Now that I have figured out how to shape the cake i have to worry about the borders. This border looks beautiful and not to hard to master, does anyone have any idea what tip is used? Also when I icing the cake how do I get it to spread evenly without breaking off more of the cake. Any input would be greatly appreciated:)

Any opened star tip -- wiggled.

Icing should be thin and creamy consistency.

AThanks I"ll definitely try it:)