There is a baby dress (Baptism I believe) in the gallery. The dress has folds in it and is magnificent. A question was asked of the decorator as to how the folds were made. The response was that a crusting buttercream and a #12 tip was used for the folds and then it was frosted very carefully (something like that). Well, I tried that yesterday (on a practice board) and once the #12s were dry and I started to try to frost over them, the frosting just schmooshed (?) into the folds. Has anyone done this process, and is there anymore guidance out there? Thank you, Cassie

You probably didnt wait long enough for the buttercream to harden up. YOu could always use RI if your buttercream isnt hard enough and should give you the same effect.

Thanks for your thought. I had let the crusting buttercream dry for three hours. I did think of using RI, but since it was folds on the dress I questioned how the cake would be cut.