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Anyone know how I would do this frosting technique?

post #1 of 10
Thread Starter 
Pink-Ombre-Swirls-Love-Hearts-Cake_large.png 519k .png file
post #2 of 10

Looks like they used a ruffle tip to lay a strip of icing one on top the other. Use a ruffle tip, but did not ruffle, if that makes more sense.
 

post #3 of 10
Thread Starter 
Okay... So do u think its a start at the bottom and go up?
post #4 of 10

You start at the bottom of the cake, working your way up using tip 104 OR possibly tip 50 (I think it is - it's called the carnation tip).  Just pipe out a line/ribbon of icing completely around the cake. The next line up very slightly overlaps the top of the previous ribbon.

post #5 of 10
Thread Starter 
Okay. Sounds good. Do u think I need a base coat/crumb coat before?
post #6 of 10

Yes, I think so. If you were wanting to try it I'd recommend using a turntable for your cake so you can turn your cake as you pipe, which would be easier I think.

post #7 of 10

Yes, what she ^^^ said:)  A turntable would be a BIG help making this.  *Always* crumb coat :)

post #8 of 10

I don't have all my tip memorized but I do know the 104 is way too small. You could even use the smooth side of large basket weave tip. The larger your tip the better....

post #9 of 10

O.k. so we have a difference of opinion here.  I don't think a 104 would be way too small at all :), but any rose tip - even as big as a 124 (I think it is) would work.  A basketweave tip would make a very thick/heavy ribbon whereas a rose tip will give a finer look w/it's 'pinched' edge and wider base.   

post #10 of 10

I think wether not not the 104 is too small depends on the size of the cake. For a 6"-no, but I might use a bigger tip for a larger cake. Always crumbcoat! :)
 

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