It is hoped that the reader will at least try all of the borders shown on these pages. Once you have tried them, you will see that they are not complicated or difficult and are not even very time consuming. You may believe that for the large variety of borders shown here, you will need a great many tubes. The majority of the borders shown on these pages require only three tubes. The basic decoration of most cakes is the border. Aside from the attractiveness of the borders themselves, they perform the functions of smoothing the cake edges, covering flaws and cracks and giving the cake a uniform appearance.

TOP BORDER

Most top borders are put on the cake at about a 45 degree angle as illustrated. We do this for two reasons. It covers the edges or corners of the cake and also gives the border a more attractive appearance.

SIDE BORDER

This illustrates working on the side of a cake. The cone should be held in a comfortable position. On most side borders the tube is held off to the side of the cake. Using this cone position, the icing will flow in a smooth and even pattern.

TOP AND SIDE BORDER

In this illustration we are using a string border which is worked around the base of a top border. The tube is held off at a slight angle. In any combination of top and side borders, the top border is piped on first.

BOTTOM BORDER

A bottom border is worked around the base of a cake or cake tier and is normally piped on at a 45 degree angle to the cake. If the border is piped on perpendicular to the base it gives the border an unfinished appearance.

FUNDAMENTALS

The only way to become proficient at making these borders is to practice them on a cake pan. Any of our decorating icings may be used for all of these borders. After completing several of the borders, your pan may be scraped off with a spatula knife and the icing returned to your bowl to be used for more practice border work. As in all cake decorating, border work requires even pressure control along with smooth coordinated movements. With proper pressure and movement of the cone, almost any design can be made. Neatness and uniformity of design are essential. Master these and your borders will become a series of simple steps that you can execute swiftly and with precision. Make a batch of icing, using one of our decorating icing recipes. Place a damp cloth over the icing to keep it from crusting. Use a cake pan or a similar hard top surface to practice your borders on. Construct a large cone and place a tube in the cone and fill the cone about half full of icing. Fold the cone over and roll slightly to keep the icing from backing out the wrong end.

SWAY BORDER

Using the No. 30 star tube, the cone should be held at a 45 degree angle to the surface as illustrated. In squeezing the cone remember that the pressure is applied with the entire right hand. The left hand is used as a guide.

Rest the tube lightly on the pan and start moving along with a gentle side to side motion while continuing a steady even pressure on the tube. This is the only movement required to complete this border.

ZIG-ZAG BORDER

Using a No. 30 tube, the cone is held at a 45 degree     angle to the surface. Rest the tube lightly on the pan for practice. Start an even steady pressure on the cone and as you move along, the cone is moved in a short side to side motion

LOOP BORDER

A No. 30 tube is used to construct this border and is held at a 45 degree angle. As pressure is applied to the cone, the tube is moved along resting lightly on the pan at all times. As you move along a series of slight  oval movements should be maintained. This creates a fluted effect.

NARROW ZIG-ZAG BORDER

A No. 16 star tube is used for this border. The cone is held at a 45 degree angle. The tube should be touching the pan at all times. As you move the tube along, continue a steady side to side motion using an even pressure on the cone at all times. If the border builds up too much it is because you are using too much pressure. If your icing breaks you are not applying enough pressure to the cone.

STAR FLOWER BORDER

A No. 30 star tube is used for this border. The cone      is held perpendicular to the pan. Apply pressure, stop squeezing and pull away from the pan. This will break the border off and give you the small star effect. Using a series of these motions in a straight line completes this border.

DROP FLOWER BORDER

Using a No. 30 star tube, fill a cone half full of icing. Hold the cone perpendicular to the pan for practice. Start applying gentle pressure, move away from the pan in a circular motion. While pressure is being applied and while using a circular motion, lift the tube approximately 1/4 inch from the pan. Discontinue pressure and continue the circular motion. This will break the border off neatly.

CURLYCUE BORDER

A No. 16 tube is used for this border. The cone is held at a 45 degree angle and should touch the pan slightly at all times. With a gentle side to side motion the tube is moved along while a steady pressure is maintained. 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 moving into the original line. This border may be worked around the side of the cake. When working around the side of the cake, it should be elevated to approximately eye level.

FLAT BORDER

A No. 67 leaf tube is used for this border. For practice, the cone is held at a 45 degree angle to the pan with the surface of the tube being held flat on the pan. Start a steady even pressure and move the tube slightly in a side to side motion as the cone is moved along the pan's surface.

SERRATED FLAT BORDER

A No. 67 leaf tube is used for this border. The cone is held at a 45 degree angle to the pan with the surface of the tube in a flat position on the pan. As pressure is applied, move the tube forward and backward continuing a steady even pressure with your right hand,

FLUTED EDGE BORDER

A No. 67 leaf tube is used for this border. The tube is held at a 45 degree angle to the pan. Instead of holding the tube flat to the surface, it is placed up on its side.    Start an even pressure and move the tube along with a series of slight up and down motions. The more variation in the back and forth motion the larger the fluted edge will be

PLAIN FLAT BORDER

A No. 104 tube is used for this border. The opening of the tube should be held flat to the surface of the pan. The cone is held at a 45 degree angle. The tube is moved in a side to side motion with a steady even pressure giving this border a ribbon effect.

RIBBON BORDER

A No. 104 tube is used for this border. The surface of the tube is held flat to the pan. With a steady even pressure the cone is moved from side to side in a series of quick movements while pressure is applied to the cone.

ROSETTE BORDER

A No. 16 star tube is used for this border. This border is to be worked on the side of the cake but may be practiced on a flat pan. The cone is held at a 45 degree angle. As pressure is applied the cone is moved in a series of quick side to side motions as a slight up and down pattern is formed. At each curve of the border a small rosette is added,

SIDE SCROLL BORDER

This is a border for the side of a cake. For practice you may work on a pan. A No. 16 star tube is used for this border. The cone is held at a 45 degree angle to the surface. With a series of side to side movements, a slightly curved pattern is followed. After this is completed two small curves are worked into each large curve of the border. This is done using the same tube and applying pressure and working down into your border. As you reach the border, relax pressure, discontinue squeezing and move on into the border. This breaks the icing off in a smooth even pattern.

DAINTY SIDE SCROLL BORDER

A No. 16 star tube is used for this border. It is to be     used on the side of a cake but may be practiced on the flat surface of a pan. The tube is held at a 45 degree angle to the surface. A slight back and forth movement is maintained while following the elongated curved design. After completing this, the smaller curves are worked into the design by starting off to the side,  squeezing hard and turning the tube slightly as you come down into the original design,

SEPARATED BORDER

A No. 16 star tube was used for this design. This design is for the side of a cake but may be practiced on the flat surface of a pan. With the tube touching the cake slightly at all times, the design is first piped on. Using the same tube, start at the bottom of the design in a circular clock-wise motion and follow the design around relaxing pressure then drawing straight around to the other curl completing the feather effect.

DRAPED RIBBON BORDER

A No. 16 tube is used for this border. This border is for the side of a cake but may be practiced on a flat surface if desired. Start a light pressure moving the tube slightly in an up and down motion. As the tube moves down to the middle of the drop, the pressure is increased slightly along with your back and forth movement. As the tube is brought up to the finish of the design, the pressure is decreased along with the back and forth motion.

SHELL BORDER

Just as the name implies, this is a series of shells connected together in a continuous line. Use a No. 30 Star Tube. Hold the cone at a 60 degree angle to the cake's surface. Begin squeezing. As the shell builds up raise the tube about 1/4 inch . . . then ease off on your pressure as you pull down. The shell comes down to a point by stopping all pressure at the end of the shell.

SHELL BORDER WITH RUFFLED OUTER EDGE

After the shell border described above is completed, use a No. 3 tube to make the outer edge. This is done with a series of back and forth movements while continuing an even pressure on the cone. This outer edge is normally in a contrasting color.

RIBBON SHELL BORDER

Upon completing the shell border, use a No. 104 tube for the outer border. The tube is held at a 10 degree angle to the surface with the heavy end of the tube touching the shell. . . and the narrow end standing out. By applying an even pressure and moving your tube along, a ribbon edge is obtained. To get each ribbon edge to break off properly, you must relax pressure and finally stop squeezing altogether when you come to the end of each shell. To complete the left side of the Ribbon Shell, hold the tube in the same manner but swing your hand over to the other side of the shell to a 10 degree angle from the surface and follow the same procedure as above.

REVERSE SHELL BORDER

This border is similar to the plain Shell Border except that as the shell is built up, you circle to the right and ease off the pressure. The second shell is circled to the left and so on.

ROPE BORDER

The Rope Border is almost self-explanatory. A No.30 star tube was used for this border, but any size may be used. The first step is to make a slight S with the Star Tube. The second S is started at the lower left side of the first S giving the border a rope effect

BULB BORDER

This is made in the same manner as the Shell Border using a cone cut to a 1/4 inch opening. Finish it off with an outer edge  and a small double drop string border using a No. 3 tube.

FRENCH PLUME BORDER

Use a large Star tube to make the star-like drops. Make them close together. Pipe a three-quarter circle around the top of the star with a No. 16 tube. Overpipe the three-quarter circle using a No. 3 tube. Then place the leaves on with the use of a No. 67 Leaf tube.

ALTERNATING PLUME BORDER

Use a No.  16 Star tube for the alternating curves. The pressure must be diminished at the end of each   plume. Use the same tube and go over the plumes applying very little pressure. The entire border is then over-piped with a No. 3 tube using a contrasting color,

STAR DROP BORDER

Use a No. 199 tube for the Star drops. Hold the tube perpendicular to the cake and 1/16 of an inch up. By merely squeezing—then relaxing pressure the star is formed. Use a small Star tube for the outer edge and overpipe this with a No. 3 tube. A very fine cone is used to make the small circle in the middle of the star.

SHELL BORDER WITH FLUTED EDGE

This border is normally used around the base of a wedding cake. The shell is made with a No. 199 tube. The fluted edge is made with a No. 104 tube in the same manner as the outer edge described in the Star Drop Border. The difference is in the ruffles of the edge, which is accomplished by a slight back and forth motion as you move your tube along. The lower, outer edge is self-explanatory. A contrasting color should be used for the fluted edge.


SHELL BORDER WITH "S" SCROLL

After completing the shell, the "S" border is put on with a No. 3 tube. Use a contrasting color. By taking a close look you will see that the "S" is started at the front of the shell and passes across and back to the second shell. Notice carefully where the second "S" is started. This border is completed with the "S" Scroll. If you care to go into more detail; you may do so as shown above.

A FEW WORDS ABOUT STRING WORK

Before we go on to the next group of borders we want to give you a few hints on STRING WORK. This type of border is frequently referred to as being difficult. This, we can assure you, is not the case. Actually string work is easy. The most important thing about String Work is to use the proper icing . . . Royal or Boiled, thinned down to the proper consistency. If your icing is too thin or soft it will not hold together. If it is too stiff it will not string out or flow smoothly. It must be just right. For practice we suggest that you work on the sides of a cookie pan or similar object, that is in an upright position.

Once you have mastered the first drop border the rest will become an effortless movement of repetition. Each string drops slightly below the other in a smooth exactness as though it were put on by machine. For all of the following string work use a small cone with a No. 3 tip filled with slightly thinned-down boiled icing.

SINGLE DROP BORDER

Practice on upright pan. Use the top of your pan as a guide line. Touch the pan with the tip of your tube and start squeezing with an even pressure. Do not move your cone down over the drop. Let gravity pull your string down. Move your string over about \Vi inches as you squeeze and let the strings drop about one inch. Your hand should be at the top of the pan at all times. If you follow the drop down with your tube it is impossible to get uniform string work, especially in the longer string work.

EXTENDED DROP BORDER

Hold the No.  3 tube perpendicular to the pan. A small point is built up by a steady pressure on the cone. After the point is built up, move the tube away from the pan. Continue with an even pressure and let the string drop down in the same manner as described in the above border. The next mound, or point, is started right in the center of the first drop. Follow this procedure around the entire cake. This Extended Border should stand out approximately 1/2 inch from the side of your pan or cake. For this border to extend properly, the icing should be a little stiffer than for your normal string work.

STRING QUADRUPLICATE BORDER

This drop border is spaced about two inches apart. Steps 1,2, and 3 (beginning at the left of the illustration) show the procedure of dropping each string slightly below the other. Note, each string starts and finishes at the same point. A small drop is placed between each of the connecting points and then a circle on top.

TRIPLE DROP BORDER

Start this border in the same manner as the string Quadruplicate Border. The second three drops are started in the middle of the first one. The third three drops are started directly on the end of your first as shown in the fourth step on the above illustration,

STRING QUINTET BORDER

Each drop is started directly below the other. The smallest, which is the center, is dropped first. Note—the other two strings do not start or finish as in the above border. After completing the first three drops, start the second series by dropping the small string first. Notice this small string is started by attaching it to the last and longest string of the first series. The No. 2 string is connected to the center string of the first series and so on. Steps 3 and 4 illustrate the other two strings that are draped in to complete the String Quintet.

DOUBLE DROP BORDER WITH BOW

The above illustration is self-explanatory except for the bow. When piping the bow, make a figure 8 with your cone.

WEDDING BELL BORDER

Use a No. 3 tube to complete this entire border. After dividing off the cake as shown in step one, go over the string by moving the cone in an up and down motion while following the guide line. The three strings are then dropped over this line. Pipe in the bells by using a light pressure and increasing the pressure as you move to outer edge of the bell. Finish off with a small bow on top of the bells.

CURVED GARLAND BORDER

rop in the guide line first. Go over the guide line with a No. 16 Star tube. Place on the Leaf at the point where the borders connect. Use a No. 3 tube to finish off the border at the top. This border may also be used to go around the top of the cake instead of the side as illustrated on our Christmas Cake Tops.

RIBBON BORDER

Use a No. 104 tube to complete this border. The large end of the tube touches the cake—the small end stands out slightly. If too much pressure is applied to the cone the ribbon will be rippled instead of smooth. This border may be used for either the side or the top of a cake, as you desire.

COLONIAL SCROLL BORDER

This border is normally used on the side of a cake. First, make an outline around the entire cake as shown in the first two sections. Glide your tube over the pan or cake icing with a light, even motion. Go over these lines using the same tube. You obtain the Feather effect by making small circular counter-clockwise movements while applying steady pressure on the cone.

REVERSE SCROLL BORDER

This differs from the above border in that each curve goes in an opposite direction. It is finished off in the same manner except for the curve that goes up. When putting the feather effect on this curve, you must move the cone in a small series of clockwise circular motions.

DROPPED GARLAND BORDER

This is another border that may be used for either the side or the outer edge of the cake top. Use a No. 3 tube to complete the entire border. Use the techniques explained previously in this section of the book, and follow the steps 1 to 4 shown above.

DROPPED CRESCENT-SIDE BORDER

First, drop a guide line around the cake approximately 21/2. inches in width and 11/2 inches down as shown in step 1. Go over this line with a No. 16 Star tube. Note the start of this border is small. As it moves down it becomes wider, as it comes back up, it diminishes again. This is accomplished by easing off and applying pressure. Next, a single drop line is placed under each crescent. Then three smaller drop lines are worked above this line. Make a small drop line and a tiny bell-like circle where the crescents meet. All drop line work is completed with a No. 3 tube.

DRAPED GARLAND WITH FLUTED EDGE

Using a No. 3 tube a guide line is first dropped around the entire cake as shown in step No. 1. Then using a No. 104 tube, the fluted edge is finished in the following manner: The heavy end of the tube touches the guide line, the small end stands out and down. Using an even pressure on the cone, move the tube in a up and down motion along the guide line. After this is completed the border is then finished off in the same manner as the Dropped Crescent-Side Border. We suggest that you practice the fluted edge on the side of an upright pan a few times before attempting to put this border on your cake.

FULL GARLAND

Using a No. 30 star tube fill a large cone with white icing. Practice this border a few times on the side of an upright pan before attempting to place it on the cake. Hold the tube perpendicular to the side of your cake. Using a constant pressure, move the tube slowly away from the cake as the icing builds up, start back to the cake and diminish your pressure. Notice this garland border starts small, is built out heavy, and then goes back to the cake small again. When you start the second garland, you will have a tendency to crowd it against the first one. Your pressure must be started again very lightly. Move away from the side of the cake, build up the pressure, relax pressure and return to the cake. Continue this garland around the entire cake. After this is completed, the double dropped string work is put on using a No. 3 tube.

RIBBONETTE BORDER

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 completing 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 complete the bows. To complete this bow, your tube must be touching the cake slightly at all times. With a constant 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 sideof the cake.

RIBBON SWAG BORDER

The No. 104 tube is used for this border. The large end of the tube touches the cake and the small end faces up and slightly out. With a steady, even pressure, move the cone along the side of the cake. The large end of the tube must be touching the cake at all times. Make the top part of the ribbon first. The lower portion is completed next. If the ribbon ruffles, too much pressure is being applied to your cone. The small ribbon is made with a No. 3 tube. This must be touching the cake slightly at all times to maintain the proper shape of the bow.

ROPE VARIATION BORDER

Use the same procedure as described in the Rope Border but with a No.  199 tube. This is a much heavier border and is always used as the base of a cake or the lower portion of the wedding cake.

REVERSE VARIATION BORDER

In completing this border a No. 199 tube is used. After followed for the next reverse except that after the shell building up the shell, relax pressure and move in a circular motion slightly to the right. Relax your pressure completely at the bottom. The same procedure is followed for the next reverse except that after the shell is built up, you move to the left in a circular motion. This border is heavier than usual and should be used only on larger cakes.


LILY OF THE VALLEY BORDER

A delicate green is first piped around the side of your cake using a No. 3 tube. The long narrow leaves are made with a small cone of green icing cut to shape a leaf. These leaves should be brought off from the inside of each curve of the stem giving the border a more uniform look. The small white lilies are piped on with a small cone using a No. 3 tube. Each is made to simulate a tiny bell. This border may be used on the upper tiers of your wedding cake.

ROSE BORDER

A delicate green stem is first piped around the side of your cake using a No. 3 tube. The leaves are then piped   on using a No. 67 leaf tube also in the delicate green color. The rose buds and the dainty roses should be  made up ahead of time and put on after drying. This is used normally on large anniversary or wedding cakes.

SHELL VARIATION BORDER
 
The shell border was made with a No. 199 tube. This border is fairly large or heavy and should be used around the base of your decorated cakes. The fluted edge on the bottom portion of the border is done with a No. 104 tube stripped with a delicate color on the narrow side. The heavy end of the tube touches the border. The small end stands out slightly. With a continuous pressure move the tube along the shell using a slight back and forth motion in your movement. This gives the ruffled affect. The upper portion of the shell is finished off with a No. 3 tube. Make a series of back and forth motions following the curve of the shell to complete the edging of the border.

LILY OF THE VALLEY VARIATION BORDER

This is made in almost the same manner as the Lily of the Valley Border. It is a little more complicated and is placed on the side of a cake where you have more area to work in. The leaves are put on with the use of a No. 67 leaf tube. Instead of putting the lilies directly on the leaves as we did before we first draw a fine stem from the vine. The lilies are then piped on the stems.

THE GRAPEVINE BORDER

This border may be used for either wedding or holiday cakes. When used on a wedding cake complete the entire border in white icing. We shall describe it in color. Using a No. 3 tube filled with thinned down purple icing, practice making a bunch of grapes on a flat surface. The grapes are a series of small shells as shown in steps 1 to 3. These shells are made in the same manner as the shell border except they are very tiny. The tube is held at a 45 degree angle to begin. Applying pressure, lift the tube up slightly, then ease off on the pressure and return back to your pan or whatever you happen to be working on.

Continue this procedure until an outline of a bunch of grapes is formed, as shown in step 4. The center is then filled as in step 5. Now continue your grapes on this built-up mound until the entire bunch is completed. After practicing a few bunches of grapes, draw a long curved line to simulate the stems. The bunches of grapes are placed on the inside of the curves. The leaves are green and brown and are made in colors by using the brush method as described in Color Techniques. The leaves are made in a series of threes. The small curled twigs or climbers are then put on completing the border as shown above.

FLORAL VINE BORDER

This is another border for the side of a cake and may be used on either wedding or birthday cakes. The procedure followed is much like the two borders just described. The dainty flowers shown here are drop flowers and are pictured in detail in the floral section. The flowers are made up beforehand with royal icing. After the vine is made, the leaves are piped on. The drop flowers are placed on by piping a small spot of icing under each flower and placing it in position.

HOLLY BORDER

This is a Christmas border to be completed in deep colors obtained by the brush method described in Color Techniques. The vine is first piped on in deep green working around the cake in a curved graceful line. The holly leaves described under Leaves are piped on from either side with a No. 67 leaf tube filled with a slightly thinned down green icing. Red holly berries are placed on at various intervals completing border.

THE ROSEBUD BORDER

This border is completed in the same manner as the Holly Border except all the colors are pastel. The  leaves are put on using the No. 67 leaf tube. They are made very small by using light pressure as you bring and placed on a little mound of icing after drying.  These buds may be made right on the side of the cake, but it is much faster to make them up ahead of time and attach them after drying, the leaf out. The rosebuds are made up ahead of time

THE FLOWERED GARLAND BORDER

This is a very lovely border used on the side of a wedding cake. Tiny orange blossoms are made up in advance. After a guide line is placed around your cake,  the blossoms are put on using a small mound of icing under each flower. A few delicate green leaves and a bow on top finishes off this unusual border.

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