|
The No. 104 tube is used for this border. The large end of the tube touches the cake and the small end faces upand slightly out. With a steady, even pressure, move thecone along the side of the cake. The large end of thetube must be touching the cake at all times. Make the top part of the ribbon first. The lower portion is com- pleted next. If the ribbon ruffles, too much pressure isbeing applied to your cone. The small ribbon is madewith a No. 3 tube. This must be touching the cake slightly at all times to maintain the proper shape ofthe bow.
|
|||
|
