Has anyone ever draped fondant swags on a buttercream cake. If so, how did you get them to stay? I've done it often on a fondant covered cake, but I'm not sure if the weight would be an issue on a buttercrem iced cake. Any suggestion would be greatly appreciated. Thanks! 
I haven't done that before but I would try rolling out your fondant cut a retangle and pinch together to create the creases. Then I'd put it on the cake either dampen the buttercream with water a place on the cake for the fondant to stick or push in toothpicks to keep them there. You'll have to be careful not to get the fondant too thick because it will be too heavy. I hope that helps some. I know there is a website somewhere that sells molds for that but I haven't order any yet.
hi, there was a thread on this question not long ago..... can,t lead you there.... but most decorators were against it .... saying they didn,t think it would stay ... no matter how thin you rolled it.... if i tried it... i would definitely use butter cream to attach the whole swag.... i think i will play with it myself to see what happens... when i say buttercream... i mean a good medium consistency.....
I did this once and it was a nightmare. The bc pulled right off the cake.
I am sure there is a way to do it, I just have not figured it out.
I rooled the swags as thin as I could and added a bit of bc and a toothpick to hold it. It just would not stay.
I hope someone else will have some good suggestions for you.
http://images.google.com/imgres?imgurl=http://www.angelcakesatlanta.com/Book10_thumb.jpg&imgrefurl=http://www.angelcakesatlanta.com/gallery1.htm&h=100&w=77&sz=3&hl=en&start=65&sig2=zwBeAJYdWlNYL5cBd11vKQ&um=1&tbnid=vv93kFwY0hZGYM:&tbnh=82&tbnw=63&ei=wFx2SNbKNoeOigG937x9&prev=/images%3Fq%3Dbuttercream%2Bswags%26start%3D54%26ndsp%3D18%26um%3D1%26hl%3Den%26rls%3Dcom.microsoft:*%26sa%3DN
http://images.google.com/imgres?imgurl=http://www.angelcakesatlanta.com/Book10_thumb.jpg&imgrefurl=http://www.angelcakesatlanta.com/gallery1.htm&h=100&w=77&sz=3&hl=en&start=65&sig2=zwBeAJYdWlNYL5cBd11vKQ&um=1&tbnid=vv93kFwY0hZGYM:&tbnh=82&tbnw=63&ei=wFx2SNbKNoeOigG937x9&prev=/images%3Fq%3Dbuttercream%2Bswags%26start%3D54%26ndsp%3D18%26um%3D1%26hl%3Den%26rls%3Dcom.microsoft:*%26sa%3DN
I'm still looking for the one that had bc swags on bc....pipe an abundance of bc for swag then take a pallet knife and carve draped effect in it...either allow to crust or with a ps dipped finger, finish the look. I may not be explaining it well but it really did look great...just as nice as fondant swags.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=285353
This CCer did it. Maybe you could send an IM and ask how he/she was able to keep them on.
I did it once and it worked ok but only because I kept the cake refrigerated. The buttercream was cold when I put the swags on the cake and then I put it back in the fridge. It was really just dumb luck, I think, though. When customers ask now I tell them I can only do swags with a fondant covered cake. I don't want the stress of worrying if they'll fall off and take chunks of buttercream with them.
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