Can you believe it is March? It’s hard to believe when we’re still getting snow. I’m hoping the recent downpour of snow will be the last until next winter. The forecast is calling for temperatures in the 50’s next week. It’s going to feel like summer compared to negative and single digits temperature we’ve had recently.
For the second part of the 2D tip tutorial, I'll walk you through six buttercream borders.
The first border is a tight zigzag design. Hold the bag at a 45-degree angle facing 9:00 with the tip lightly touching the cake. Squeeze the piping bag with steady pressure while moving your hand in an up and down motion. To end the design or take a break, stop squeezing the bag then pull away. Continue to create a border.
The second border design is a twisted star. Hold the bag perpendicular to the cake with the tip lightly touching the surface. Squeeze the bag to make a star then twist your wrist in a counterclockwise direction. After twisting your wrist, stop squeezing the bag and pull the tip straight up and away. Continue to make a border.
The next design is a relaxed zigzag. Follow the same directions above, but stretch the zigzags by increasing the width. Continue to make a border.
The next border is similar to a rope design. Hold the bag at a 45-degree angle and lightly touching the surface. While squeezing the piping bag, make a sideways “S” then stop squeezing and pull the tip away. Next, place the tip on the bottom curve of the “S” and squeeze the bag to make another sideways “S.” The middle of the “S” should touch the tail end of the first “S.” Continue until your border is complete.
The last border looks like a continuous cursive lower case “e.” Hold the bag at a 45-degree angle and lightly touching the surface. Squeeze the bag with steady pressure while moving it up around and to the right as if writing a cursive lower case “e.” Continue until the border is complete.
The only border I forgot to add is a reverse shell border. Hold the bag at a 45-degree angle and lightly touching the surface. The first shell will look like a sideways question mark. Squeeze the bag with steady pressure allowing the buttercream to start fanning out and make a small curve like the top of a question mark. Continue to squeeze the bag and bring the tip back down. Gently relax the pressure and pull the tip away to finish the tail of the question mark.
The next shell will be reversed like a backward question mark. Follow the same directions as the first shell. Below is a picture of a cake with a reverse shell from a Cake Central upload. Doesn’t the chocolate cake look delicious?
I hope this tutorial helps. Thanks for stopping by and have a great weekend.