the best I can see is the classic giant shell bottom borders and a smaller top shell like a #18, we used that alot in the 80's. Then I see a double leaf tip swag connected by a long cluster of assorted color drop flowers for the bottom tier. I can't see the top tier except for the repeat of the drop flowers.
thanks cakequeen. I don't know how a double leaf tip swag is done. What leaf tip would be used?
you need to practice this one for the correct pressure. take an iced cake board and lean it up against something so it will stand up to be like the side of a cake.
I use an bendable plastic scraper, but however you would make a light mark on your cake, First make 2 light swag marks, one higher, one lower, then take a #65 or #67, probably the smaller one, and squeeze hard and continuously as you follow the line of the swag. this swift constant pressure as you pull, will make a ruffle. Then make the second "ruffle" below it. Practice alot first. also, the buttercream can't be too soft as it will mush and droop.
If the constant squeeze ruffle technique doesn't work for you, just wiggle you hand sideways back and forth as you make the swag motion. This will also make a ruffle, kind of like hand tremors
Thank you so much Cakequeen! I have searched for the technique but couldn't find anything! You are awesome!
sometimes you can find old cake decorating books in the library with those techniques.