6 & 10 – inch tiers frosted in buttercream. Used #61 curved rose or flower tip and #86 (combines ruffle and star tip). I did #86 tip for middle part of scallop or garland.
then I put #61 tip above and below garland. I then put another #86 tip over middle garland again for more dimensional look.
I used #86 for top boarders.
I used a pearl and satin ribbon around base of each tier ad pinned from the back, leaving about 1/8 – 1/4 in. space for BC boarder.
I then put the bottom boarders just below ribbon to fill in, so you couldn’t see a space.
I used dowel rods in bottom tier and put a wooden rod cut in correct length to go thru top and bottom tier for safe transporting (you will lightly hammer until rod disappear, and can use the back of a spoon to push the rest of the way in.