept but try to put a slightly different twist on it. I'm trying a small test cake this week. I'll let you know.
It has a very different but gorgeous look! Definately let us know how your test cake comes out, I'm anxious to know.