Ice a cake 8 with round top edge. Divide the borderline in 16 parts and mark them with a pin pricking. Use the Royal icing of medium thickness. Put a heaping tablespoon in a piping bag with pipe string # 43. Tapered pipe shells all the way around the cake – 16 in total – directly on the edge round.
Immediately redirect an elongated s-scroll over each conical shell with the tube itself. Push points down with a wet brush.
With the tube itself, delineate the shells just above the edge round.
And overpipe rolls-S. If you live in a very humid climate you may want to leave the icing to dry a bit before overpiping so that it starts to sag. Overpipe too.
Still with the same tube, pipe a border of snail trail at the bottom. Is similar to a shell, but raises the tube. Just add the pressure and pipe a bead, stop pressure and drag to form a "tail". Overpipe at the end of the queue with the heel. If you are familiar with this type of border, practice before some pearls on a piece of parchment paper. It is very easy and you should get the hang of it quickly.
Now the tube conical shells over the snail trail, in the same way as on the top edge.
And overpipe twice with elongated S-scrolls.
Here's what you have now. Starting to resemble something!
Finery tube with a small tube petal. Move the tube up and down, so the ruffles is based on the outline.
Redirect a small leaf between each shell at the bottom edge. Overpipe S-rolls with round tube # 3.
To get the look frilly leaves, moving slightly up and down the tube and piping.
Fig. 1: pipe a border heel with round tube # 3 between the shells and the trimmings.
Fig. 2: Add S-scrolls elongated, conveyed in the first place with rope tube # 43, then twice with round tube # 3.
Fig. 1: you can do a doodle shortly to the front lot, instead of an S-scroll.
And here you go. If you want (and are not shaky hands now), you can overpipe all the rolls with round tube # 2 and # 1 for a more sophisticated look. The basket is conveyed directly on the cake.
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