Wilton’s #104 tip Vanilla Swiss Meringue Buttercream. Hold the bag with long tip down. Position hand with pastry bag at a 45 degree angle. Apply firm pressure as you move from bottom to top. ***Important note: If you are new to piping with this tip, practice on the side of a glass before you go for the cake. Continue to overlap each ruffled line sighly until side of cake is coverered. Scrape top clean.