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I don't know all the terminology, but I would say "regular cream frosting instead of fondant."
Fondant cakes look like this, more of the stiff, flat look:
Textured buttercream and show them photos of what you want. I'm doing the same thing. I just told my baker that I wanted "messy" buttercream.
I agree with pps--that's textured buttercream. Just email her your favorite inspiration pics--the effects aren't hard, but you've got to choose one.
I love that whipped buttercream look! =)
And I personally think they always taste better too!
@Mrs. Fireworks: Yeah, she doesn't do fondant, so no worries there. She was all "So... I don't do fondant, hope that's not a problem..." and I said "Great!" and FI said "What's fondant?" Heh.
@milesbella: Awesome, that sounds about right. I would just love for it to look like something tasty rather than something untouchable!
it could be buttercream. my cake baker said she could get the smooth look with it, it doesn't have to show the knife marks if you don't want them (but I do think the textured look is nice too).
for my cake, she is going to form the flowers with fondant and somehow stick them to the buttercream.
I was told that fondant is not delicious. not gross, but nothing special, flavor wise. like a sheet of plain sugar. the reaosn people use fondant is so they can get really interesting detail and perfect finishes.
I opted for flavor over beauty, but it sounds like my cake person can do both!
I would tell her it's spatula spread buttercream :)
Definitely get pictures to her - they really do speak a thousand words.
Good luck!
@MrsPinkPeony: Love it! That's actually more organized, also a great idea.
@janie-janie: Yeah, she said she can get a really smooth look to whatever she usually uses (buttercream or cream cheese frosting or something), but then I realized I actually like texture. Your cake person sounds awesome!
@thewheelsonthebus: Thanks! I don't know why I have this urge to find out more, I'm sure she'll look at the pictures and go "Oh, okay!" just like she has to my other hilariously low-maintenance ideas.
@TankGirl: Yeah, jsut show her one and she'll know. I was a pastry chef for a long time and sometimes girls would go on and on and I wouldn't really 'get' what they were saying... then I'd see ONE picture and slap my forehead it was so obvious :)
@thewheelsonthebus: Yeah, that's kind of why I wanted a "name" for it, so I wouldn't go on and on trying to explain something that doesn't really need a lot of explanation. Good times.
Yeah, show her the pics!! That way you'll help ensure to get exactly what you want, designwise. Pretty sure that style is whipped buttercream (or meringue, but I think buttercream).
@maryjane: No worries, she'll definitely see pics next time we check in. I don't know why that style makes me grin, but it does!
My baker does normal buttercream and smoothed buttercream, which looks more like fondant. So I would say the pictures you posted look like a normal, or unsmoothed, buttercream.
I agree- it looks like buttercream vs. the super-smooth fondant. Personally, I'm a fan of the buttercream look.
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When I met with my caterer about our menu, we started talking about cake. Flavors, etc., pretty safe territory. Then she says something about design. And I turned into a deer in the headlights. Cake? I like cake. I don't know what it should look like. She did say that she often does a basic swiss dot, which is fine, but doesn't exactly do much for me.
Here's the kind of thing I do like (most images saved from somewhere on the Bee, sorry, I have no idea where each one is from)
Now, here are my questions.
1) What in the world would you call this type of frosting? In my head, it's a kind of stucco-y textured thing, but that... doesn't exactly get it across. Obviously, I can show her photos, but I'd like to also have the vocabulary, you know? I'm all about vocabulary.
2) Is this kind of thing difficult or easy? It looks pretty easy to me, and from what I've seen of her cakes, she does a great job of getting everything smooth and even (no fondant, yay)... but I don't know how that would translate into making "messy" frosting look good.
...help?