- Butter cream frosting
- Pastry bag
- Flat decorating tip
Cover the cake in butter cream frosting, using a spatula. Divide the cake into 1-inch-wide vertical stripes by dragging a toothpick across the surface of the cake. Draw another set of horizontal lines 1 inch apart, as well.
Attach the decorating tip to the end of the pastry bag. Fill the pastry bag about half full with stiff butter cream frosting. Twist the top of the bag closed to bring the frosting down to the tip. Make sure the frosting flows evenly before making the design.
Pipe a vertical line of frosting down the center toothpick line. Hold your hand steady as you make all frosting lines for a more authentic apperance.
Pipe a horizontal line in the center of the cake over the vertical line. Connect the two vertical toothpick lines on either side of the frosted line, for a total width of two inches. Repeat this process for every other horizontal line down to the bottom of the cake.
Draw a second vertical line on top of the horizontal line ends from the top to the bottom of the cake. Fill in horizontal lines going over the vertical line from the spaces left in the pattern.
Repeat the same over and under weaving process for each three inch section of cake. Pipe the new horizontal lines on every other line, then add the vertical strip. Fill in the remaining gaps with more three inch horizontal lines. When you reach the end of the cake, pipe a solid border of frosting around all side edges.
Practice the weaving pattern on a piece of paper until you have the desired technique down. Look at a real basket for imspiration for how to design the frosting. Note how every other section is either above or below the previous straw.