Anyone Know How I Would Do This Frosting Technique?
Decorating By Isntshelovely Updated 28 Aug 2013 , 3:15pm by ericapraga
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.
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.
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! :)
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