It looks like a rose tip maybe?I have never made a ruffle border so I am not 100% sure.
104 petal tip. Put the fat side on the cake at about 45 degrees. Pipe as though you were making a petal flat against the cake's surface. Sorry I'm not good with describing the process.
I will take "Which Tip for $1000" Alex....
Looks like a Rose tip, maybe #125 (large) I've done this making hydrandea's on cupcakes.
It's a cute cake! I like the horse! And I think you could make it with a regular 104, although a bigger tip would be easier.
I think I will splurge and buy a larger rose tip since I'm bored with my current borders and love this one.
Thanks KitchenKat for the instructions too.
This is so beautiful
I know! I wish I knew who created this cake. Look at the handwriting on the fondant banner, it's beautiful!
you need to use tip 21 shell border for under the ruffle, i use the large rose tip, it takes some practice i think wilton has it on their site, i haven't gotten the pressure right but getting better, looks easy but is really not. that's why i practice alot
is that cake all in fondant it looks like it, and the horse i stepping on it. i think she used a small oval or round cutter and pinched the end to make it curve, and put on in a circle and place the cake on top of the pinched part, like when your making a larger ear on a figurine and rolled little balls
I really don't think that there is a #21 below the petal border. It is just a wild rose petal side by side and then finished with a bead boarder. I regular ruffle border would have the shell border first and then the ruffle.
I'm going to give it a try at the end of November.
Any more helpful hints would be appreciated!
I don't think she is on CC, but if you post a question under that cake on Flickr I'm sure she'll respond. She's a sweet person.
yea but that's how you make the ruffle for buttercrea , what i was saying is think the cake is fondant it has so much on it, so you could use a small circle and pinch the end so it will leave that ruffle look, or i'd do a ruffle out of fondant wouldn't look exactly like that ruffle, you just roll out your fondant and gather edges as far apart as you like and put the 2nd cake on top of the edges. and i've rolled out fondant balls, do you think the cake is fondant
JenniferMI also makes this border. It is nothing more than a zigzag using a large rose tip. The fat end of the tip against the cake. Just move the tip back and forth as you work from the size - not straight on at the cake. Helps to have the cake on a turntable and maybe someone to move it slowly around as you work, but it can be done alone
Oh, if you look at the seasonal & holiday cakes in her photostream you will see an oval Christmas cake for a better look at the border.
The border is piped on... the accents are fondant, but the border itself is piped. That much I do know.
it is a 104 tip and a few have said. Ashley does it alot, sugarshack actually has a thread on here where there were alot of pages (i think) asking who made it and how.. they call it the "jen border" becasue jenniferMi originated it.. i think above, someone described how to do it.. That is how it's done, it does take practice though.. i hae attempted it before.. some ok, some not so much