I had planned to publish this post last week, but had a minor crisis to deal with instead. Actually, it was a major crisis. I dyed my hair a brown auburn color, but it turned bright red! So I spent the next day, putting head and shoulders shampoo mixed with crushed vitamin c tablets on my hair in hopes to strip the color. And guess what… it worked.
After I stripped the bright red, my hair was a light orange/dark blonde color. Later that day, I put a cool light brown demi color on my hair and it turned into a medium auburn brown color. The exact color I was originally going for. Whew… crisis over.
2D Border Tip Tutorial
I love the look of a border on cakes. It gives them a finished look. I typically use a ribbon or a buttercream border, but there are so many other ways to create a border. You can use candy, sprinkles, nuts, fondant, etc. For this post, I used a 2D tip and created five buttercream borders.
First, place the tip in a piping bag, snip the end off of the bag with scissors, and fill the bag with medium consistency buttercream.
The first border I made was a shell with a short tail. Hold the bag at a 45-degree angle (like the above picture) slightly above the cake, squeeze the bag letting the frosting fan out. This will cause the tip to rise. Gradually relax the squeeze as you bring the tip to the cake. Stop squeezing the bag and pull the tip away without lifting it from the cake.
To make a shell border, start the next shell on the middle of the tail of the previous shell.
To make a long tail shell, follow the steps above. When pulling the tip away, continue adding a small amount of pressure to the bag until you get the desired length of the tail.
To make a star border, hold the bag perpendicular and lightly touching the cake. Squeeze the bag until you get the desired size you want. Stop adding pressure and lift the bag straight up and away from the cake. Repeat to form a border.
To make a rosette border, hold the bag perpendicular to the cake and lightly touching the surface. Squeeze the bag to make a star and continue squeezing while moving in a counterclockwise (or clockwise) direction above and around the star. Stop squeezing the bag once you make a full circle around the star then lift the bag away from the cake. Repeat the process to make a border.
To make a rope border, hold the bag at a 45-degree angle and lightly touching the cake. Squeeze the bag and make a sideways S shape then release the pressure and pull the bag away. Next, place the tip on the bottom curve of the S, squeeze the bag making another S shape, moving up and over the tail of the first S. Repeat the process to form a border.
If you’re experimenting with a new border technique, I recommend practicing on a plate or parchment paper until you have it down. You can always add the buttercream back into your piping bag.
Thanks for stopping by and check back soon for the second part of this post.
Have a great weekend.