A[IMG ALT=""]http://cakecentral.com/content/type/61/id/3184169/width/350/height/700[/IMG] Would love to do this on cupcakes and could use some help .

I think Leanne W. posted the recipe for that cake on the home page.  Maybe she will chime in with her technique.  I think it is probably a curved tip, with lots of overlapping short strokes.

Liz

Oooh, that's so pretty.

Would a HUGE open star tip, turning while squeezing the bag, do that?

Top layer, BIG open star?

AI too was thinking it might be an open star tip but effect on here is almost like pleats . This tip looks like it has more groves then the usual tips. Many people , including myself have asked Leanne W but she has so far not replied .That is why I thought of asking the wider community for help .:)

ACould it be fondant or something similar? It's so smooth and the pleats are so defined, it just make wonder.

AOooohhhh, I too would LOVE to know how that was done! Tutorial, please!!!:D

Doesn't look like buttercream.

If you blow up the picture you can tell it's buttercream, because there are air bubbles in it.  You need to find a big, closed star tip with deep teeth.  It looks like it's two layers of swirls.  These were done so long ago, I can't remember if they were iced with a 2D or 1M.  I just remember I was in a hurry and I iced them as fast as humanly possible.  But you can see that tip is deep and it could work for the technique shown above.

http://cakecentral.com/g/i/2243399/a/2244399/made-to-go-with-a-pirate-themed-birthday-cake-maps-are-fondant-and-sand-is-vanilla-wafers-crushed-with-brown-sugar/

Any chance this could be one rosette on top of another rosette?  just saw the tutorial on rosette thought it looked similar?

AThank you for the reply Leanne , look forward to getting the tip numbers .I absolutely love the effect and can't wait to try it out.:grin:

A;-D bump !

AWell that is gorgeous! If I ever do another cupcake, I'm doing that from now on!

AI don't know about you but I'm waiting to find out which tips were used .love it ;-D

I'd love to know what tip was used, the c/cake looks so beautiful.

ALeanne , sorry for being such a pain but do you remember which tips you used.Don't want to harass you but I fear you might get busy and forget to reply .I do apologise if Im being a nuisance :oops:

I would like to know also - it isn't any of the drop flower tips I have.

Liz

It might be a Kaiser tip or a stadter  french decorating tip.

http://www.flickr.com/photos/seelensturm/4968375572/in/photostream/

I don't know, hth

Sorry, Stradter is German/Dutch, they have some very unusual tips. I think I see a purchase in my future.

AThe tip in the picture is similar to Ateco number 887 but don't know if that is the one that was used .

I think Leanne W. published the formula for that dessert on the homepage. Maybe she will chime in with her strategy. I think it is probably a rounded tip, with plenty of the actual brief swings.

ella moss | james perse

I'll take Annie for 200 hundred please. 2D

AAny closed star with deep teeth will give you that effect as long as you do the "Wilton swirl" aka two separate rosettes/layers, one on top of the other.

Thanks enga for the vote! Lol

I was going to chime in with a vote for 2D as well: http://www.wilton.com/store/site/product.cfm?sku=418-2004

Did anyone get close to this look with any of the tips above?  Anyone have or try this tip?

I don't have this one - just found it on Google.  Looks like it could produce those petals, because they seem to be distinctly separate.  None of my drop flower tips came close.

Liz

The only thing I found that was similar was a rosette tip from Stadter by this company but they don't deliver to the US.

http://www.toquedechef.com/3024-large_default/professional-tip-set-stadter.jpg

The main company is in Germany, haven't heard back from them yet.

http://www.staedter.de/details.asp?tid=BACKEN&gid=SPRITZT%DCLLEN&lang=en&aid=227132

Amazon/UK has a starter kit that includes it.

AI really hope someone finds an answer to this one....and maybe posts a video tutorial...please lol