Hello all, does anyone have a photo of a cake done with a border (instructor called it a claw) an 18 star tip. Like a shell over the edge. thanks
I know exactly what you're talking about. You do the shell border but instead of starting at one side and going across...you start on the top of the cake and go down. Poeple usually put a dot at the end of it...I'll look for a pic.
Awesome thanks! I tried to look for a photo but I don't know how to word it to get what i'm looking for.
I sent you a pm, but I'll ask you here too...do u have any of wiltons yearbooks?
I've tried scanning a picture of this (out of my yb), but for some reason my scanner is not working.
If you can get ahold of a 2006 wilton yearbook, it's on page 115, and I believe what you're talking about is called a crown border.
If I get my scanner to work, I will pm you with a pic.
Sorry I couldn't help you right now. But, even if you have a walmart nearby, they usually sell these yb's...so maybe if you didn't want to buy one, you could atleast look at it in there.
Could anyone else post this pic?
here is a picture of what I think your talking about
Yes that is what i'm talking about! Is there a name for that border? Mine just are not turning out that nice. Thanks for the photo
its called a crown border
I hate to be a pest on this ,but do yall know if there is a place where I can get instructions on this. Mine just do not look like that, the tails of the shells are not neat. I have been searching using Crown border now, but I can not seem to find anything else on it. Thanks for the help !
have you tried www.wilton.com ?
Yeppers no luck there either.
Ok, I'll help you out as much as I can. The wilton yb's say to practice with a tip 32 or 4b for the shell; and tip 4 for the dot. Use medium consistency. It also says to position your bay slightly less than 90 degrees at 6:00. It also says to hold the tip slightly above the surface.
It also says to start each shell at the top edge of the cake.
good luck!! and I hope some of this helps!!!
I don't have any instructions but make sure your icing consistency is right and release the pressure on the bag as your coming down then stop pressure and release. Like everything in cake decorating it is just practice and the proper icing consistency. There are many Wilton instructors on this site that might be able to give you better instructions.
Your welcome for the pic... don't know why it came out twice.....