http://www.swedishbakery.com/site/epage/27888_222.htm
In the left column of small photos - It's the second from top.
Does anyone know about this technique of texturing? Is this fondant cut in small strips? Fondant pushed through an extruder or butter cream piped with a flat tip. Just wondering if anyone's done this one.
In the left column of small photos - It's the second from top.
Does anyone know about this technique of texturing? Is this fondant cut in small strips? Fondant pushed through an extruder or butter cream piped with a flat tip. Just wondering if anyone's done this one.
It is a b/c cake. I think , of course if it is fondant ,they use a extruder. But i believe the b/c piped deco would stay on better with the weight of so many. hth
