I'm sure there is a name for that border but I called it a pulled dot or running dot border.
I'd use a wider round tip, maybe #5 or #6, the same way as you would to do a shell border. Squeeze, build up buttercream to that rounded dot, then pull out, releasing pressure as you pull.
Hope that helps!
I do one at the end of this video, I think it was a size 7 tip:
I would pipe it like a shell border but with the round tip, obviously.
Does that help?
Edited to add - obviously refering to the using a round tip not the method to make the border.
You can use any round tip to make a pearl border in any size you want. For that one they range beeween 5 to 9..But you can go bigger or smaller. Is basically almost like doing a shell but with a roun tip and dont let it get too long unless you want a running pearl. The trick is to make them all the same size. That takes practice..
looks like fleur de lys to me, very chic!
I feel so silly asking this but how the heck do I do this border? I found out what size tip it is but can't seem to get it right! ANY TIPS?! Thank you[/img]
It's basically the same technique as the shell border but using a round tip.
Serious-cakes you are a pipping flower specialist!!
I have just watched your video in youtube and you seem so precise! I am amazed on how you have been able to match the tips to the type of flowers you saw in the pharmacy book!
Does this get called "snail trail" sometimes too? I've used my #12 tip to do this; I like everthing over the top!
How ironic! I was just looking at a cake the other day with this border and was wondering how to do it! DelectableCreations, you must be some kind of psychic.