After finishing the surface, chill the cake (do not skip this step!). Having a cold and firm surface makes the piping a whole lot easier because the buttercream lines stay defined instead of sinking into the frosting underneath.

Once the cake is chilled, prepare your piping bag and practice a few lines on parchment paper first. This seemingly trivial step can save a lot of frustration; aside from testing the form of the buttercream, you are also getting used to the amount of pressure needed to create even strips.

Pipe the first vertical line

Now it's time to establish the "warp" of the basketweave, which refers to the vertical strips that will serve as the foundation of the entire pattern.

Fit your piping bag with a basketweave tip, making sure the serrated edge faces outward and the smooth edge touches the cake. This is the orientation recommended by decorating brands such as Wilton, as it creates textured ribbons with a clean edge against the cake.

Here comes the crucial part: make sure not to point the piping tip straight at the surface. Instead, hold the piping bag at roughly a 45-degree angle. Starting from the top border, squeeze with even pressure while slowly lowering your hand until you reach the bottom. Do not drag the tip against the buttercream or you will mess up the surface. Allow it to lightly skim the surface as the frosting flows out, and it will naturally stick and follow.


If your lines start out thick and become thinner halfway down, the problem usually isn't the piping tip, but the inconsistent pressure. Beginners tend to instinctively squeeze harder at the beginning and relax their grip near the end. Try distributing that pressure and maintain the same grip from start to finish, letting your arm move downward naturally instead of relying only on your wrist.

Buttercream artists Valeri and Christina, founders of Queen of Hearts Couture Cakes often remind participants in their cake-decorating classes that good piping comes not from speed, but from controlled movement.

If you prefer watching a hands-on demonstration teaching buttercream basketweave techniques that you can follow at your own pace, Valeri and Christina offer online buttercream classes spanning many different designs.

Just for basketweave alone, they teach twelve different piping techniques and five buttercream flower designs in one masterclass: the Contemporary Basketweave Piping. The masterclass is also available in English.

Create the first horizontal weave

After drawing the vertical lines in place, pipe short horizontal lines across the vertical base, leaving enough space between each strip for the pattern to remain visible. This spacing is what will give the basketweave its dimensional appearance.

A common beginner mistake in this step is pulling the piping tip too quickly at the end of each strip, creating uneven tails or messy edges. Instead, reduce pressure before lifting the tip. Again, slower piping.

As you work, avoid constantly adjusting the lines after they have been placed. Buttercream is forgiving, but excessive touching can soften the texture and make the design look less defined.