Hello,

I want to make this cake for my moms engagement party and have no idea what tip is used or how to do it.

Any thoughts would be great. Thanks

I believe it's Wilton Tip #150 - not sure exactly how to pipe, bottom to top or vice versa.

http://www.wilton.com/store/site/product.cfm?id=3E30E0EE-475A-BAC0-502138B8E73921FD&killnav=1

Check out the link on the Wilton website. The tip looks like a tip 104 (the rose tip) except there isn't a wide & narrow side, all equal. I really love the looks of the cake and can see why you want to make it. It looks delicious.

Thanks, that might work, just dont know if it needs to be piped on angle.

Anyone

I'm also really curious to know, it is a beautiful look. I may experiment tomorrow with my 104 (I don't have the other one), ice the cake first and work fast (before the bc crusts to see if it's enough for the ruffle to stick to the sides. It looks like the did a very faint color stripe in the bag. Very pretty, hope someone knows for sure how to do it.

I had a student years ago do this cake. I think it was a #150 ruffle. It was from the bottom to the top. Be ready with a lot of icing.

I just did one like this with the 104 tip... only mine went side to side instead of up and down....I held the wider end of the tip toward the cake

I cant post a pic here because the picture is on another computer but its the most recent in my pictures... a bridal shower cake with birds

No clue how it was done, but I certainly LOVE the look!!!

http://www.marthastewart.com/recipe/ruffle-tower-cake

there are instruction if you scroll down

Zubia, thanks a lot! Since seeing this post I wanted to do this and the explanation is perfect! and with swiss meringe not bc , thanks again. Off to make the smbc

You are welcome .

Martha Stewart used a similar technique on this one (it was in the Wedding Cake book too).
It just stops after 2-4 ruffles.

http://www.marthastewartweddings.com/photogallery/pale-blue?lpgStart=1¤tslide=9¤tChapter=1#ms-global-breadcrumbs

I think this design is gorgeous and I'd love to try it. But I've never made SMBC--just "regular" buttercream (no eggs). Does SMBC have different properties that would make it more suitable for this particular technique?

Thanks in advance!