Step 14 An inch above those swags, drop-pipe swags with tip no. 14.
The points of which should meet the top edge of the cake.
Step 15
Returning to tip no. 050. Hold the piping bag at a 45-degree angle to the cake with the ruffle facing down and slightly away from the direction you ' re piping. Squeeze and hold while rotating the cake to create a continuous ruffle around the top edge of the cake.
Repeat to create another double-layered ruffle.