I love the emotion myself! Or you could do the shells only instead of them going parallel to the cake, make them "drip" over the sides...I forget what that is called, but always wanted to try that. I think it looks very elegant!
okay, the coronelli is going to be all around the cake, so I was thinking no top border, mostly just bottom border but I do like the circle aroudn the top, it looks VERY finished.
what is the name of the "drip down the sides"??any pics????
what tip do you recommend for coronelli for and 8" cake??I was thinking 3(I know, I know, my hand eeek!).....the cake is supposed to be off white , with white coronelli, but she told me to do "whatever"....so how bout an off white cake with off white coronelli???
to blah???
thanks sooooooo much
I have a blue cornelli lace (sort of) cake in my photo's. It was an 8" round cake, I used the 3 tip and bordered it with small roses
I used tip #1 for the Cornelli and either 10 or 12 for the dot border at the bottom. I took several breaks while doing this, it was tedious gettting that whole cake done with a #1 tip.
I think the secret to making the cornelli look nice is to make sure it doesn't overlap or touch the other lines, and the smaller the tip you can use, the more delicate it looks.
Doing that cake, I would work for about 10 minutes then take a break and give my hand a rest, then work for 10 minutes on it again. That way my hand didn't get fatigued and the lace I did at the beginning looked just as nice as the lace at the end. 
Quote by @%username% on %date%
%body%