Bride wants a 5 tiered Round cake to duplicate the look of her wedding gown. The gown is all FLAT horizontal tiers from the bodice down. She wants an all buttercream icing. I could figure out something possibly in fondant attachments but...
The dress is short with 'tiers' not what you could call 'ruffles'-just flat layered rows of satin with a tulle bottom edging.
How can I get this effect in buttercream w/o making it look ruffled- Do I give up and use fondant even though she didn't really want it?
The bodice (top tier) will be bead work/pearls etc. Which reminds me-"Does anyone know where I can purchase clear eatable "rhinestones"?
Thanks bunches
(ps thought of using the Wilton Cake Icer (huge tip) but don't think I can do it w/o making it ruffled looking.)

Stumped..... I don't really think you can do what you are describing with BC. If you get it to work, I want to know how.

do u have a picture of the gown? maybe that will make it easier to help w/ur ??'s - as far as edible rhinestones i haven't seen any- maybe using edible glitter to make it sparkle??
mimi

Just a thought, and I have never done it, but what if you used the wide icing tip and just went round and round ?

Just some advice from someone who has "been there". Brides often get carried away with this "vision" of their perfect wedding day. Sometimes the things they have dreamed of since childhood are not realistic. Sometimes impossible to pull off. As professionals we need to be able to gently lean them in another direction. Don't get me wrong...if you can figure it out, go for it. On the other hand, don't make yourself sick over it either.

I ordered edible rhinestones from Jester's supply at www.f o n d a n t s o u r c e.com with no spaces. I didn't want the site to block the website. They were a little expensive and don't look like the picture but they are clear circular rhinestones. They don't look like diamonds but they will definitely do the trick. HTH.

How about a using a *giant* rose tip? Wilton does have some - don't remember the #(s) off hand but if you do thru their catalog (yrbk in the back) you should find some. No store is going to carry it....unless it's a cake supply shop....not like Micheal's or Hobby Lobby. Most likely you will have to mail order it. OR get an extra quick icer tip and pinch one end of it tighter so it is very much like a rose tip.

That giant rose tip sounds like it would work. I can't wait to see what you come up with...

Won't the pinched end of the rose tip cause the icing to curve and ruffle?

The only way I can think of to do it in BC is if you made a scalloped scraper to run along the sides with the profile you need. You could make it out of very heavy plastic or foamboard (appropriately covered for sanitation). You might need someone to help you spin the cake to make sure your lines are even and smooth.

I've never used it but I've heard about rolled buttercream. They said it does the same thing as fondant but a bit trickier to work with. I've got a recipe if you want to try it. Just PM me. good luck!!!

You can TOTALLY do this!
We did one just like it at the bakery I work at (busy, local) a few years ago. Only we used SMBC and not crusting BC, but I don't see why that would matter in this case...
Like some PPs suggested, just the giant rose tip, start at the bottom of each tier and pipe a smooth band all around the cake. Work your way up each tier and smooth the top edge of each. Pipe with the narrow end of the tip pointing down, and over lap the by just a little. If you have anyone who can smoothly, but slowly spin your cake for you while you pipe it will be much easier. Make sure your BC is VERY smooth with as few air bubbles as possible.

Soygurl-Thanks for all the excellent advice! The wide icing tip sounds like the "way to go'! I've always wanted to do a brides dress in cake but sometimes I wonder if I didn't tackle more than I wanted-Ha! I've been doing cakes for over 40 years and this is a first! I was 'raised' on the old Wilton method of cakes and like to think I've kept current on latest trends etc with cakes. I still do much more BC cakes in my area. Though I love the look of fondant.
Also a big thank-you from those giving me the site for the rhinestones. I only wish I'd know of it sooner!
I would love to be able to 'put a pic' of the dress up. (I have a mag. pic.) BUT like I say " I know how to do cakes-Not computers!" The day will come when I'm savvy enough to post my pic's of cakes---until then Thanks to each and everyone willing to help me. It sure beats the day when all I had was a yearly Wilton book for inspiration! ( Sometimes though when I see all the work that's done here I think I should stay in the background. HA!)
Cakedeb

Here is a link to sugar diamonds http://www.pastrychef.com/SUGAR-DIAMONDS_p_1580.html. I've never used them, but they look beautiful. Good luck with this cake-I think it will be gorgeous.