A series of small dots forming a triangle that are arranged in an elegant, delicate pattern. Traditionally piped using a round decorating tip with very small opening into two or three rows of dots.
Buttercream icing (thin consistency)
Step 1Fit decorating bag with round decorating tip 3 and fill 1/4 full or less with thin consistency icing.
Step 2Hold the bag at a 90° angle to the surface, with the tip slightly above the surface.
Pipe three uniform dots in an even horizontal line, squeezing the decorating bag with a steady, even pressure, holding the tip point slightly in the icing until dot is piped. Stop squeezing and pull tip up and to the side, circling the dot to eliminate the point.
Pipe two dots either above or below top row, between dots of the previous row.
Pipe final single dot fitting between dots of 2nd row. The completed picot.
Hint: Points on dots can be lightly patted down with a finger dipped in cornstarch.