Several days in advance, make royal icing dots in a variety of sizes on a cake board covered with waxed paper. Thin royal icing and place in parchment bag; cut a small opening in parchment bag. Pipe 1/8 in., 1/4 in., 3/8 in. and 1/2 in. circles on waxed paper covered board; let dry.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.