Can't Figure Out If This Is Buttercream Or Fondant
Decorating By kimmcannally Updated 15 Jun 2012 , 10:13pm by gmfcakes
I had a customer send me this picture and I'm trying to figure out if it is fondant or buttercream. She wants a cake like this done in buttercream. Is it do-able? It will also have to be outside in August in Alabama heat! I figure I will use Indydebi's buttercream to help with that aspect.
I vote fondant. It would be close, but not quite right with buttercream.
I had a customer send me this picture and I'm trying to figure out if it is fondant or buttercream. She wants a cake like this done in buttercream. Is it do-able? It will also have to be outside in August in Alabama heat! I figure I will use Indydebi's buttercream to help with that aspect.
Fondant likely strengthened with tylose/cmc/gum tex or straight gum paste.
NO BUTTERCREAM outside in the humid Alabama August heat!!!!
There is NO buttercream that will hold up to that for any length of time. Even a fondant covered cake with Debi's BC under it shouldn't be exposed to that kind of heat for more than 30 mins., max.
Sometimes, people just can't have what they want. It's a fact of life.
Rae
I had a customer send me this picture and I'm trying to figure out if it is fondant or buttercream. She wants a cake like this done in buttercream. Is it do-able? It will also have to be outside in August in Alabama heat! I figure I will use Indydebi's buttercream to help with that aspect.
Fondant likely strengthened with tylose/cmc/gum tex or straight gum paste.
NO BUTTERCREAM outside in the humid Alabama August heat!!!!
There is NO buttercream that will hold up to that for any length of time. Even a fondant covered cake with Debi's BC under it shouldn't be exposed to that kind of heat for more than 30 mins., max.
Sometimes, people just can't have what they want. It's a fact of life.
Rae
What would you suggest then? Fondant with something else under it?
I can't see the picture clearly, but it looks like thick lines on the cake, not ruffles...? If that's the case, couldn't you ice the cakes with buttercream, and then pipe on the thick lines with royal icing? Would that look weird?
.........couldn't you ice the cakes with buttercream, and then pipe on the thick lines with royal icing?........
Why use RI? 
It gets hard (as a *rock!*) and doesn't taste all that great. If it's lines and the cake is iced in b/cream, then use a slightly stiffer version of the same b'cream for the lines.
look up chocolate wrap cake. very beautiful cakes. here are some links
http://cakecentral.com/cake-decorating-ftopict-720812.html
http://www.flickr.com/photos/scrumptiouscakes/3399222001/
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