I have a wedding cake to do and it has several over laying layers of roping on the sides. HELP! I have never been good at this - except in class. What is the secret to consistant ropes? Swags etc? What is the best icing consistancy to use? Luckily it is a round cake so I know that makes it easier.
Help is appreciated - Thanks!! 
I would love to help you out, but I have absolutely no idea what your talking about! 
do you have any kind of photo we can use for reference?
I have always used a med consistency. If it is too thin it might sag, if it is too stiff it may not flow right. The key to any border is pressure control.With swags I start and don't stop til I get to the end of the swag, it is kind of a continual movement. I then go to the next swag. As far as the rope once I start I try to keep moving around the cake with the same amount of pressure on the bag. Try not to stop and start stop and start, you loose your flow.
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