I'm doing rosettes on a wedding cake and I'm afraid I don't have the right to because it looks like ruffles instead of rosettes. What tip should I be using?
have a read of this forum posting....
Use Wilton tip 2D or 1M (or equivalent in another brand). Start from the inside and swirl to the outside - usually about 1.5 times around the circle. Hold bag/tip at 90 degrees the whole time and move around the swirl from your elbow not your wrist. Balance the tip (hold up the weight) with your free fore finger underneath it when piping on side of cake.
Practice on a sheet of parchment or side of cake tin until you get the look right.