I am a VERY novice cake decorator (just for fun and family!), and am trying to do a cake for my husband's police academy graduation (and my grandmother's birthday...hmmm). The only thing I know for sure about what I'm doing for the design is that I want to do a rope border, but I have never tried this before. I found a post that said to use a star tip to make a rope border, but which tip?? I have 13, 16, 17, 18, and 199. Which of these would be the best choice?
Thanks!!
I like to use a 21 for a normal size cake and have used the 16 and 13 for my mini wedding cakes. Best of luck to you!
I am decorating a 2 tier 9" round.
Thanks for the help!
**Our dinner is Sunday, and I hadn't planned on making a "practice" cake, but the cakes I baked tonight barely rose, so I'm going to try some ideas, and my mom will take it to work (she has a recipe column in the local paper and is always taking in trials for people to eat)...we'll never eat 2 whole cakes!** 
the 18 would work great, not too big and not too small and you dont have to go out and buy the #21 if you dont have it. i think it would be perfect for that size cake.
If you don't want to buy any new tips I'd go with the 18 or 199. you might want to try each. I use my 199 for shells because I think it looks more elegant. It might make a neat rope border, I've never tried.
I usually use a 21, 32, or 199 for borders.
In Wilton II class, I used an 18 for rope border. However, sometimes the consistency of your icing may dictate using a smaller or larger tip than you plan. I say try a couple different ones piping onto wax paper and see what you think will look the very best.
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