There is a cake in this month's Mailbox News that is on page 7 with pink tulips done in buttercream. It says they were made with a round tip. Anybody know what tip is good for this? I can't figure it out!
I will attach a scanned picture of the cake....
Looks like the bag was striped with pink and white icing and then they used a round tip. Maybe between tips 5-10. I'm sure this can be don't with any round tip depending on how large you want the tulips. The key is the amount of pressure you apply. You would apply more pressure on the bottom of the petal and gradually reduce pressure as you reach the top and just pull it off to get the point.
HTH 
Wow. I would love to figure that out also. Very pretty. Looks like I'm gonna have to start practicing that too.
silly question that is off topic (sorta) how do i get Mailbox News???? i've seen several people reference different issues/cakes
silly question that is off topic (sorta) how do i get Mailbox News???? i've seen several people reference different issues/cakes
I just looked up their website and ordered it from there.
www.mailbox-news.com
I will tell you, I was sort of disappointed with the first issue I got. The cake on the front is always very pretty, but for the most part, the cakes on the inside pages are not all professional looking. I think the pictures of cakes on here are much better, and there are a lot more tips and information on this site. I don't think I will renew my subscription.
thanks LoriMc. I checked it out and it's pretty expensive for subscription. and from what you say, i can get the same (if not BETTER) info right here.. i'll stick to this little addiction for now 
thanks LoriMc. I checked it out and it's pretty expensive for subscription. and from what you say, i can get the same (if not BETTER) info right here.. i'll stick to this little addiction for now
Definitely true....
MailBox News isn't just for professionals...it's main purpose if for the every day decorator. It showcases photos sent in from all level decorators.
If your looking for the professional ideas and how-to's then you may want to check out their sister magazine American Cake Decorating. It's slightly more but a different quality of decorating as well.
As for the tulip petals....I think it's similar to making tear drops with a round tip but I could be wrong.
Have you taken the Wilton I course? you can get that shape with the round tip just like the previous poster said, think of it as 1/2 of the heart upside down and layerd on top of one another to form the tulip.
http://www.wilton.com/decorating/basic/heart.cfm
HTH
Have you taken the Wilton I course? you can get that shape with the round tip just like the previous poster said, think of it as 1/2 of the heart upside down and layerd on top of one another to form the tulip.
http://www.wilton.com/decorating/basic/heart.cfm
HTH
That makes sense! Great suggestion. I'll definitely be trying this. 
I don't think that was done with a found tip (10,12 etc). The Wilton method is done with the large section at the top and pulling/dragging the bottom to a point.
Your picture shows a point at the top, I think it was done with a 102 or 104 tip using the technique of the sweet pea (as in the Wilton classes) but letting the icing fill out completely making a very large petal and of course stripping the bag. Does that make sense?
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