lcubed83 Posted 2 Mar 2014 , 4:45pm
post #1 of

This is a trial cake with the all-over buttercream frills, using SMBC.  I used a 127 rose tip.  I would like the frills to have a crisper ("frillier") edge, but I'd rather not use a smaller tip that would require many more rows.

 

Suggestions requested!!  Thank you!

 

Linda

8 replies
Unlimited Posted 2 Mar 2014 , 7:10pm
post #2 of

It's all about pressure control and twisting your wrist--like this:

http://www.wilton.com/technique/Ruffle

 

If you'd like fewer rows, try using tip #127D (giant rose/petal tip):

http://search.wilton.com/?q=127d

 

Good luck!

lcubed83 Posted 2 Mar 2014 , 7:50pm
post #3 of

Thank you, Unlimited.  I watched your video too.  That rocking motion is one I never mastered in my Wilton class years ago.  Also, I don't think I had my bag held enough to the side.  What consistency icing do you use?  I added some powdered sugar to my SMBC as I was afraid it would be too soft, then my wrist started killing me!

 

Back to the practice board- with it standing up.  

nannycook Posted 2 Mar 2014 , 8:52pm
post #4 of

A[IMG]http://cakecentral.com/content/type/61/id/3196015/width/200/height/400[/IMG]Just thought I'd share my birdcage cake with you all as its the first one I've ever made, be critical say whatever you want as I take all comments on board a always learning.

nannycook Posted 2 Mar 2014 , 8:54pm
post #5 of

ANot sure why I have that heading though as clearly it isn't that.

MBalaska Posted 2 Mar 2014 , 10:25pm
post #6 of

Quote:

Originally Posted by lcubed83 
 

This is a trial cake with the all-over buttercream frills, using SMBC.  I used a 127 rose tip.  I would like the frills to have a crisper ("frillier") edge, but I'd rather not use a smaller tip that would require many more rows.

 

Alter your tip. I've done this with different tips (I usually have a couple of each size).  Close the tip of the tube with a pair of pliers just a tad to thin out the end the way you like it.  Result thinner edges.

lcubed83 Posted 3 Mar 2014 , 12:00am
post #7 of

Thank you for the feedback on altering my rose tip.  Will give that a try.

 

Here's an inside shot just for fun.  I was trying the upside-down icing technique for the first time, and didn't think about how much icing there would be once the frills were on!  Now I know just to crumb coat the sides!

 

 

Linda 

cupadeecakes Posted 3 Mar 2014 , 12:13am
post #8 of

Have you tried an Ateco tip 070?  Here's the frills I got with it...

 

lcubed83 Posted 3 Mar 2014 , 5:18am
post #9 of

Lovely!  I don't have that tip, will have to get one to try.  Thank you!

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