Any tips for scallop border for piping?

Basically, you can make your own paper template, and lay it on your cake. Using a pin and prick holes in your fondant/buttercream all around the template. That’s your guide to pipe within. Only if your really good with a piping bag, and have a good eye could you do free style. Also, I have a set of Wilton push in molds….fancy scrolls etc. They leave impressions on your cake to follow. Got them at Michael’s.
I have a decorator I follow here on CD: Nancy’s Fancy Cakes & Catering. She does amazing buttercream piped cakes. I bet if you messaged her, she would most likely have some good tips.
Hope this helps.

I like using a paper template too but you can also use the curved edge of a glass if you are good at lining up each scallop. Just lightly press the edge of the glass into your buttercream or rolled fondant. You can make your own template by cutting a circle of parchment paper the same size as your cake top. Fold into halves, fourths and then eighths, or half, thirds and then sixths, or even twelves, unfold and lay on top of the cake. Mark the sides of your cake with a toothpick following the folds of the paper. Hope this helps.

Ahhhhh good tip Shirley…..experience always wins out… 😎

Folding the paper template came from the Lambeth class I took from Edith Gates in 1964. I rely on it if doing something with borders or piping that I want to come out perfectly even.

Some of the best tips are the old tried and true Shirley….. 👍

True.

That folded paper trick is genius! Omg the time I could have saved if I knew that earlier! Ty so much for sharing!!

You are very welcome.