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Heavy decorations on sides of tiers: Which BC?

post #1 of 3
8/29/12 at 2:00pm
Thread Starter 
I'm going to hang rows of fondant rose petals on a cake, and on another I'll be hanging big ruffles. I want to quit using a fondant under-layer on these types of cakes, it just seems stupid.

I need suggestions for BC.

I like Swiss, but it will be too wimpy, right?
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post #2 of 3
8/29/12 at 4:29pm
I have no idea about the Swiss Buttercream.

I just did a cake with the ruffles & it was fine with just buttercream.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

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Other / Mixed Shaped Wedding Cakes
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Groom's Cakes
(1 photos)
Other / Mixed Shaped Wedding Cakes
(3 photos)
Retirement
(1 photos)
Reply
post #3 of 3
8/30/12 at 6:03am
Thread Starter 
I'd like to use something besides American Buttercream on most of my cakes in the future. To clarify, I don't want to cover with fondant since the whole cake is covered with decorations anyway.

I'm curious which *nicer* buttercreams will hold up to having things stuck to the sides. The fluffiness of egg white bases worries me.
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