How do you guys think I could get scroll work like this? I tried practicing the pin prick method today, but maybe I didn't wait long enough for the BC to crust - the paper stuck to my icing. Someone suggested making your own stamp by using piping gel (I found this info in another thread). I thought that was a cool idea, but does this cake look like it's BC to you? Or is it fondant with fondant scrolls? P.S. Is it better to let your BC crust in fridge or room temp?
That looks like royal icing on fondant... something like that i'd probably freehand pipe
I'd say it looks like fondant, with scroll piped on. I always let my icing crust at room temperature, but I am relatively new to this world of cake decorating, so maybe it's just because I don't know any better
They just had a thread going here about this a few days ago. janH come and find it for her please. I don't know how janH does it . Anyway, they took a clear stamp from a scrapbooking place and put it on acetate which is a clear firm plastic. Marked the fondant or crusted icing and went over the marks with a tip. I played with it one day a voila, I can't wait to do a real cake with that method. HTH If you find the thread she had pictures too. I'm a visual learner myself.
Yes, JanH, please find it. That sound great and I missed the original post.
I think this is the thread that you're talking about.
that cake looks like it's covered with fondant. I would probably just get a cheap round cookie cutter (wilton has great ones for this...no offense) and cut the round cutter in half and then open up the half circle some to the shape you want and then use that as a press!