Help Needed Making Pin-Sized Dots For Wedding Cake!
Decorating By jedmo01s Updated 3 Mar 2007 , 4:34am by Sugarbunz
Help me please! I have to make a white buttercream wedding cake with white pin-sized dots all over the cake and a ribbon trim around the bottom.
I did a practice cake today and the tiny buttercream polka dots look hideously lumpy and are not uniform. Does anyone have advice on the best way to tackle those tiny dots in buttercream or would I be better off using royal/color flow dots instead? I have a little less than 2 weeks to get this right. I just didn't want the crunchiness of royal icing to compete with the creamy buttercream icing.
Here is my suggestion: Soften your buttercream, use a smaller tip, and keep the bag small. that will help you control the dots. you can practice on the side of a cake pan to get the dots uniform size. If there a little tips on the end of the dots, a very slightly damp paintbrush is an easy way to flatten them without squashing the dot.
Could you just use pre-made pearls for the dots? Then they are uniform and look great. They have a ton of sizes and colors at www.candylandcrafts.com Just bought pink ones for a polka dotted 1st birthday cake yeasterday.
I would probably go with BC thinned with piping gel
I have to make a similar cake in August. I was planning to use buttercream, but I was going to make marshmallow fondant pearls for the polka dots. But somehow I would think a STIFF buttercream would work better than thinned 
Wouldn't the stiff BC dots hold the shape better?
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