What Tip Do I Use?

Decorating By Anna31 Updated 15 Feb 2007 , 4:19pm by Anna31

Anna31 Cake Central Cake Decorator Profile
Anna31 Posted 15 Feb 2007 , 1:26am
post #1 of 12

Since I have never taken a cake decorating class and chances are that I will never get to. Can anyone tell me what tip should be used to make a ruffle border? I've been using the same tip I use to make roses with but not sure if I am doing it right. Anna31

11 replies
nglez09 Cake Central Cake Decorator Profile
nglez09 Posted 15 Feb 2007 , 1:29am
post #2 of 12

You're right.

crisseyann Cake Central Cake Decorator Profile
crisseyann Posted 15 Feb 2007 , 1:30am
post #3 of 12

I think that's right. A 103, 104, or 105

mjs4492 Cake Central Cake Decorator Profile
mjs4492 Posted 15 Feb 2007 , 1:30am
post #4 of 12

That one will work, just turn it the opposite way (from how you do your roses) and it also helps to put a shell border under the ruffle (tips 18 or 21 - personal preference on that one).

Anna31 Cake Central Cake Decorator Profile
Anna31 Posted 15 Feb 2007 , 2:12am
post #5 of 12

Big thanks to all of you! Msytery solved! Anna31

debster Cake Central Cake Decorator Profile
debster Posted 15 Feb 2007 , 2:23am
post #6 of 12

I purchased a Wilton booklet about 6-7 dollars that's called decorating tips the uses for the most popular tips. It shows a lot of stuff and different uses for the same tip, I think I got it at Joanne Fabrics Cake Department. You can use their 40% off coupons. Also get some videos from the library they are free to use.

Sweetgurl Cake Central Cake Decorator Profile
Sweetgurl Posted 15 Feb 2007 , 2:26am
post #7 of 12

A quick tip on making curved ruffles is to use a styrofoam cup. Use a serrated knife to cut off under the rim, then cut that in half. Makes a good cheap template and keeps a nice uniform pattern.

JaneK Cake Central Cake Decorator Profile
JaneK Posted 15 Feb 2007 , 2:32am
post #8 of 12
Quote:
Quote:


--------------------------------------------------------------------------------
A quick tip on making curved ruffles is to use a styrofoam cup. Use a serrated knife to cut off under the rim, then cut that in half. Makes a good cheap template and keeps a nice uniform pattern.




Sweetgurl, I don't quite get what you mean...could you re-explain?
Thanks
Jane

lindav76 Cake Central Cake Decorator Profile
lindav76 Posted 15 Feb 2007 , 2:48am
post #9 of 12

i think ..... she means she cuts off the bottom then cuts it in half the other way around (like standing)and she marks the cake icing with it and make the ruffle guided by the mark . i think.... thats what came to my mind when i was reading

Sweetgurl Cake Central Cake Decorator Profile
Sweetgurl Posted 15 Feb 2007 , 3:28am
post #10 of 12

that's exactly right. Sometimes what I'm thinking doesn't come across well. Thanks, well said

lindav76 Cake Central Cake Decorator Profile
lindav76 Posted 15 Feb 2007 , 4:10pm
post #11 of 12

welcome sweetgurl,
and to anna31 you might want to try wilton tip 86 it make a nice ruffle too.

Anna31 Cake Central Cake Decorator Profile
Anna31 Posted 15 Feb 2007 , 4:19pm
post #12 of 12

Thank you lindav76! And to the rest of you to! I am really enjoying this site! I have learned so much already and everyone is great! icon_smile.gif Anna31

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.