This is a trial cake with the all-over buttercream frills, using SMBC. I used a 127 rose tip. I would like the frills to have a crisper ("frillier") edge, but I'd rather not use a smaller tip that would require many more rows.
Suggestions requested!! Thank you!
Linda
It's all about pressure control and twisting your wrist--like this:
http://www.wilton.com/technique/Ruffle
If you'd like fewer rows, try using tip #127D (giant rose/petal tip):
http://search.wilton.com/?q=127d
Good luck!
Thank you, Unlimited. I watched your video too. That rocking motion is one I never mastered in my Wilton class years ago. Also, I don't think I had my bag held enough to the side. What consistency icing do you use? I added some powdered sugar to my SMBC as I was afraid it would be too soft, then my wrist started killing me!
Back to the practice board- with it standing up.
A[IMG]http://cakecentral.com/content/type/61/id/3196015/width/200/height/400[/IMG]Just thought I'd share my birdcage cake with you all as its the first one I've ever made, be critical say whatever you want as I take all comments on board a always learning.
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This is a trial cake with the all-over buttercream frills, using SMBC. I used a 127 rose tip. I would like the frills to have a crisper ("frillier") edge, but I'd rather not use a smaller tip that would require many more rows.
Alter your tip. I've done this with different tips (I usually have a couple of each size). Close the tip of the tube with a pair of pliers just a tad to thin out the end the way you like it. Result thinner edges.
Thank you for the feedback on altering my rose tip. Will give that a try.
Here's an inside shot just for fun. I was trying the upside-down icing technique for the first time, and didn't think about how much icing there would be once the frills were on! Now I know just to crumb coat the sides!
Linda
Have you tried an Ateco tip 070? Here's the frills I got with it...
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