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Below is an assortment of Buttercream Design elements which are available from Harriet's Creations.
You may choose any of these or a combination of these to create your very own cake design.
Each of these designs carries an additional charge for placing on your cake.
Just ask, I'll be happy to help you with the designing.
Buttercream Design Elements
One of the most often asked questions is what's the difference in the look of quilting on Buttercream instead of Fondant quilting. Below are a two comparison photos.
This one is Fondant quilting. The design is actually "cut in" to the fondant using a tool we have. Fondant allows for the more fine lines of the quilting design. Edible candy pearls are usually used in the corners for the finishing touch.
Sometimes a few marks at the intersections of each diamond, make the cake look more tufted at each corner. The markings create a Pillowed effect. (not shown here)
This one is Buttercream. In this photo, the quilt pattern is pressed into the Buttercream and dots of icing are placed in the corners.
Smooth Sides in Buttercream
Royal Icing Roses and leaves with sweet peas and
leaves grace the top of this cake. Shell borders line
the top border while ruffle swags and rosettes finish
off the side design near the top.
The Crown Border is accompished with a fleur de lis
design and uprights connected by drop strings.
A shell border is the final border on this top tier side.
A Reverse shell border is on the top border of this side.
A Colonial Scroll using a #3 tip is accomplished through the middle
of the tier, and the Crown Border is again followed with the shell
border. The shell border is the most used cake border in cake
decorating to finish cakes.
A bead border graces the edge of the top tier of this
cake. Followed by a random pattern of dots, followed
by the bead border again to complete the tier.
The second tier is graced with the reverse shell, Colonial
scroll, and again bead borders to finish. Note the closeup of the
Reverse shell borders atop the tier border, with Feathered scroll work, and
a bead border with uprights.
Reverse shell top borders.
Fondant plaque with buttercream initial rimmed with buttercream dots.
Shell border with uprights.
Drop flowers within the ruffle and zigzag swag are accompanied
with a single drop string. To the left is a double drop string over
the ruffling work. A rope border is directly centered here, with a
triple drop string upright border with drop flowers added to the
right. That border is accompanied by shell borders.
This work is the same as above but on the top
edge of the cake, moving inward toward the middle
..almost upside down reflection but without the
drop string. The drop flowers here become
the border. To the right is a Cornelli lace design.
Cornelli lace as a side design.©
Dress stitching duplication, pearlized. These
flowers and leaves are gum paste
and painted. Gold painted borders.
This design begins again on the cake top with a zig zag.
It is filled in with a lattice design and along the edge is completed
with a zigzag design. Drop flowers finish the corner to the
right. Colonial Scrollwork with tip #3 is on the side, and the
E-Motion border is the finish border.
Shell top edge border. Triple drop strings with dots.
Lily of the Valley side design with grass underneath.
Embroidery work with butterfly.
Royal Icing Flowers and work
This top design is used to complete the cake.
It's a small basketweave, royal icing petunias, pansies,
daffodils, 5 petal flowers, drop flowers, rose buds
sweetpeas, leaves, and fern. The royal icing heart
accompanies the finished look for an inclusion
of a message. Royal icing takes about 5 days to
dry, so allow time for this designwork to be accomplished
Here a closeup of Basketeweave in multi colors is accomplished with rope
borders around the base. As assortment of flowers overflows the sides
of the basket. I see daisies, petunia's, pansies of assorted color and variegation,
drop flowers, 5 petal swirl flowers, daffodils, roses buds, sweet peas...wow..a lot.
Again, these need time to dry.
Basketweave can be done in buttercream, royal icing, or yes, even fondant!