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5 Borders You Can Pipe With A 1M Tip
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Sep 6, 2024
In this cake decorating tutorial I show 5 borders you can pipe with a 1M tip or any star shaped tip. You can pipe these borders with buttercream, whipped cream, ganache, or meringue buttercream. For my online cake decorating school click here: https://www.britishgirlbakes.com/online-courses To read a written version of this tutorial (with photos!) click here: https://www.britishgirlbakes.com/5-borders-you-can-pipe-with-a-1M-tip SUBSCRIBE to my channel for new cake decorating tutorials every week!
View Video Transcript
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I'm going to show you five borders you can pipe with a 1M tip or any other star-shaped piping tip
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You can use buttercream, whipped cream, ganache or meringue buttercream for all of these borders
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I'm using my 4 Minute Buttercream and the recipe is in the video description
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This is a rope border made with overlapping circles of frosting which look like the links
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of a rope. Hold your piping bag at a diagonal and pipe little C shapes and at the end of the C
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loop back around to pipe another one. If you need to adjust your piping bag
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swipe away at the end of a C shape, adjust the bag and then start at the same place
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and that point will be covered up by the next C so you won't notice the join
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Watch the outer edge of the cake as you pipe, making sure you pipe just up to the edge of the
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cake but not over the edge. When you've gone all the way around the cake, for the final C shape
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swipe the piping bag away at the end. Let's look at that again from another angle
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The end of the piping gets lost in the rest of the texture of the border so it's not noticeable
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at the end. Okay, waves or shells. Hold the piping tip at a diagonal again and as you squeeze out
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the buttercream, push the bag away from you slightly to allow the frosting to bulge out
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and form the crest of the wave or the rounded part of the shell. Then pull the piping bag
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away slowly and as you stop squeezing on the bag, swipe the bag away. Repeat the motion but overlap
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the previous wave or shell so that this one begins over the top of the tail of the previous wave or
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shell. At the end of this video I'll show you how to fix mistakes or change the type of border you
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pipe. Keep an eye on the edge of the cake to make sure you're piping the same distance in from the
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outer edge all the way around the cake and overlap the piping the same amount for each wave or shell
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If you're enjoying this tutorial please click the thumbs up button to like it
1:45
and subscribe to my channel for a new cake decorating tutorial every week
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This next border is very versatile. Use the same motion as the previous border to pipe the frosting
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pushing the bag away to allow the frosting to bulge out and then pulling the bag away to leave
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a tail but instead of piping these top to tail around the cake, pipe them side by side in a ring
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around the outer edge of the cake. Try to start the same distance in from the edge of the cake each
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time and allow the frosting to bulge out just up to the edge of the cake, not over it. Angle your
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bag as you pipe so that the tip is always pointing in the direction your wave or shell will point
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When you finish the first ring, pipe another ring within this one, overlapping the tails of the
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previous ring of piping. You can alternate colors for each ring of piping to add more colors to the
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piping or alternate between colors for each wave or shell you pipe in the same ring. I like to
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pipe a single squeeze of frosting in the middle to cover up the tails of the last ring of piping
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These swirls are the quickest, easiest border. Hold the piping tip about a centimeter in from
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the edge of the cake and pipe a spiral, with each ring getting smaller until your swirl comes to a
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peak. Pipe the swirls side by side around the cake if you want them to touch each other or to space
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them evenly around the cake, pipe them opposite each other at four points around the cake and
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then fill in the gaps so that there's the same amount of space between each swirl
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Push down slightly, stop squeezing the bag and that will leave a nice neat point at the top of
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each swirl. This border is my favorite. We're going to make wiggles or ruffles with the frosting
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piping from side to side and gradually lifting the bag so that the wiggles fold over each other a
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few times. For each ruffle, start at the same side, either the left or the right, and finish
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going in the same direction so that the ruffles are all the same size
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Pipe each ruffle right up to the edge of the cake and hold the piping bag directly above the ruffle as you pipe
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so that the ruffle doesn't lean in towards the middle of the cake or out over the edge. These
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five borders are all quick and easy to pipe but they all create different textures. Choose a
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different one for each cake you decorate to make it unique. If you don't like something you've piped
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or you change your mind and want to switch to a different color or a totally different border
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scrape the border off the cake just after piping it and it will come straight off
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This is the most effective if you've chilled your cake before adding the border because as you scrape
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the border off you won't damage the frosting on the cake, which is cold and hard so it will hold
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its shape. Use an offset spatula or frosting smoother to scrape the border off and if the
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frosting on the cake has set, you can wipe any remaining smudges of frosting off the cake with
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a paper towel. Don't worry too much about the middle of the cake because after piping the next
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border, the middle won't really be visible. For more border techniques and ideas, check out my
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online course on 50 Easy Cake Decorating Techniques and I've put the link for my online cake school in
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the top of the screen and in the video description. For more cake inspiration, join my club for access
4:45
to all of my online classes as well as live interactive online demonstrations and Q&A sessions
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Thanks for watching
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