Step 10
Step 9
Next using a Wilton 16 ( Small Star ) tip with the Teal buttercream , start piping an S-Swirl in between the Sky Blue frills and white shell piping on the swag . To achieve an S-Swirl , start by piping a rosette clock-wise but instead of closing the rosette , pull the piping across in the direction you ’ re piping . Start another rosette in the opposite direction ( anti-clockwise ) and again , do not close the rosette , instead pull the piping in the direction you ’ re going across the swag . You will quickly notice that your hand and piping tip is making an ‘ S ’ motion , as if you ’ re writing the letter , hence the name of the technique . Continue this pattern until you ’ ve reached the end of the swag section . You can practice an S-Swirl on your work bench beforehand if you are unfamiliar with this style of piping until you ’ re comfortable to apply it to your cake .
Using a small round tip Loyal 4 ( round tip ), fill your bag with Sky Blue and get ready to do some drop piping ! This can be an intimidating technique but can be easily fixed and adapted to suit your skill set . Start by touching the tip and pushing some buttercream from the tip , into the white shell border of the swag . You must ensure the starting point and end point both touch the cake so the drop piping stays attached to the cake . Applying medium pressure , start piping holding the bag at a slight angle so you can see where you ’ re piping . As you see the buttercream exit the tip , start to slowly move the turntable and your hand at the same time . If your string breaks , you can remove it with a skewer and try again . Alternatively , instead of holding the string off of the cake as you pipe , aim your tip facing your cake and pipe touching the cake the whole time . This is an easier way to get the effect if you ’ re still not confident in doing it the technical way .