Drop lines are fine, flowing lines of buttercream that hang in soft curves, a bit like draped thread. They look delicate and very vintage, and once you get the rhythm they’re surprisingly relaxing to pipe.

You’ll need: piping bag, Wilton 1, a chilled cake or practice board

Choose Your Tip
Wilton 1 is my go-to for drop lines. It gives a thin, even line that holds its shape and looks refined without getting lost on the cake. A larger round tip will give you a bolder, chunkier line, which is lovely too, but Wilton 1 is the classic fine vintage look.

Prepare the Buttercream

No air bubbles. Even a tiny bubble will break your line mid-swag. Stir your buttercream gently with a spatula for a minute or two to push the air out before filling the bag, and squeeze out any trapped air when you fill it.
Not too warm. If the buttercream is too soft, the line will sag, stretch and lose its shape. If you notice it getting warm, pop your filled piping bag into the fridge for 5-7 minutes before you start. It should be cool and smooth, but still pipe easily.

Hold the Tip Correctly
Hold the tip almost perpendicular to the surface and just above it, not touching it. The line should drop onto the cake rather than be pressed into it.

Anchor and Flow
Anchor with a small squeeze at your starting point, then ease off the pressure as your wrist traces the line into a curve. Let the line sag naturally under its own weight and don’t pull it into shape. Steady pressure and a relaxed hand give you a smooth, even line.

Finish the Line
Touch down lightly at the end point to seal it, stop the pressure, and lift the tip away. If you’re piping a continuous row, flow straight into the next swag without lifting the tip or breaking the pressure, so the whole row is one unbroken motion.

Learn with Katie

Learn with Katie