I always wait until my cake crusts and I have smoothed it first before doing any final decorations.
As far as the lace and scroll work, if your icing is breaking between, you may want to add a little bit of White Karo. It will help it stretch. 2 tsp is plenty.
Cornelli should be done w/tip 1 or 2 only. Never bigger. Use thin consistency by adding either corn syrup or piping gel. There should be no problem with it adhearing to the sides of a cake. Work at eye level on a tilted cake as you mentioned.
For scrolls I'm not sure what you are referring to. I think It is similar to working w/cornelli - if I'm thinking of the right technique.
Cornelli should be done w/tip 1 or 2 only. Never bigger.
I am sorry I have to dissagree with this. I have done cornelli lace with anywhere from a tip 1S up to a tip 5. It all depends on the look you are going for and what other decorations are on the cake. I have done it with all of the tips between what is listed above and they all turned out great.
I have also found that the size of the cake will depend on what size of tip looks best on it.
I do agree with kakelady that true cornelli lace should be done with a tip 1 or 2. Many decorators do use larger tips for a "modern look" and if that is the genre of cake you are creating that's great. Traditional cornelli is very tiny and delicate. I agree that if the cake is larger, I would use a #2 and for a smaller cake a #1. Just my opinion...
You can purchase a coupler that allows you a 45 degree angle. They make sidework soooo much easier!
i agree, i use various tip sizes for cornelli.
and maybe i should use a tilt stand, but i just do it....as close to eye level as possible....i never have trouble unless i get impatient, or try to do crazy twisting of the wrist.
i gotta tell you, i think cornelli is the single most underused technique, especially for an elegant/simple cake....
i suppose the tip size varies on the intricacy of the work you are hoping to produce.
good luck and please share photos with us,
sally
Thanks everyone!
I love the advice.. does Wilton have the angled Coupler?? very interesting..
I will thin down the icing and use either 1 or 2.. It's not a huge cake (square 8" bottom (like a diamond shape) and 6" heart on top - I may even angle the heart so it is easier to see). I think that would be pretty with a thinner lace on the sides of the square.. the heart will have lots of small flowers on the top of it.. The cornelli lace will be on the corners of the square cake and a bit on top and kind of angle down to the side of the square.. I wish I could describe what I want to do better.
My mom suggested doing small dots on top of the square cake around the heart..
I'd love color advice too -
one more question - how do I get pix to show up in these posts.. I've seen people do it but I don't know how.. I can't even figure out who to put my cakes in the gallery either.. that's why I have my photobucket link in my signature..
Thanks for all the help ! The only requirement I got about this cake was make it pretty...
Wendy
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