I've been asked to have a go at re-creating the piping detailÂ in the pic below from this absolutely stunning wedding cake!Â I've done piping before, but it's been more delicate looking, with a small hole nozzle, however this type of piping looks a lot bigger and not so delicate lol ..... would anyone know what size or number nozzle it was and maybe if there's a special technique for it??Â The cake isn't needed until next year so plenty of time to practice, I just wanted to ask others and delve into it more before I say a definite yes and quote for it!
Thanks for any advice given :)
ASome of that is piped & over piped. Id say a combo of tips ranging 3-6.
I always find it first depends upon the size of YOUR cake not what the photo looks like. If your version is smaller, like a 10, 8, 6, 4 you'd probably use a #2 tip.Â But if your cake is 14, 12, 10, 8 a #3 or #4 would be about right.
Also it depends on how heavy of a squeezer you are. I keep thinking I need a #3 for detail and every time I use it, it looks really heavy because I'm using a lot of pressure to increase my speed. I can use a #2 tip and get those heavier details in your photo.
..........and it definite has over piping like DD mentioned....
Lea17 that cake is stunning, I peeked at her website and was amazed.
ABeautiful isnt it Enga!
Thank you all for your advice! The size cakes she has requested at the mo and its only a 3 tier cake she wants is 11, 9 and 7 .... and around 4" high each cake .... she doesnt want exactly the same thank goodness lol but she wants something similiar to the piping design :)
Sorry for any typo errors, my phone isnt the best to work on lol