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This border is completed entirely with a No. 104 tube. If you desire, you may strip the tube on the narrow side with a pastel colored icing and fill the remainder of the tube with white icing. The heavy end of the tube touches the cake; the small end stands out and down. Using a uniform pressure move the tube in an up and down motion as shown in step No. 1. After complet- ing this movement around the entire cake, the second ribbonette is worked on in exactly the same manner slightly above the first one. The next step is to com- plete the bows. To complete this bow, your tube must be touching the cake slightly at all times. With a con- stant pressure on the cone, make a figure eight moving the cone very slowly. This completes the bow. Place your tube at the center of the bow and come down with the strings. If your bow has a tendency to fold up it is because your tube is not touching the side of the cake. |
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