Hello, I am always looking online for new ways to pipe and as a beginner I just love to practice. I saw this picture while researching Kathleen Lange's work. I just Google her name and saw her work...any how, can anyone tell me what piping tips she used for the border? I've attached the picture...

That is a basic star/ French star tip (for the large upside down/diagonal shell) and a small star tip overpiped with a round tip for the c shape. Google overpiping and/or Lambeth and you should get a lot of info.

Round tips in 2-3 sizes for the multiple overpiped layers at the tops. Maybe tips 4 and 2

Thank you! I'm going to try it. I'm currently saving for her January classes!

Thank you! I'm going to try it. I'm currently saving for her January classes!

I hope that this link helps you.


http://www.pastrywhiz.com/wedding/wedding15.htm

Good luck!

Ciao!

If you need a book, buy Sir Eddie Spence's book on Royal Icing (amazon discounts it online) because it has the start-to-finish information. Work through this and you will find that the pictures of Lambeth style cakes make a lot of sense.

A@soledad,

Thank you, that link is most appreciated! I can't believe you found these tutorials! Thank you for sharing!

:grin:

@ BakingIrene,

Thank you, I have this particular book, but I was not able to locate what tip to try and do the bottom to right stroke(bottom left to top right stroke). I think it's absolutely stunning and really wanted to try my hand at it.