okay i am making this cake for a friends birthday... its looking rreally good so far and i am pleased with it but i don't know how to finish
its a 6" round covered in white fondant... on the top off to the side there is three two tone gold flowers and a couple of leaves.... i like that part... they have black centers.. the part i am having the hardest time with is the bottom border... what should i do with it?? i don't want to leave is un bordered because u would see the cake circle..
i wish i could upload a pic but i am no camera so i can't 
n e sugesstions for this one.. ??
When I can't decide I always fall back on one of two borders. Depends on what look you want to go with. If you just want something there but not obvious then use a smaller tip.
1) Shell border (my favorite is w/a tip 18 when I want a border but nothing to take away from the cake)
2) Round shell border (I like to use a 10 and use the same motion as I do for a shell border)
HTH
Do a reverse shell border. It's hard to really know without a picture but I hope that helps.
Veronica
What about using a large plain circle tip with white buttercream and just pipe it like you would do shell border. That gives it a soft look.
Do you want the border noticeable or not? I saw a border on a cake I really liked.... Actually I just looked at it and I like the top border and the bottom border. You could do either... It is a lovely ganache cake by HollyPJ.... I was thinking of the one with the shell pointing down and then one pointing up and the others go down the center. Kind of like a running fleur de lis.... The center ones get done last. I think it is very elegant. Here it is:
Here's the url if you want to see it larger....kinda small here....
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=22806
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