I am attempting a cake this weekend out of my Wilton Course 3 workbook. The cake uses the rosette border which is taught in Course 2. That is the only course I haven't taken yet. My instructor showed me how to do it a few months ago during course 3 but I didn't take notes.
I need to know what tip to use and how to do it. I seem to remember that it was pretty simple once I got going.
this explains how to do it:
Yes, those direction are good. If the finished rosette looks flat you didn't raise the tip up far enough (away from the work surface). The finished rosette should not be larger than a nickel It is a tight circle.
Thank you for the directions!
I apologize for posting this thread three times. The board hiccupped while I submitted and I didn't think it went through.
Triplicate post, please also see: