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Vertically Ruffled Buttercream

post #1 of 12
Thread Starter 

Does anyone know which tip was used to get this effect?  Is it a petal tip with a separate round tip to make the squiggles next to the ruffle or is there one tip that can do this?  Any help would be appreciated!

 

http://cakecentral.com/g/i/2390053/organic-strawberry-swiss-meringue-buttercream-in-a-vertical-ruffle-design/

post #2 of 12

Pretty sure it's a standard round tip next to the ruffle.

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post #3 of 12

You could always ask Erin what she did, maybe she'll see the comment if you ask on her picture.

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post #4 of 12
Thread Starter 

Thanks!  I've been creeping her Facebook page and she explained that she used a petal tip for a cake similar to this one but I couldn't figure out the squiggle.  Since the photo on Cake Central was posted back in 2012 I figured it would be a long shot to get a reply.  Guess I'll just experiment and see what happens. :) 

post #5 of 12

Wilton has a tip 86 that pipes a ruffle and a border at the same time, but its a star tip, not plain. Maybe you can find one similar with a round tip, now that you know what it looks like. Ateco also makes fancy ruffle tips.

 

Wilton NO. 86 RUFFLE DECORATING TIP

post #6 of 12
The squiggle is a round tip 3 or 4.
post #7 of 12

I agree with Annie and AZCouture!! Round tip is for the squiggles and petal tip is for the ruffles.

post #8 of 12
Never seen that tip before, that's pretty cool.
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post #9 of 12
I have a whole slew of tips like that and I've never used them. I have the old master tip set from like 15 years ago. I seem to go for the same old tips every time. I should experiment more!
post #10 of 12

I have that tip (along with a hundred other Wilton tips that rarely get used)  It makes a cute swag on the sides of a cake if you do the up/down wiggle while your swagging it.  For some reason I use it on Chocolate frosted cakes mostly.  I guess I just like lots of chocolate icing.

post #11 of 12

i cant tell what the sides are, but you can get the look on the top with a petal tip with what i call the folding technique. as you squeeze, pull forward and push back to create a soft "fold" and keep even pressure on it, not stopping or else the icing with break off and 9 times out of ten not fixable unless you're really good with butter cream. (i am not lol)

 

lots of loves and luck

~mimi

post #12 of 12
Thread Starter 

Thanks, everyone!

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