Source: 2006 Yearbook
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Squeeze as you lift tip slightly so that icing fans out.
Relax pressure as you draw the tip down and bring the bead to a point, stop squeezing and pull away.
To make a bead border, start the next bead a little behind the previous one so that the fanned out end covers the tail of the preceding bead to form an even chain.
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easy buttercream technique
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