Source: The Wilton Method of Cake Decorating - Course 1
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Using Round Decorating Tip 12 with medium consistency icing, pipe a bead using slightly less than a 90° angle, apply heavy pressure, move tip slightly angled, gradually decreasing pressure to form a point.
Pipe a second shell, gradually decreasing pressure and blending into tail of first shell, forming a "v" shape.
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easy buttercream technique
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