A while back, I posted a request to see if anyone had done any overpiping as shown in Wilton 2004 book p. 101. I am doing this cake in August and as practice, I did a test cake last week. The overpiping was actually easier than I thought and looked great. I showed the bride to be and she loved it even more than it appeared in the book. Royal icing is the trick!! I will let you know how the "real" cake comes out. 
The overpiping on this cake was starting with a 4B crown border, then you overpipe that with a tip 16 line. That gets over piped with a tip 5 line, then a tip 4 line then it is topped off with a top 3 line. I thought I would have to one line, then wait, using royal icing, by the time you get around the cake 1 time, it has hardened enough to run the 2nd tip and so on. So it was actually quite quick. Another secret besides royal icing is a steady hand!
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