See all those sensuous swrils in the frosting? Those don't just happen. It is almost an art like piping. I used a spoon and soft frosting.
This wedding cake was frosted in an all butter buttercream tinted with a little ivory. I've decided ivory is more yellow than brown. If I were to do it again, I would use a tiny bit of brown instead of ivory for that rustic look. Buttercream swirls do not happen on cold cake. I like to keep my cake chilled because they are much more stable. This one had a cream cheese filling which is quite soft when room temprature, but quite firm when cold. When I frosted the outside, the buttercream on the outside kept getting too firm to make sensuous swirls so I ended up putting the whole frosted cake in the oven on warm for 3 minutes to heat the buttercream so I could get it to look better. In the future, I won't chill the cake, or maybe I will, I will just let it sit on my counter for an hour before frosting. Also, something to note, when using burlap, raw edges give of tons off tiny fibers. I stitched the raw edges and used a glue gun so the fibers wouldn't get in the cake. The twine is held to the burlap with hot glue.