Step 9 With the 104 , apply string piping from the top edge of the cake into swags . You can make small marking on the top of the cake to give you a rough idea of where the piping should start and end to help with consistency .
Step 10 Now apply the same string piping , this time meeting every second join at the top of the cake to create layers .
Step 11 & 12 Using the 125 tip , start to create swags in the middle space of the cake . Making sure the larger end of the tip is always making contact on the cake , wiggle the tip up and downwards as you ’ re piping to create a ruffled effect . Remember to guide the ruffles in a swag shape . Change the tip to a 104 and repeat the same above step , layering the small ruffle onto the larger .
Step 13 & 14 Step 15 & 16 Using the 14 tip , repeat step 8 on top of the swags you ’ ve just piped . With the 4B , hold the piping tip at a 90 degree angle and pipe upward flourishes on every second gap between the string piping . Flourishes are achieved by pushing the buttercream out and stopping the pressure as you flick the tip upwards to taper the end .
Apply flourishes in between each swag to finish them off . Using the 125 tip with the narrow end facing outwards and the piping tip at a 45 degree angle , start piping a ruffle on the top edge of the cake . This ruffle can be achieved by applying even pressure and making back and forth motions as the cake is turning on the turntable .