I've tried searching through the forums but can't seem to find anything. I'm working on a wedding cake -- buttercream with swiss dots.
How exactly do you apply the swiss dots? What kind of icing do you use? Any advice would be GREATLY appreciated!!!
Thanks!!!
On BC I use the same BC and make little dots with a 3 or 4 round tip. It depends on how small you want them. (you may have to wet your finger and even out the point) on fondant I do the same thing with RI.
You can get an impression mat to help you keep them spaced evenly. I have such a wobbly hand that I have to use one.
You can get an to help you keep them spaced evenly. I have such a wobbly hand that I have to use one.
Where can you get an impression mat for swiss dots? I have been wanting to try them but no way could I get them evenly spaced!
If you click on impression mat (colored blue) in your post - you will see impression mats - there is one there with dots.
There's also a roller to make dots - http://www.cakecraftshoppe.com/proddetail.asp?id=1787&mcatshow=0&ncur=1
this might be overkill, but to make my own "swiss dot template" i took 3 kabob skewers and tied them together with a rubberband. this way all i had to do was measure and then make an impression with the pointy end of the skewers in even spaces all around. then i do exactly what minicuppie explains with my regular buttercream.
There's also a roller to make dots - http://www.cakecraftshoppe.com/proddetail.asp?id=1787&mcatshow=0&ncur=1
That roller is awesome!!
this might be overkill, but to make my own "swiss dot template" i took 3 kabob skewers and tied them together with a rubberband. this way all i had to do was measure and then make an impression with the pointy end of the skewers in even spaces all around. then i do exactly what minicuppie explains with my regular buttercream.
And I think that is a great idea! Thanks for sharing!
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