Source: Decorating Cakes: A Reference & Idea Book
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Fit the decorating bag with Round Decorating Tip 2 and fill 1/2 full with thin consistency icing. Hold the bag and tip a 45° angle and lightly touch surface and squeeze steadily. Right handers: 45° at 6:00 for vertical lines. 45°at 3:00 for horizontal and curving lines. Left handers: 45° at 6:00 for vertical lines. 45° at 9:00 for horizontal and curving lines.
Raise tip slightly and with steady even pressure, squeeze out a straight line, lifting the top off the surface to let icing string drop.
Stop squeezing, touch tip to surface, pull tip away. Be sure the end of the tip is clean before you go on to another line.
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easy buttercream technique
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