Lines: Using the round tip, glide the tip at a 45° angle, allowing it to just gently touch the surface. Stop squeezing and touch the tip to the surface to end a line.
Dots: Using the round tip, hold the bag at a 90° angle with the tip slightly above the surface. Squeeze the bag, keeping the tip in the icing until the dot is the desired size. Stop squeezing and pull away.
Stars: Using the star tip, hold the bag at a 90° angle with the tip almost touching the surface. Squeeze to form a star, lifting slightly. Stop squeezing and pull away. Increase or decrease pressure for different size stars.
Rosettes: Using the star tip, pipe as for a star except move the tip in a very small circle. Stop squeezing and pull away. Remove point with tip or a wooden pick.
This Decorating With Icing recipe is from the Cookie Creations Cookbook. Download this Cookbook today.
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