Are you talking about the rose petal cake? If so it's on the CC homepage.
Theresa 
The petal effect on the sides of cakes. the icing looks like it was pushed sideways with a spatula.
That's basically what it is. Place a round dot of buttercream then put an offset spatula in the center and pull through it. Overlap with another dot and do the same thing.
http://cakecentral.com/gallery/2105826
Is this what you mean?
Thank you I will give it a try. 1 dot at a time. Hopefully it will work out.
Have to run, got a class soon
Thank you
I tried this today for the 1st time and it came out good. I did a row at a time. I piped dots using my #12. After piping the dot I took my spatula and placed 1/2 way over the dot and pushed down and pulled away from the dot. Then piped another row just before the end of the stretched petel and just continued around the cake.
Just make sure you have an even layer of BC under before you do this. I only had a light crumb coat and you could see the darkness of my cake under the stretched part.
I was really simple and easy and I can't wait to try it again to perfect it!
I've been doing this technique but leaving out the spatula bit... I've just been kind of dragging the piping tip to the side (or up, down, whichever direction you're doing) and it works just the same and is a little bit quicker. Just takes a bit of a steady hand
I beleive the first time I saw this it was a Martha Stewart cake
How do you work in the last row?
I worked from the bottom up. This way I could space the dots neatly going up. You can leave a little gap between to evenly space out because when you smash it they spread enough to touch each other.
I used the smaller wilton 8" straight spatula on the one I did because I made smaller dots using the #12 tip.
HTH
I mean when you've made it all the way around the cake and you're back where you started from, how do you smoosh in that last row of blobs to make it look uniform.
I am not sure on a round cake because I did this with a heart so I had a seam to hide mine in, lol. But I would assume it is like when doing a shell border around the bottom of a cake. Just try to blend them in 
Handymama I was wondering the same thing. Now I have just done the technique on a 6" round cake and when I got back to were I started I had to pipe the dots and then only spread them to meet the first row. I put the cake in the fridge to crust, then took a finger dipped in icing sugar (or cornstarch) and gently patted it down to blend it in. It isn't perfect but it looks fine. I was always taught that every cake has a front and a back, so I'll call this not perfect but acceptable meeting of dots the back. LOL
Try it, it is much easier than I thought, and it looks nice too. Good Luck!
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