Hi folks! I could use some help on the best way to achieve neat piping on a BC cake like the one pictured. If anyone could share a good method I would greatly appreciate it. Thanks in advance!!

Anyone have suggestions/tips for piping butter cream details? Thanks!

This looks like a very small tip, maybe a 1. Basically it is all practice, practice, practice.

I believe I have seen some people use RI to do some detail work like this... Correct me if I'm wrong as I have never tried myself, I am actually very interested to know myself!

You can use RI. I just thought she preferred buttercream based on her question.