great thread!!! I always do the same ole border but now I will try something different..
One of my fav. whimsical boarders is on my "Tropical Cake" in my pics. It's very bright yellow. I learned how to make it from the WBH which has a ton of great boarders in it!
Thanks for restarting this thread!!!!
So excited to see this thread! I also need to refresh my memory and see new things for inspiration!
Call me old fashioned, but I'm still a sucker for the reverse shell. I think there is beauty in simplicity, so it's my fave to use for elegant cakes.
There's another border I like, but I'm not sure if there is a name and i have no picture of it. You use a #104 tip, hold it with the thin side down (towards the bottom of the cake) then start drawing overlapping circles. The effect looks like points aiming down. I'll usually put a reverse shell with a #18 tip just touching the top part, garnishing it with a few small leaves. I really like that 104 border though because it reminds me of the hemline on my wedding dress.
Great thread! I get bored of doing the same ol' shell border on cake after cake.
I'm loving this thread! I was getting so bored of shells and reverse shells. My clients are gonna love the new stuff I'm gonna try because of this!
Just last week I decided to clean out my Wilton tip and accessories box (looks like a tackle box). While I was doing it I came across several tips that I've never used. I was curious what they were for so I consulted the Wilton Yearbook to look them up. To my surprise I have #86, #100, and #401, which are all ruffle tips. I used all of them on a cake last Friday, layering them over other borders like various sizes of petal-tip ruffles (101 to 104) .
So, that's my hint for broadening your border horizons (along with all of the great borders in this thread! )...go through your tip box and anything you don't know what it does then try it out .
dedra_w_1980... not sure if this is the type of flame border you were looking for, but this was made with multiple colors in the same bag (used saran wrapped plugs)
Cakery has inspired me, immensely, too. I just LOVE your work.
Here are a few of my favorite borders from the past few weekends....
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1261014&done=1
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1261015&done=1
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1261016&done=1
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1261017&done=1
i love buttercream frosted cakes because there is so much beautiful/creative artistry (SP) that can be done with the piping bag!
i love the frilly ruffled one also. does anyone know how that is done?
Mandi,
Load med-stiff icing in a piping bag and use tip #104 . With the wider end of the tip to the cake (wax paper or whatever you are practicing on) while squeezing move the tip from right to left rotating until you have completed the row/line. I used a #4 tip to add what is black in the above mentioned picture. I was just practicing so I don't have a pic yet. Good luck!!! HTH!!!
Kim
i love the frilly ruffled one also. does anyone know how that is done?
This is a fun border to make too, it gives the wrist a workout. I had posted in the comments how to do it.
The border is made with a 104 rose tip. You hold the bag with the large end of the tip against the cake and the narrow end almost straight up. you jiggle the tip as you go to make it ruffle and you tilt the tip, to the left, straigfht up, to the right, straight up again and to the left. The black edging is added later using a tip #2 and a tiny jiggle motion while applying lots of pressure.
June 13th, 2007
I like using this on a cake where I airbrush the cake to look like lavender gingham checks then use white for the ruffle border and do a lavender edging.
http://www.cakecentral.com/cake-photo_28007.html
Here's one I made w/two different borders.
The top is a double reverse shell and the bottom is zigzag from tip 87.
Jean, would you have a picture of your lavender gingham cake?? I'd LOVE to see that, with the ruffle!!
I have a new clip on youtube on making borders but it is only for the new decorators....nothing new or exciting. I make 10 different borders, using the #17 star tip. No, it doesn't have the ruffle border on it. I filmed this last January and my son just got around to putting it on last night.
http://uk.youtube.com/watch?v=nfbJI7QdJ0o
All the borders have been great so far! Here are a couple I'd like to add:
by karateka:
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1261138
by beachcakes:
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1209442
Both are fantastic cakes!
I have a new clip on youtube on making borders .........http://uk.youtube.com/watch?v=nfbJI7QdJ0o
How neat. Thanks for sharing the video with us. It really helps to SEE them being done.
Susie
Jean, would you have a picture of your lavender gingham cake?? I'd LOVE to see that, with the ruffle!!
OK, I went back to work today, after my 3 wonderful days off. I made this cake to put out in our bakery case.
http://www.cakecentral.com/cake-photo-1262333.html
Jean, would you have a picture of your lavender gingham cake?? I'd LOVE to see that, with the ruffle!!
OK, I went back to work today, after my 3 wonderful days off. I made this cake to put out in our bakery case.
http://www.cakecentral.com/cake-photo-1262333.html
That's a great cake and the border is fab!!
BCJean, Love the gingham with the ruffles! So pretty, girly, and dainty! Thanks for sharing!
Thank you so much for restarting this thread.Loving it so much.I love this cake from sugarshack
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=717643
I"ve seen that bottom border done before but can't figure out how to do it. I figure it's probably a rose tip or something but what is the movement you need to get it?
[quote="Rose_N_Crantz"]
There's another border I like, but I'm not sure if there is a name and i have no picture of it. You use a #104 tip, hold it with the thin side down (towards the bottom of the cake) then start drawing overlapping circles. The effect looks like points aiming down. I'll usually put a reverse shell with a #18 tip just touching the top part, garnishing it with a few small leaves. I really like that 104 border though because it reminds me of the hemline on my wedding dress.
quote]
Any one know where a pic for this is
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