Does anyone know which tip does the design on the top of this cake in white? I know the tip for the pink part but I'm talking about the ruffle like decorationon the top. I love the twisted-like design on this cake and I've seen this done on other cakes. I just love it, but can't figure out which tip makes this design.
Darn, I get too much glare to see what it is.
Hugs Squirrelly
Sorry about the glare, I could darken the photo but you might not be able to see the design clearly. And I just checked my tips and I don't have 97 or 102. Are they used often?
Try a 104 - you certainly have that one if you took Course I. It's the one that makes the "Wilton Rose." You may not get a delicate look, but you can mess around with it and see if you get the same overall effect. 104 is the same as 102, just a little bigger. 97 is a flattened S shape, fat at the bottom & skinny at the top.
Ali
Thanks for that info Di.
I have always wondered how some decorators get their icing to look very shiny or glossy and soft but still hold it's shape? Does anyone know the recipe to create this?
Thanks for that info Di.
I have always wondered how some decorators get their icing to look very shiny or glossy and soft but still hold it's shape? Does anyone know the recipe to create this?
Your welcome... yes, these icings are very pretty.
Italian Meringue Buttercream
16 oz. sugar
1/2 C. water
6 egg whites
1/4-1/2 tsp. cream of tartar
1 T. vanilla (use clear vanilla for the whitest color)
20 oz. (5 sticks) butter (salted or unsalted; doesn't matter); cut up into cubes
Cook sugar and water to hard ball stage (260 degrees). Start this first, it'll take longer than the eggs... but coordinate your times so both are ready at pretty much the same time.
Beat egg whites, cream of tartar and vanilla to soft peak stage. With mixer still running on High, slowly add the hot sugar syrup to the eggs in a thin stream down the side of the mixing bowl -- take care to not hit the beaters -- use a splash guard if you have one!
Continue whipping until bowl is cooled (just slightly warm to the touch). Start tossing in the butter cubes. Continue beating for a couple more minutes to ensure that all the butter is incorporated.
This icing will solidify completely if/when refrigerated... but is easily softened by bringing to room temperature.
Di
Thank you Di! I think I'll make a batch today just to play with. I'm assuming that is regular sugar, not powdered, right?
Thank you Di! I think I'll make a batch today just to play with. I'm assuming that is regular sugar, not powdered, right?
Sorry to hold you up... yes, regular granulated sugar.
I made a batch yesterday afternoon... 'm'm'm, I could eat that stuff by the spoonful. 
Di
question about imbc , I made it today and let it set in the fridge for at least 5 hours and its texture is gluey how did I go wrong please let me know
G-Rho, you may want to start a new post with your questions so that others can see it and hopefully give you an answer. 
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