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All buttercream chevron stripes?

post #1 of 11
2/16/13 at 12:56pm
Thread Starter 

Is this possible?? I have a customer who absolutely does NOT want fondant or modeling chocolate. 

 

I was thinking perhaps a frozen buttercream transfer... but I still don't know if it would be as clean and sharp as fondant/modeling choc. 

 

Any other ideas?? 

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post #2 of 11
2/16/13 at 2:54pm

No, they won't work unless you can freeze it around your cake, because it will be flat, if you don't. Has anyone ever tried that? Maybe do a long transfer to cover the cake in one fell swoop, wrap it around the cake, freeze it, then peel it off? Did I just invent something? lol! It still wont look as good as fondant, gum paste or modeling clay. Sometime we need to tell the client what we can and cannot do, and they can like it or lump it.

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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post #3 of 11
2/16/13 at 3:05pm
I've seen chevron cutters, could they deal with some fondant being attached to the buttercream? And have you told them how much more time (and therefore $) it will take?
Cheap bakers get cheap clients.
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Cheap bakers get cheap clients.
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post #4 of 11
2/16/13 at 3:09pm

What about a stencil? If there is not one available to buy, you could try cutting your own. 

Just make sure you chill the cake down in the freezer so the buttercream gets hard. 

Try a few practice runs before you do it on the actual cake. If you get it right, it could look as good and sharp as if it were fondant/gumpaste.

HTH

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post #5 of 11
2/16/13 at 3:17pm
Edible image?
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post #6 of 11
2/16/13 at 3:18pm
Or chocolate transfer? Cut chevrons out of acetate and coat with chocolate. Wrap around the cake? Might be messy..
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post #7 of 11
2/16/13 at 4:08pm

"Sorry, but to ensure that your cake looks beautiful, and I don't end up on Cakewrecks on any given weekday, I will need to use fondant. It's really easy to peel off. And if you happen to get any of the offending sugar dough in your mouth, don't panic, it won't kill you."

 

((sigh))

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post #8 of 11
2/16/13 at 4:13pm
Quote:
Originally Posted by AZCouture View Post

"Sorry, but to ensure that your cake looks beautiful, and I don't end up on Cakewrecks on any given weekday, I will need to use fondant. It's really easy to peel off. And if you happen to get any of the offending sugar dough in your mouth, don't panic, it won't kill you."

 

((sigh))

LMAO! True, true...

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply
post #9 of 11
2/16/13 at 7:09pm
Thread Starter 

haha!

 

Seriously, cakewrecks is the first thing I thought of when I was approached with the idea of buttercream chevron stripes. I'll experiment with a few things but she might just be getting modeling chocolate chevrons. 

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post #10 of 11
2/16/13 at 7:54pm
What about marshmallow fondant? Or hand piping it?
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post #11 of 11
2/16/13 at 7:56pm

would marzipan work in this situation? :O

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