Isntshelovely Posted 28 Aug 2013 , 1:36am
post #1 of

 

9 replies
ericapraga Posted 28 Aug 2013 , 1:51am
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Looks like they used a ruffle tip to lay a strip of icing one on top the other. Use a ruffle tip, but did not ruffle, if that makes more sense.
 

Isntshelovely Posted 28 Aug 2013 , 1:59am
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AOkay... So do u think its a start at the bottom and go up?

kakeladi Posted 28 Aug 2013 , 2:01am
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You start at the bottom of the cake, working your way up using tip 104 OR possibly tip 50 (I think it is - it's called the carnation tip).  Just pipe out a line/ribbon of icing completely around the cake. The next line up very slightly overlaps the top of the previous ribbon.

Isntshelovely Posted 28 Aug 2013 , 2:03am
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AOkay. Sounds good. Do u think I need a base coat/crumb coat before?

Nadiaa Posted 28 Aug 2013 , 2:03am
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Yes, I think so. If you were wanting to try it I'd recommend using a turntable for your cake so you can turn your cake as you pipe, which would be easier I think.

kakeladi Posted 28 Aug 2013 , 2:14am
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Yes, what she ^^^ said:)  A turntable would be a BIG help making this.  *Always* crumb coat :)

Stitches Posted 28 Aug 2013 , 2:21am
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I don't have all my tip memorized but I do know the 104 is way too small. You could even use the smooth side of large basket weave tip. The larger your tip the better....

kakeladi Posted 28 Aug 2013 , 3:02am
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O.k. so we have a difference of opinion here.  I don't think a 104 would be way too small at all :), but any rose tip - even as big as a 124 (I think it is) would work.  A basketweave tip would make a very thick/heavy ribbon whereas a rose tip will give a finer look w/it's 'pinched' edge and wider base.   

ericapraga Posted 28 Aug 2013 , 3:15pm

I think wether not not the 104 is too small depends on the size of the cake. For a 6"-no, but I might use a bigger tip for a larger cake. Always crumbcoat! :)
 

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