Thin royal or buttercream icing with Piping Gel. Pipe a section or two of border using the tip and technique specified in project instructions. Before icing can dry, brush lines of icing toward center of design with damp brush.
Work in quick, short strokes. Clean brush with water frequently to create distinct lines of icing. Repeat technique for inner borders.
For large designs, outline one section of the design, brush out lines, then continue with the next section, so the icing outline doesn't dry before you're ready. If decorating a whole cake, make sure you imprint your design while fondant is fresh, before starting brush embroidery.
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