Yesterday's post got me thinking about frill border tips. One of the last times I'd used one was on the above cake, the 050 by Ateco (in face, all of these tips are by Ateco).
It makes a small, tidy little ruffle. As with all frill border tips, the ruffle is formed by doing nothing more than squeezing the piping bag while moving the tip sideways along the surface of the cake (or in this case, the practice board).
This is my favorite frill border tip, the 040.
That little ">" shape at the base of the side cut forms the "hem" of the ruffle.
Here's a view from below:
The 070 is a variation on the 040; it forms a straight ruffle without a "hem."
Generally, the ruffle is formed by holding the cut toward the surface, the end of the tip almost touching the surface, and the rest of the tip angled slightly away from it.
This tightly ruffled example was formed by holding the cut toward the left while moving the tip sideways to the right.
The border it pipes isn't all that scary, though…