The picture attached was sent to me by a bride that wants the same "icing effect" on her wedding cake. I'm actually not even sure if this is referred to as "horizontal ruching" but it's the closest thing I have found so far to possibly describe this technique. Here are my questions:
1) Is the cake in the picture covered in fondant or buttercream? It appears to be fondant, but how would you actually execute this?
2) My bride has requested buttercream (no fondant)....is it possible to get the same effect with buttercream only? and if so, how?
Thanks so much for any information!!!

1) Is the cake in the picture covered in fondant or buttercream? It appears to be fondant, but how would you actually execute this?
2) My bride has requested buttercream (no fondant)....is it possible to get the same effect with buttercream only? and if so, how?
Thanks so much for any information!!!










