The perfect look for formal presentations, such as wedding and anniversary cupcakes. The precise, lacy design of this freehand technique depends on the continuous curving strings that do not overlap or touch.
Fit decorating bag with round decorating tip 2 and fill no more than 1/4 full with thin
Hold the bag at a 90° angle, with tip slightly above the surface so that icing attaches
without scraping the cake with the tip or flattening the icing lines.
Starting at the edge of the area being filled in, pipe a continuous curving line of icing,
curving it up, down and around until the area is covered and you?ve reached an edge of
the area. Make certain curving lines never touch or cross.
Stop pressure; pull tip away.
Pipe one continuous curving line of icing, bringing the end to an outside edge;
don?t leave any loose ends.
Try to avoid a visible pattern of lines. Change directions often.
Trim the edges of the Cornelli lace design, or the top and bottom of the cake
being covered in Cornelli lace, with a piped border.
Use round decorating tip 1 for a more delicate look.
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