I just got an order for a wedding cake - the bride wants a cake that has Chantilly lace piping all over two of the tiers. I'm pretty unfamiliar with this piping technique because I'm a self-taught cake artist.
Does anyone have any tips on how to pipe the design? What tip to use... What type of icing (royal, BC, SMBC, etc) ... I'll be piping on fondant.
Here is the photo of the cake that she wants.
Another thing, I have to track down the original cake artist, "Raquel" who made this so I can be sure I can replicate her design. Might be hard but I won't "copy" her design without permission.
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