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A No. 16 tube is used for this border. The cone is heldat a 45 degree angle and should touch the pan slightlyat all times. With a gentle side to side motion thetube is moved along while a steady pressure is main-tained. After this is completed, using the same tube,the small curlycues are placed in by starting off to the side, lightly squeezing, relaxing pressure and movinginto the original line. This border may be workedaround the side of the cake. When working around theside of the cake, it should be elevated to approximatelyeye level.
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