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Here's a buttercream camo tutorial - Page 6

post #76 of 98
10/6/11 at 8:41pm
has anyone found a way to do this with swiss meringue? I'm doing a hunting themed cake and the family absolutely hates fondant and american buttercream (stating that they're too sweet). I was thinking of doing just a thick layer of SM and then doing a very thin camo layer in American BC.. but I'm not sure how that would go if they hate Amer BC...
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post #77 of 98
10/28/11 at 4:12am
wow thanx for the tutorial
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post #78 of 98
10/31/11 at 11:21pm
wonderfulll! tks.
If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
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If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.
Brian Greene


All the world is birthday cake, so take a piece, but not too much.
George Harrison
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post #79 of 98
11/1/11 at 2:27am
Thanks for sharing. I guess you can do the zebra pattern the same way.
MYW
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MYW
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post #80 of 98
11/1/11 at 4:12am
thanks for sharing
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post #81 of 98
11/3/11 at 10:08pm
I know it was mentioned here that Sugar Shack made a fondant camo tutorial on her blog, and I looked at it, and yes, it IS amazing... I just wanted to share my method of doing fondant camo.

As much as the cutting out each piece of the puzzle and putting it all together sounds great (not really - too time consuming in my opinion), I did a camo cake tonight doing this:

I made camo colors (beige, brown, dark brown, black and forrest green). I chunked and rolled random pieces of each color onto my rolling mat, sort of squishing them together some, then just rolled it out as if it were one and applied onto my cake. I think it turned out great, and even the little fondant ball boarder is cute looking like camo (IMO anyway).

I hope this also helps someone out there, as I know I searched other CC camo cakes on here and liked the look of the fondant.
"Remember, being happy is not always being perfect"
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"Remember, being happy is not always being perfect"
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post #82 of 98
1/25/12 at 11:17am
Is it just me or all the links to the photos broken on the first page?
I'm interested in the tutorial, it sounds excellent, but I'm daft without pictures!
Tomorrow is always fresh:
There are no mistakes in it.
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Tomorrow is always fresh:
There are no mistakes in it.
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post #83 of 98
12/19/12 at 3:45am
Do we need to wet the roller before we rolled the icing? can the roller used on cheese Cream frosting?
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post #84 of 98
2/7/13 at 2:56pm

This is awesome!! thanks so much for sharing I have to make a camo cake for my husband next week

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post #85 of 98
2/7/13 at 2:56pm

This is awesome!! thanks so much for sharing I have to make a camo cake for my husband next week

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post #86 of 98
2/7/13 at 2:58pm

This is awesome!! thanks so much for sharing I have to make a camo cake for my husband next week

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post #87 of 98
2/8/13 at 5:05am
I probably used the wrong icing recipe or I did something wrong. Constructive criticism welcome! My cake doesn't look right.
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post #88 of 98
2/8/13 at 6:36am

I just did one of these for the first time a couple weeks ago. I used parchment paper with the roller and after i used the roller i used my hands to warm the buttercream and press it easier.I found when i used my hands after the roller it worked great i was able to concintrate on the lines blending better.It looks good for your first time, mine was far from perfect .

http://izzyscheesecakesandsweets.webs.com/

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http://izzyscheesecakesandsweets.webs.com/

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post #89 of 98
2/8/13 at 7:28am
Thank you for the advice. I will try the parchment paper next time. Finally gave up and settled with what I had.
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post #90 of 98
2/8/13 at 7:44am

I think it looks pretty good...be proud of yoourself for your first time

http://izzyscheesecakesandsweets.webs.com/

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http://izzyscheesecakesandsweets.webs.com/

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