decorating tips/tubes
Posted: 14 February 2011 02:30 PM   [ Ignore ]
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in one recipe - I can’t remember the name but it’s in RHC and is a chocolate cake baked in a 6x 3 pan, filled with vanilla mousseline but no frosting, but mousseline is piped around the edges between the layers…..RLB mentions a “partially closed” No. 26 tip. I’ve looked all over and have found closed and open #26 tips but nothing “partial”.
Any ideas?

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Posted: 14 February 2011 03:06 PM   [ Ignore ]   [ # 1 ]
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That cake is Miette’s Tomboy.  But I have no idea about the tip.  Anyone?

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Posted: 14 February 2011 05:25 PM   [ Ignore ]   [ # 2 ]
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Could you close off part of the tip by bending in the pieces?  I haven’t tried this, but a suggestion—tips aren’t too expensive!

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Posted: 14 February 2011 05:35 PM   [ Ignore ]   [ # 3 ]
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It could possibly be a petal tip used to pipe rose petals.

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Posted: 14 February 2011 05:39 PM   [ Ignore ]   [ # 4 ]
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Hi Indysusan,
My husband recently order some hard to find tips for me at http://www.ChefTools.com . No affiliation.  Good Luck!  smile

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Posted: 15 February 2011 04:39 PM   [ Ignore ]   [ # 5 ]
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i would use a LARGE tip, open star.

there are also french stars, which are open, too, but have double the number of pins.

open stars are my favorite for piping.

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