I seem to have a lot of trouble getting the finishing border, which I usuall pipe in buttercream, to be consistent, level and not have a "wavy" look to it when I'm finished. I did a cake for my daughter this weekend and things were going relatively well until I broke the stupid topper..but I used extra fondant flowers in a pinch. I stepped back from the cake to take an overall look and immediately noticed my border piping of a little ruffle with a bead on top was wonky, uneven and definitely not level. Does anyone have a tip for making your buttercream borders consistent in size of the pearl and also level around the base of the layer?
practice (of course)--even consistent pressure
create a rhythm for yourself under your breath -- one two three four, one two three four, one two three four, etc.
and the cake underneath has to be iced level
you can make up the difference in uneveness by adjusting the pressure when piping the border--more pressure to fill up less pressure to take it down a notch
With more and more practice, you will eventually find yourself getting straighter borders and more even borders. You can make up some practice frosting and turn a cake pan upside down and practice as long as you need to in order to get your borders more even. This will greatly improve your steady hand the more you practice.