Fit the decorating bag with Round Decorating Tip 12 and fill 1/2 full with medium consistency icing. Hold the bag and tip at 45° angle to surface of your cake.
Beginning at toe, pipe a large bead with heavy pressure, hold tip at 45° angle as you move toward back of foot, relaxing pressure slightly. Change the tip position to a 90' angle to bootie base. With heavy pressure slowly raise your hand bringing the tip straight up to finish the top of the bootie.
Indent top with finger dipped in cornstarch. Add Decorating Round Tip 2 zigzag cuffs and string bow.