Thank you so much everyone! You all made my entire weekend!
Mickee- I have a tutorial somewhere in the wedding forum regarding the way I ice my layers. I'll search for it and post it in here for you. My buttercream recipe is basically the sugarshack recipe, all shortening recipe.
You can't see me but I'm nodding my head agreeing with Tortnaya (and everyone).... breathtaking! Someday.... I hope I can pull one off like that.... (sigh).... into my Fav's so I can daydream a little. How did you mold the monogram and get it shaped to fit the curve of the tier? And what color is the BC please? Thank you for sharing and congratulations on another gorgeous cake.
LOL!!! Torti and IcingArtistry...you girls are too much! That was the most amazing compliment EVER, so thank you!!!!!! And you all do amazing work, with each their own style...love them all!
I made the monogram a few weeks ahead while I had the time, and set it on a piece of wax paper on the side of an 8" dummy tier. I loved the monogram until I placed it on the cake and added the piping details around the sides of it. I had super-pearl dusted the entire monogram and frame after making it, and although the W stood out from the backing, it didn't POP enough, and really looked dull in contrast to the cake, side piping, and also the snail-type border I had added around the perimeter of the circle. I needed a way to make that W stand out! I took a #2 round tip and made tiny little half circles, as you would to make rope border, but very thin, adding just enough texture to the monogram so that I was happy with it. It really made a huge difference!
The bc is just ivory, which I make using real vanilla extract rather than clear.