Curving vines gently rise and fall to add a beautiful touch to your floral cake. They work wonders as a cake side accent.
Hold decorating bag at a 45° angle and use thin consistency icing. Right handers: 45° at 3:00. Left handers: 45° at 9:00. Touch your tip lightly to the surface as you start to squeeze the bag. Move tip gently up and down to form "hills and valleys". To end the line, stop squeezing and pull the tip along the surface. This same technique is used to make the curving line. Practice piping single vines. Then try piping several vines together as if in a loose bouquet. Note that your eye is drawn to the point where the vines meet. This is called the focal point-the position where you will place the most flowers. Always use an odd number of main vines.
Add secondary curved stems for a natural look. Be sure vines are evenly spaced to keep your spray in balance. Place tip into main vine, apply light pressure and gently pull out secondary vines. Stop pressure as you pull to a point.