It's all about pressure control and twisting your wrist--like this:
If you'd like fewer rows, try using tip #127D (giant rose/petal tip):
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.
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.
ANot sure why I have that heading though as clearly it isn't that.
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.
Lovely! I don't have that tip, will have to get one to try. Thank you!