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Help!! "Branch Texturing"?!!?

post #1 of 11
5/31/12 at 8:09am
Thread Starter 
Has anyone on CC ever attempted the Branch Texturing - is it done with fondant strips? ButterCream with a flat tip? It's a beautiful technique but I'm not sure how difficult it is.

Anyone?

I've tried to attach a photo but can't! ggrrr.
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post #2 of 11
5/31/12 at 9:41am
If you can't attach a photo, could you at least copy/paste a link. There really is no way to advise you if we don't have any idea of what you are asking.
deborahanne

http://grandmasugarskitchen.blogspot.com/
http://lamaisondesgateaux.blogspot.com/
http://theenchantedline.blogspot.com/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.
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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://lamaisondesgateaux.blogspot.com/
http://theenchantedline.blogspot.com/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.
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post #3 of 11
5/31/12 at 12:11pm
Thread Starter 
ok - here's a link to it. I hope it takes... It's the second photo from top in little picture boxes.

http://www.swedishbakery.com/site/epage/27888_222.htm
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post #4 of 11
5/31/12 at 7:34pm
To me it looks like a flat thin ribbon of fondant done with a clay extruder.
A closed mouth gathers no feet.
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A closed mouth gathers no feet.
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post #5 of 11
6/2/12 at 1:35pm
I am just guessing but I think it is just like a # 8, 9 or 10 tip and piping butter cream on the side of the cake. I don't think it is fondant since it is in the buttercream cakes section. If i was doing this I would start out on a styrofoam cake round with different size tips to see what works the best.
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post #6 of 11
6/2/12 at 2:15pm
Wow, it's a stunning cake. Let us know if you figure out. Looks like fondant strips to me, too!
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post #7 of 11
6/2/12 at 4:06pm
I agree with Rising Bakery that it is just different sized small round tips piped over and over around the cake.
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post #8 of 11
6/2/12 at 5:42pm
I'm with the piped buttercream camp
www.superstarpastrydesign.com
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www.superstarpastrydesign.com
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post #9 of 11
6/2/12 at 6:00pm
Quote:
Originally Posted by carmijok

To me it looks like a flat thin ribbon of fondant done with a clay extruder.



I'm with carmijok on this one. I down loaded the photo and blew it up to look at it. It looks like fondant which has been pressed through a clay extruder, and then wrapped around the cake in several layers.

I think if it was butter cream, there would be more breaks in the pattern.
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post #10 of 11
6/2/12 at 6:10pm
So to summarize all the above posts, I think you could make a fab looking cake using either the fondant strips or piped with buttercream, pick your poison!
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post #11 of 11
6/4/12 at 10:49am
I emailed them to ask and got this reply:
Quote:
Quote:

Thank you for your inquiry. According to our head decorator the branch
texture from the cake you are talking about is achieved by piping in butter
cream with a number 2 or 3 tip.

Regards,

Dennis Stanton
Swedish Bakery, Inc.
5348 N Clark St
Chicago IL 60640
1.773.561.8919
www.swedishbakery.com
sales@swedishbakery.com
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