I am having a very hard time learning how to do a ruffle and a garland. My wilton instructor gets upset and says just rotate your wrist. Can anyone help me with a method to do this. The book says go up and down while keeping the tip on the cake. I do not why it seems so hard for me but it is. Help
Sliiiide...up...down. Sliiiide...up...down. Sliiiide...up...down. Use tip 86 it will help. The slide is a longer motion, the up/down is quick. HTH.
Cheat! Buy the right tip and it ruffles the icing on its own! LOVE IT!! Can't help with the garland.
They are manufactured by PME British Company. I bought their ruffle tip set and it includes a #050 tip. Don't remember the number range of the tips. Got them in NYC. They work all on their own!!
Here's a pic
https://www.cakedecoration.co.uk/merchant.ihtml?pid=9165&lastcatid=82&step=4
And you can find the set here
https://www.cakedecoration.co.uk
The Brits call them frill not ruffle.
SO WORTH THE MONEY!!!
Holy Moly, what a wrist saver. 
(Damn clever, those Brits.) 
(You wouldn't by chance have any pics of ruffles made using these tips.)
Another good idea, I thought, was the Wilton angled coupler but I've never seen one in real life. (Just pictures in old Wilton yearbooks.)
Anyone remember this, or ever use one?
The Betty Crocker decorating kit has an angled coupler - but the tips and all are plastic, and the frosting bag is different.... (Wonder if you could use metal tips....)
Again, thanks for responding so quickly!!! (I'm all for working smarter, not harder.) 
tiersfromheaven, You Rock. 
I have had those tips for many years now. I remember a Fun with Sugar in Tulsa once and got them then. But I now forgot how to use them. So they sit in my tip drawer. I need to see how it is done again.
Hey, I think I found it! Go to www.pastrychef.com and in the search box type in frill icing tip. There is a set of different ones for 19.99
Jacqui
Thanks to all of you. I am trying the way you said. I did order the frill tip from England. I will practice until it comes. Wow, thats a terrific place. Wish I had the money and space for just one of everything they sell. Thanks again for your help and wish me luck. weston
They are the easiest tips to use. All you do is squeeze and hold the bag steady as you move your hand straight forward along the cake border. The more pressure you apply while moving slowly gives you a tight ruffle. The only problem I have had is the same I have when making shells; applying even pressure to make a uniform border.
Here is a bad pic (camera phone) of a cake I did with the tip. This tip makes a ruffle and leave a smooth line on top at the same time so I don't have to go back over the top with another border. I LOVE IT!!
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