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Borders We Love (new) - Page 5

post #61 of 159
great thread!!! I always do the same ole border but now I will try something different..
make life what you want it to be
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make life what you want it to be
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post #62 of 159
One of my fav. whimsical boarders is on my "Tropical Cake" in my pics. It's very bright yellow. I learned how to make it from the WBH which has a ton of great boarders in it!

Thanks for restarting this thread!!!!
post #63 of 159
So excited to see this thread! I also need to refresh my memory and see new things for inspiration!
Liz
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Liz
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post #64 of 159
Call me old fashioned, but I'm still a sucker for the reverse shell. I think there is beauty in simplicity, so it's my fave to use for elegant cakes.

There's another border I like, but I'm not sure if there is a name and i have no picture of it. You use a #104 tip, hold it with the thin side down (towards the bottom of the cake) then start drawing overlapping circles. The effect looks like points aiming down. I'll usually put a reverse shell with a #18 tip just touching the top part, garnishing it with a few small leaves. I really like that 104 border though because it reminds me of the hemline on my wedding dress.

Great thread! I get bored of doing the same ol' shell border on cake after cake.
"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
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"Focus on what you share in common, learn from what makes you different, support each other through struggles, and celebrate each others' success."

Check out my buttercream rose tutorial!
http://www.youtube.com/watch?v=kGa5j46Z05c
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post #65 of 159
I'm loving this thread! I was getting so bored of shells and reverse shells. My clients are gonna love the new stuff I'm gonna try because of this!
post #66 of 159
Just last week I decided to clean out my Wilton tip and accessories box (looks like a tackle box). While I was doing it I came across several tips that I've never used. I was curious icon_confused.gif what they were for so I consulted the Wilton Yearbook to look them up. To my surprise icon_eek.gif I have #86, #100, and #401, which are all ruffle tips. I used all of them on a cake last Friday, layering them over other borders like various sizes of petal-tip ruffles (101 to 104) thumbs_up.gif .

So, that's my hint for broadening your border horizons (along with all of the great borders in this thread! icon_lol.gif )...go through your tip box and anything you don't know what it does then try it out icon_biggrin.gif .
"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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"One of the sanest, surest, and most generous joys of life comes from being happy over the good fortune of others."
- Robert A. Heinlein
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post #67 of 159
dedra_w_1980... not sure if this is the type of flame border you were looking for, but this was made with multiple colors in the same bag (used saran wrapped plugs)
post #68 of 159
i always struggle with boards, its great to see so many designs.
post #69 of 159
Thanks ...I have learned two new boarders now! !!!!! I love the frilly ruffled one!
post #70 of 159
i love the frilly ruffled one also. does anyone know how that is done?
post #71 of 159
i am refering to the pink cake with the poodle. thanks
post #72 of 159
Wife of Audy since 9-12-92

Mama to Ethan (7-19-96) & Gracie (11-08-00)

Proud owner of a licensed home bakery since 2006
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Wife of Audy since 9-12-92

Mama to Ethan (7-19-96) & Gracie (11-08-00)

Proud owner of a licensed home bakery since 2006
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post #73 of 159
i love buttercream frosted cakes because there is so much beautiful/creative artistry (SP) that can be done with the piping bag! icon_smile.gif
Jennifer
History Teacher and closet cake decorator!
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Jennifer
History Teacher and closet cake decorator!
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post #74 of 159
Quote:
Originally Posted by mandi1613

i love the frilly ruffled one also. does anyone know how that is done?




Mandi,
Load med-stiff icing in a piping bag and use tip #104 . With the wider end of the tip to the cake (wax paper or whatever you are practicing on) while squeezing move the tip from right to left rotating until you have completed the row/line. I used a #4 tip to add what is black in the above mentioned picture. I was just practicing so I don't have a pic yet. Good luck!!! HTH!!!

Kim
post #75 of 159
Quote:
Originally Posted by mandi1613

i love the frilly ruffled one also. does anyone know how that is done?



This is a fun border to make too, it gives the wrist a workout. I had posted in the comments how to do it.

The border is made with a 104 rose tip. You hold the bag with the large end of the tip against the cake and the narrow end almost straight up. you jiggle the tip as you go to make it ruffle and you tilt the tip, to the left, straigfht up, to the right, straight up again and to the left. The black edging is added later using a tip #2 and a tiny jiggle motion while applying lots of pressure.
June 13th, 2007

I like using this on a cake where I airbrush the cake to look like lavender gingham checks then use white for the ruffle border and do a lavender edging.
........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
www.cakegenie.com
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........BUTTERCREAM POWERED........

Make 10 flowers from Buttercream, DVD
www.cakegenie.com
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