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.
AOkay... So do u think its a start at the bottom and go up?
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.
AOkay. Sounds good. Do u think I need a base coat/crumb coat before?
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.
Yes, what she ^^^ said:) A turntable would be a BIG help making this. *Always* crumb coat :)
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....
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.
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! :)