Today I learned how to do the basketweave on a cake for the final project in Wilton Course 2: Flowers and Cake Design. Basketweave can be done with a variety of tips, including star, flat, serrated, or a combination of 2 (one piping vertical lines, one piping horizontal). Based on the sheer size of my cake, I decided to work with a rather large tip, the #2B by Magic Tip, which is a good half inch wide. On one side it's flat:
And on the other it's serrated. This is the texture I used, so this is the side that was facing away from the cake the whole time I was piping.
Start by icing a cake and chilling it. It does not necessarily need to be the same color as your basketweave icing. This one is a 13 by 9 oval, made of three alternating vanilla and chocolate layers that took one box mix each to make:
Start by marking vertical lines all the way around the cake. For a cake of this size, I used a large straight spatula as a guide.
…and a final spacer dot beneath it:
Pipe a vertical line over the spacer dots and ends of vertical lines: