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"Branch" piping/texturing?? Can someone help?

post #1 of 3
Thread Starter 
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.
post #2 of 3
It looks like buttercream piped with a round tip(#7 or icon_cool.gif 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
post #3 of 3

I am doing a cake like that next week. It looks like piping also. Can I use the regular buttercream frosting recipe or should I use something different?

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