I am attempting a cake this weekend out of my Wilton Course 3 workbook. The cake uses the rosette border which is taught in Course 2. That is the only course I haven't taken yet. My instructor showed me how to do it a few months ago during course 3 but I didn't take notes.
I need to know what tip to use and how to do it. I seem to remember that it was pretty simple once I got going.
You need to use a star tip. The size of the tip wil determine how big of a rosette you will make. You start by piping a star and then pipe around it overlapping the edges -- wilton directions are pipe star to 12 o'clock, 3, 6, 9 and then stop pressure continuing to 12 o'clock. Bag shold be held straight up and down (no tip angle.) I hope this helps!
Triplicate post, please also see: