Using Tip 47, serrated side up, and medium consistency icing, hold the bag and tip at 45° angle at 6:00 for vertical stripes or at 3:00 (9:00) for horizontal bars. Lightly touch the surface of your cake. Squeeze out a vertical stripe of icing from top to bottom (shown ridged side up).
Squeeze out short horizontal stripes of icing across the vertical stripe starting at the top. Spacing between stripes should be the same as the width of the tip opening. Squeeze next vertical stripe over ends of horizontal stripes. Start next set of horizontal stripes by burying the tip under the first vertical stripe.
Squeeze next vertical stripe over ends of horizontal stripes. Start next set of horizontal stripes by burying the tip under the first vertical stripe. Squeeze, pulling hand back slowly and lifting tip over vertical stripe and then back down again. Repeat vertical lines then horizontal lines until you achieve basketweave effect. Each new set should fit between the previous set.
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