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Fabric effect with buttercream - Page 2

post #16 of 18
9/25/12 at 6:43pm
Quote:
Originally Posted by tullicious

would i mark the cake somehow with lines to follow or just trust my not so very steady hand? icon_confused.gif and as far as the buttons, i guess i just do them one by one and hope they're about the same size? are they kind of flatter than a pearl? i have done pearl necklaces freehand, but i'm worried about these buttons. you guys are so very helpful! thanks!



No need to 'hope' they're the same size. Roll your fondant to a uniform thickness and use a piping tip of the appropriate size to cut out circles of fondant. Then roll each circle into a 'pearl' of the appropriate shape and size. hth
deborahanne

http://grandmasugarskitchen.blogspot.com/
http://lamaisondesgateaux.blogspot.com/
http://theenchantedline.blogspot.com/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.
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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://lamaisondesgateaux.blogspot.com/
http://theenchantedline.blogspot.com/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.
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post #17 of 18
9/25/12 at 7:38pm
Yes, the pic that you showed can be done in b/c. It is a beautiful cake. you will do good. Roll the pearls as the op says, drop them in a bag of pearl dust(after they dry) shake them around and empty on a paper towel. You will have beautiful pearls.
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post #18 of 18
9/25/12 at 8:29pm
Google "Wilton tip 45". It's a large basketweave tip that only does smooth lines, no ridges. It looks like it makes flat "pleats" or lines like in your photo. I agree, though, that fondant buttons look better than the butter cream ones.
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