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.
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