Hi everyone!! I am making a hat box cake similar to this one for this weekend. I'd love to reproduce those dangly things hanging off the lid. Any ideas what they are, or how they did it?? Thanks!! 
http://www.annscakepan.com/showcake.asp?Title=Pansy%20Hatbox&Pict=images/Cakes/s-occassion/pinkbox256.jpg
It looks like they first made the lid to look wider then the bottom, if you are doing buttercream, I use the tip 1D, which has a serated edge and a smooth edge, it is similar to the large icer tip. From the picture it looks like all they did was run a 3 tip to make the decoration at the top and used maybe a #4 or 5 to make the little drops, it looks like they are hanging, but they are attached to the bottom of the piping . Since the lid sticks out more then the cake bottom it looks like they are hanging. Now if you are making this with fondant, then it will be differrent, as you will need a seperate piece to lay on top to form your hat box top. You could then use fondant decorations or royal to make your droplets.
I just meant right at the bottom of the lid piece, there are little white pieces that seem to dangle there, like little white flowers or balls or something....I can't really tell....
AmyKay, I could be wrong, but that looks a lot like a gathered inexpensive lace fabric.
To re-create in icing, I would suggest maybe a leaf tube (like a #67), making sure that the center "vein" part of the tube was right along the edge of your hatbox "lid" so the leafy part hangs over. Instead of making leaves, just make a sort of "ruffle" by moving the tip in an up and down motion (as in away from the surface for "up" and toward the surface for "down") while moving along the length of the edge. Alternatively, just move your bag very slowly while doing a "start-stop" motion and squeezing plenty of icing out. The edges of the tube will get more icing, which should cause that "dangly thing" effect. Just don't stop the pressure on the bag too much, and don't go too far before you "stop" and then go again. That's what will make the ruffles.
Then go back over the center "vein" with a contrasting color and make a mini-shell border (tube #13?) or mini-bead border (maybe tube #2). That's what I would use.
You really need to looke carefully at the photo to see what you are seeing. That is a pretty cake, though, but I guess I'm just a flower snob ... those aren's pansies, they're wild roses! 
Anyhow, good luck with it and post some photos! I'd love to see someone else's take on this look!
Odessa
those look like they are made with the lily of the valley tip...tip 81
I think the lace stuff looks like a leaf tip! don't see any hangy things either.
I think I'd have to agree with Stephanie, it doesn't look like it is actually dangling, just right on the very edge of the lid. Very pretty, and lots of other nice ones on the website, which I added to my favorites.
The shower cake with the umbrella was especially cute too. Janice
Maybe they used a fondant cutter like the ones at chocopan. Here's a link: http://www.choco-pan.com/pages/4/index.htm
Kathi
It look like the border I did on this cake, only the bottom of the ruffle is hanging down.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=sue_dye&cat=0&pos=22
I used tip 79 in a zigzag motion all round then tip 1 in the same way in the middle..
looks to me like it is just a ruffle that hangs down a little bit made from bc or something equivalent. Then they just put a accent through the middle of the ruffle.
Stephanie
Looks like that to me also. Why not make two rows of small balls (keep it clean) w/accent down the middle that way it matches the border on the bottom. Whatever you do post pic's it's a cute cake.
Don't know who did it, but it's beautiful. By the way, if you look to the left side of the picture you can see that it is a ribbon effect. The front looks like it's dangling because of the lighting.
At least that's what I see.
-Grace
[quote="dolfin
Why not make two rows of small balls (keep it clean) Whatever you do post pic's it's a cute cake.[/quote]
I enlarged and then cropped the picture.
To me, it looks like two rows of scallops, one white, and the next a darker colour (maybe it's peach or gold?) and then dots/spheres piped individually below the scallops.
Karen
it looks like two ruffles u do with royal icing and a petal tip, hold the bag with the broad side to the bottom and just move the tip in small zigzag movements. The smaller the tip the more delicate the border.
do the one and let it dry, then flip the cake over on some foam and do the other one
OMG, I just got it...that's a specialty tip !! Maybe WILTON or ATECO has it...
It will ruffle on top and bottom and making a line in the center!
Duh! The closeup of the side helped spark my memories!!
check the wilton yearbook first
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