Looks like they did a build-up using shells. If you look toward the top corner of the cake, you can see the backside of the border. It looks like several small shell shapes, building to a larger, elongated shell. Then it looks like they piped small, close together wiggles on the top ridge of the topmost shell.
I know that is not the most technical, but I hope it might help.
I think craftsy just posted a class.
This looks similar: http://www.youtube.com/watch?v=l-4LtQYgX-s
That is so different! I might have to try that out
I believe it's called overpiping.
AI think there was a tutorial here on cakecentral on something similar recently. If you choose blog from the menu at the top and then scroll down you should find it!
Over-piping! Thank you, that was killing me, I couldn't remember what it was called! Ronald Winbeckler has a pretty good craftsy class on piping borders that covers it really well. That is where I remember seeing the technique from.
THANK YOU everyone! for your responses. I Googled overpiping and found the YouTube video of something similar and I believe it may be the same one that was just posted on Cake Central! Awesome timing
AA-hem...Roland Winbeckler ;-)
AYep I was going to post the same video.
Thanks for the link. This does look really close. I may be able to figure out something similar between this and the tutorial. Thanks again!
Original message sent by ericapraga
[QUOTE name="Annabakescakes" url="/t/760384/help-with-border-please#post_7410051"] A-hem...Roland Winbeckler :wink: [/QUOTE]
I was close! :)
I just love that couple! They are both immensely talented artists, I just wonder why they chose food as their medium of choice and continue to use all shortening and artificial flavor... bleh! Part of the art is its edibility and deliciousness, IMHO. Yes, the Mona Lisa is grand, but you can't eat it. I feel the same way about their cakes, after they posted their icing tutorial. I feel like they have been lying to me, lol.
What type of buttercream do you use? I am in FL and I have a hard time with the humidity melting mine...
I believe it's usually done with royal icing. A fabulous book about piping is The Art of Royal Icing by Eddie Spence. If you decide to get it, know that prices flucuate wildly. Keep an eye on Amazon (outside sellers) and Abe Books.
I double up the flavoring that their recipe calls for, and def use hi-ratio shortening, and it is really hard to tell the difference between all butter and all-shortening buttercream. At least for me. There is no greasy aftertaste, and with the extra butter flavor, it has the same flavor complex as all-butter. At least to me!
My only issue is that the color leaches out of the all-shortening if I let it sit too long.