⬇️ How I created ruffles using the Wilton #104 tip ⬇️ Tip Positioning: • Keep the thicker side of the tip facing the cake. • The skinnier side should face outward. Piping Technique: • Use small, controlled up-and-down motions to form the ruffles. • Maintain a steady pace to keep the ruffles consistent. This technique works beautifully for both the bottom and top borders of a cake, adding texture and elegance. Give it a try, and let me know how it works for you! #emmacakesseattle...
