White & Rhinestones
6 tier buttercream. rhinestone trim. Petals are about the hardest to ice perfectly.
Comment
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Comment by Katy Nott on November 16, 2014 at 3:13pm
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bordering on human then................xx
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Comment by Steve Chlupsa on November 16, 2014 at 1:38pm
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On my high end round wedding cakes I figure about 1/2 hour per tier to final ice. (starting with crumb coated and chilled cakes) Other than rounds a bit longer lol......
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lmao! he has a sense of humour too.................
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is that too long???
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20 minutes! (jaw drops)
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Never too late Katy.....and I guarantee you would ice faster than you do now. I can ice a 12" round to this level in about 20 minutes.
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Mate, if you were down the road, trust me, I would be there! Mind you, probably a bit late for me now.......
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Comment by Betty on November 14, 2014 at 10:51pm
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This is a beautiful cake, Steve, all of your work is so special. I love to work in butter cream but by no means can I do what you do. Wish I could...:)))
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Comment by Bonnie Willey on November 14, 2014 at 10:43pm
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I am always amazed at what can be done with buttercream. I am so glad that people like you and Betty are still out there!! Two totally different ways of using it, but both very effective! I bow to you guys!
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You'd be surprised.....with the right icing, tools, and techniques I could teach anyone to ice cakes almost perfect.......to get to perfect still takes a few years practice lol.
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