How is the body of the monster done?  What tip used?  Can I use swiss meringue buttercream with it??? Or just american buttercream? A neighbour asked as a favor and since I mostly work with fondant have no idea how to achieve the monster body? 

[URL=http://s121.photobucket.com/user/mmhassa2/media/photo4_zps6cb5e742.png.html][IMG]http://i121.photobucket.com/albums/o226/mmhassa2/photo4_zps6cb5e742.png[/IMG][/URL]

Can't see the cake, do you have another link?

Sorry hopefully this will work:

The picture is a little blurry, but it looks like it's either the grass tip or Wilton size 21 (give or take a size up or down depending on the size of the fur fluff you want).  You can do this in American Buttercream (I have made it before).  I don't use SMBC much, so I can't speak toward that. 

Yeah, I think it's a grass tip too. You can do it with SMBC or IMBC as long as it's not too soft (warm). If you want the fur to stand up more, use ABC.

I would start at the bottom working up to the top since it's shaggy.

Check out this video: http://cakecentral.com/b/tutorial/piping-with-a-grass-tip-no-233

This "grass" is long, like what you;re going for.

AThanks used the grass tip![IMG]http://cakecentral.com/content/type/61/id/3220098/width/200/height/400[/IMG]