The square pan sizes look like either a combo of 6" / 10" / 14" or a combo of 8" / 12" / 16". As far as anything I am of no help 
There is actually edible spray that give a velvety effect...
I agree with Kory. I have had that happen before.
Seriously. That's not a fondant cake, it's buttercream that was hot knifed.
So if it is BC how would you suggest getting such a clean diamond pattern? I use crusting BC and have tried to do patterns in them before and they look no where as clean and crisp as in the picture. I assumed it was fondant too :/
Seriously. That's not a fondant cake, it's buttercream that was hot knifed.
So if it is BC how would you suggest getting such a clean diamond pattern? I use crusting BC and have tried to do patterns in them before and they look no where as clean and crisp as in the picture. I assumed it was fondant too :/
Yes! That's what I thought! Now I dont feel crazy; I know that I am new to this site but ive been cake decorating for atleast 8 years, so I know a thing or two about cakes!
LOL Dayti I was just getting ready to post that.
To you guys who think it's fondant-have you seen SharonZ's cakes? She uses diamond impression mats on her BC and the diamonds look crisp just like in the picture.
LOL Dayti I was just getting ready to post that.
To you guys who think it's fondant-have you seen SharonZ's cakes? She uses diamond on her BC and the diamonds look crisp just like in the picture.
Well at first I thought it was fondant because it was so smooth... but then I too noticed the grease marks so assumed it was BC. I guess my crusting BC is just not good enough to hold up to impression mats because I can't see to get them to work. Just trying to figure out what I am doing wrong.
Whether it is fondant or buttercream this forum was about how to create that look. as discussed. people feel that it can be created both ways.
like i stated before i think it is fondant. to me the ribbon looks as though they used a piping gel or something to 'adhere' it to the cake.
if it was me. i would recreate it using fondant because i have all the tools necessary already to make it look like this. if 'I' was going to do it in buttercream i would need to buy the mat suggested by another member. for me that isnt worth it; to buy more tools which are not necessary to me.
i think both buttercream and fondant have their strengths and weaknesses, and it is a personal preference for each person and each person will suggest different things.
The cake is certainly buttercream. Looks like they had the cake in the refrigerator OR freezer for a few moments and the darker shade appears to be what the buttercream looks like when cold/frozen. The lighter shade looks to be the buttercream at room temp. I have had this happen numerous times with the darker colors such as purple, orange, navy blue, and dark green. The cake is iced completely smooth, most likely using an icing that does NOT crust and placing the cake in/out the freezer or fridge to allow the butter to solidify, then you can smooth the icing. When you do this, the icing does tend to discolor a little, but creates the velvet look.
To the original poster: Regarding the impression may in buttercream, what BC recipe do you use? I use SugarShack's recipe and I'm able to use the impression mat and get pretty clean lines.
http://cakecentral.com/gallery/1959305/christening-cake
Some say to dust the mat lightly with corn starch or powdered sugar but I've never had to do that.
Depending on your recipe, if it's not crusted, it will stick to the mat. If its too crusted, it will create hairline cracks in the buttercream. That's why I like Sugarshack's recipe. It has a great workability time.
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