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:)