I am trying to do the cake in the picture for my sister-in-law's wedding. I have been doing cakes for a while but have mostly worked with fondant. This is my first all-buttercream cake. I am using Swiss Meringue Buttercream because it has a glossier finish, but it's not turning out like this. It is a lot yellower, not as shiny, and still doesn't seem to be the right texture. I feel dumb, but I'm not sure what kind of icing this is.
I am also having a hard time creating the texture on the top and bottom tiers. I have tried icing combs but none of them look right. When I try with the combs, it leaves icing in its wake. It doesn't go smoothly all the way around like in the picture.
Any advice on these two issues would be GREATLY appreciated! Thank you in advance!!
I don't know why it didn't include the picture. I'm trying this again.
SMBC is always going to be a yellowish because of the butter, but to my eye it looks like the top and bottom tiers were pearlized with an airbrush and then textured, possibly with the tip of a pallet knife? Not sure about that part.
Thank you very much for replying! I will look into the pearlized airbrushing.