This is the cake that my bf's sister wants for her wedding in May (picture 3F). I haven't given her taste tests yet, but I think she's going to want BC. Is there any way I can get the effect on the sides with BC? I don't mind doing the "pearls" in fondant, but I'd rather not use fondant for the sides.
I assume if I use a crusting fondant, I could use some kind of tool to make the impressions. I'm not sure the recipe I use is a crusting one. It's 1/2 butter and 1/2 crisco and it has actual whipping cream in it...it does seem to get some crust on it, but I'm not sure it's what you all refer to as a "crusting bc". Any help y'all can give is appreciated.
http://www.cakesbysam.com/IMAGEgallery3.htm
Samantha
This is just my opinion but I used a whipped topping (the Wilton box one) and it NEVER crusted. So I don't see how that would work well. Is there a reason you cannot use all crisco buttercream? That seems to crust well and I stamp stuff and trace on top of them all the time. But I am no cake EXPERT so see what others say as well. And GOOD LUCK! 
Hi there. I did this effect in buttercream (look in my photos) and it worked fine. I got advice from others here before trying it and was told yes, you need a crusting buttercream. I use a butter/crisco recipe with very little liquid.
The diamond pattern is done with an impression mat, which you can buy online easily. I got mine at Earlene's:
http://www.earlenescakes.com/store/impression_tools.html
I tried to do it without the mat, thinking it couldn't be that hard, but the effect was very amateurish.
Good luck - I think this will be lovely.
Quote by @%username% on %date%
%body%