I am doing a wedding cake this weekend for my nephew and it will be the first time that I have done a cake in cornelli lace. It is a large square layer cake to serve 200 covered entirely with cornelli lace 
I have practiced a bit but am still concerned. I have never much cared for cornelli lace and am worried about how it will come out. Do any of you have some suggestions for me to help out? I have seen a lot of beautiful cakes on here with cornelli on them and am hoping for the same outcome. Any tricks or suggestions would be greatly appreciated! 
thanks in advance!
The smaller the tube you use, the finer the lace. I only use a #1. Take it in small sections, as your wrist will get very tired! You could try thinning your icing a bit, too. I don't need to do this with the icing that I use, but there are some that are too thick to do a nice job on cornelli lace. Good luck. I'm sure your cake will turn out lovely.
Thin icing. Let it flow from the bag more than you squeezing it from the bag. Lots of breaks! Your hand will cramp up like you won't believe on a cake that big! (Or maybe I'm just an old lady and my "room-a-tiz" kicks in sooner!).
It's hard to mess up the c. lace so don't stress. The key is that no lines are suppose to cross each other. The hardest part for me is making it so it doesn't look like the design is in a straight line.
just make sure that you use lots of little curves, like cursive "r's" and "s's" and think ahead so that you don't back yourself into a corner. there should be no visible beginning or end, and they never touch. Thin icing is definately the way to go, and good luck with your wrists. It's SO tiring, but pretty in the end. Just take your time!
W need our Aussie or New Zealand members to jump in here, that is where Cornelli lace in icing originated. In the U.S. we often don't do Cornelli work properly, we use tips that are too large, they should be done with a #1, we make the lines too far apart and we don't follow a true Cornelli pattern. The lines should not touch or cross over one another, they should not just be squiggles or zig zags going up the cake in a striaght line.
I agree with the others. I only use a tip #1. I thin my icing. It does take a while, but the effect is beautiful.
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