Back To Basics-Swiss Dots

Decorating By AnnieCahill Updated 17 Jul 2011 , 6:56pm by AnnieCahill

AnnieCahill Posted 17 Jul 2011 , 9:08am
post #1 of 5

I'm doing a three tiered buttercream cake-6, 10, and 14 inches (4 inches high). There will be a one inch ribbon at the base of each tier.

Admittedly, I've never done a Swiss dot pattern before. I know which tip size to use but the spacing is confusing. Is there a specific way to space these so they line up correctly? How far apart are they spaced-1/2 inch?

I'm not sure about using an impression mat because I'm afraid it won't match up toward the end of the pattern. But I'm willing to try if anyone has any tips about that.


4 replies
leah_s Posted 17 Jul 2011 , 11:06am
post #2 of 5

I use the Wilton Divider Mat and a ruler. The mat gives the horizontal spacing and the ruler gives the vertical spacing. On a 6" cake I place the first horizontal line of dots at the 6 marks. Then go in between on the second line halfway in between the first line, only lower. Here's where I use the ruler. The third line matches the first. Again use the ruler for the vertical placement.

On the 10" I follow the 10 marks on the mat. Etc.

AnnieCahill Posted 17 Jul 2011 , 2:35pm
post #3 of 5

Does the divider mat go up to 14"? I might try to look for one of those at Michael's this week.


dguerrant Posted 17 Jul 2011 , 6:25pm
post #4 of 5

mine goes to 20"

AnnieCahill Posted 17 Jul 2011 , 6:56pm
post #5 of 5

Ok thanks!

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