I'm in a "mood" here lately and have been wanting some new looks for my borders. I've been trying to master the reverse shell and just cannot get it! 
Any suggestions on that one???
But I also have been trying to come up with different ones, not the usual Wilton stuff that we all do. Anyone have anything new or exciting????
Do you have any of the old Wilton yearbooks. If you look through them they have some different borders on them.
I love the e-motion border because it is so quick and easy. Sometimes I have to talk myself into changing to a different border.
This is the best way I can explain how I make the reverse shell.
You know how to make a cursive "e". Remember practicing writing cursive "e's" in grade school, a whole like of continious e's. Well, start your shell with an e, then, upside down e and just keep going every other way.
The hard part is to remember to change direction when you get on a roll.
See I can do the first part of the reverse shell but then I start forgetting which way I started!! I feel like an idiot! I practice a lot and this last time I did, the 'look' of the motion was great then I stood there for 5 minutes just staring at it trying to figure out which way to go next, then I did it, then another 5 minutes only to do it backwards again! I figured at that rate I could start now for a cake due in 2 weeks!!
It was priceless to hear my 5 year old ask me "momma, why are you staring at that icing?"
Think of each reverse shell as a clock. If you're piping it on a straight line in front of you, hold your bag at a 45 degree angle with the back of the bag pointing at 3 o'clock (exactly opposite if you're left-handed). Set the tip gently on the surface and squeeze, lifting the tip slightly off the surface as you move the tip to 6 o'clock, to 9 o'clock, to 12 o'clock, and then taper off your squeezing as you move to 3 o'clock and out the right. Do the same in reverse for your next shell...set tip gently on surface, squeeze and lift tip slightly, moving to 12 o'clock, 9 o'clock, 6 o'clock, then taper off the pressure as you move to 3 o'clock and out to the right. You aren't making a giant circle with your tip; rather, you are allowing the icing to fall into place by gently moving the tip in the clock positions.
I hope that makes some sense. As you practice, you will be able to get into a rhythm of up and down and won't get confused.
Great thread--I often feel like I do the same border on a zillion cakes in a row!
I don't have anything earthshatteringly new here, but I've been having fun combining borders lately--putting a string of cursive "e's" inside a shell border, or adding multicolor sprinkles and candy accents--an M&M every fourth star, for example. The old Wilton yearbooks are a great inspiration for trying easy borders that will give cakes a different look.
I love seeing the photos and what everyone else is doing with their cakes--and I'm practicing the reverse shell, too--still at the waxed paper stage as well!
Cakepro I will definately think more about the clock idea, that makes a lot of sense!
When you guys talk about ideas in the old Wilton YBs, how old? I've seen the early 90s on eBay but then I've also seen alot from the 70s! Which ones would be better?
When you guys talk about ideas in the old Wilton YBs, how old? I've seen the early 90s on eBay but then I've also seen alot from the 70s! Which ones would be better?
The later years, such as the 90's are probably going to have more cake ideas you will use. The earlier ones have some outdated cakes, but still some good ideas. It's those that you are going to find more of the piped then over piped borders.
All have good things about them I think, and if you can find some good prices on them, I think they are all well worth having!
The first year book came out in 1970, then there were a few between then and 1975, which is when they started coming out yearly.
I'm in a "mood" here lately and have been wanting some new looks for my borders. I've been trying to master the reverse shell and just cannot get it!
Any suggestions on that one???But I also have been trying to come up with different ones, not the usual Wilton stuff that we all do. Anyone have anything new or exciting????
I tried making the reverse shell border using 2 different methods. This border is a bit tricky because you have to remember to change sides. LOL...
Basically, one way of doing it is to start off like you would for a rosette then as you come towards The end of The rosette move your hand in to position so that the tip is at A 45 degree angle and let the tail fall in the correct place.
The other Method is what Cakepro described.
Here's an idea. How about taking the small leaf tip and making a ruffled border with it. Just set the center of the tip into the angle between the cake and the board and then pipe a continuous border using moderate pressure and letting the icing ruffle against the cake and the board and then come back with a number 4 tip and make little beads in the crease there.
I don't know just thought it would look good and be different.
I saw a different border in the gallery and I did not save it to my favorites; however, it was very different. Instead of doing a BC border the person cut out litte leaves out of fondant and then layed then going around bottome of the cake. I will try to find the cake and post. It was very cute.
bj 
Sometimes I do a rose and leaf border - always pretty, but you could also do drop flowers. And a friend of mine just did a GORGEOUS border - she did reverse shells, but she did 3 at a time and drug the last one just a little bit before starting the next set. It was so unusual. Also, I think this is a really cool look for a border that is out of the ordinary: www.jacquespastries.com/elegance_four.htm This is one of my favorite sites to get ideas from.
I just say it in my head while i'm doing it.."circle, left, circle right, circle left, circle right..."
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