This question is probably really going to make my newbie-ness (LOL!) show!!! I made a cake last night that I was "topping" with fondant daisies and wanted a daisy-type flower on the top and bottom border. Well, I decided on tip #133. When I tested the tip, the flowers looked okay. When I was ready to put the border on I could not get the flowers to look right, they kept coming out either string-y or pointy. I thought my icing was a good medium consistency. Any ideas on what I could do differently?
Thanks for looking and for any help that you can offer!
Here's pics of my cake:
Are you stopping the pressure before moving the tip away from the piped flower?
Sorry for thedelayed answer.... yes, I thought I was stopping pressure before pulling the tip away; it still kept coming out stringy. Could my icing have been too thin; would that cause the problem? I may just need to make up some icing and practice, practice, practice.
Actually, the "stringy" effect is probably from the icing being too thick and clogging the tip, not from it being too thin. Of course practice never hurts!