Making frosting bows is such a pretty finishing touch for floral cakes. Use petal tip 104 and a figure 8 motion to create the elegant loops. Using a round or star tip can give your bows a different look.
Bag Position: 45° at 6:00. Hold Tip: wide end touching surface, narrow end straight up. With narrow end of tip pointing straight up, squeeze, moving the tip up and around to the left and back to the starting point.
Continue around, making a second loop on the right.
The two loops will form a figure 8 shape.
While holding bag in the same position, return to the center and squeeze out two streamers.