I'm trying to make a wedding cake with this texture, any ideas on the best way to do it??!?![/img]
I'm not a whizzzzz at cakes...but it looks to me like they took an offset spatula and made vertical strokes with it. I use a small one that's about 4 inches long & that popped into my head when I saw the pic you posted.
Maybe frost like normal....then start in one spot and work your way around. Not sure if this is the right thing...or if it matters if the buttercream crusts first? Maybe a buttercream queen could lend better advice.
Just a thought... 
Wilton makes http://www.wilton.com/store/site/product.cfm?id=3E311442-475A-BAC0-5E16A14A599508CE&fid=3E32BB8A-475A-BAC0-53CD88D113C4602A,
http://www.wilton.com/store/site/product.cfm?id=3E30D69D-475A-BAC0-5F43A379656B1C24&fid=3E32BB7A-475A-BAC0-564D6D58E083C4F2
http://www.wilton.com/store/site/product.cfm?id=3E31A21B-475A-BAC0-51A3CBEF4593810B&fid=3E32F518-475A-BAC0-535818F5D52DA731
But the unevenness of it makes me think is was done with a spatula while icing it and leaving the marks it made instead of smoothing it out.
I have to agree w/ previous posts.
I did a smaller cake and I just used my offset spatula and did single strokes upwards and it came out like that. Kinda simple, but very attractive.
put on an extra thick coat of buttercream, then take a spatula and using the rounded end, angle it in and pull upwards, go all around the cake and then you will need to pull in across the top of the cake to round off the top edge.
You can also use the "hot teaspoon" method -- same as the hot knife method but using the back of a teaspoon and drag upward to create this design.
Ahhhh, sweetcakes...that's a good point. You'd have to clean up the excess icing pulled up over the top. I didn't think of that.
I think I'd make sure the spatula was clean each time too. I could see it getting gunked up. The cake is very pretty. But, very simple. I may try this for my next cake give away! I'm a cookie lady, so not much occassion to make a tiered cake.
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