For making royal icing decorations, tape parchment paper onto cake board with desired
Fit the decorating bag with decorating tip 3 and fill 1/4 full or less with icing.
Hold the decorating bag at a 45° angle at 4:30 (7:30 for left-handed decorators), with tip
slightly above the surface.
For making royal icing decorations, outline shape first with icing. This provides
stability, creating a base for the more fragile diagonal lines.
For the most consistent angle and spacing of lines, pipe the longest line first. Start at
the top of the shape and using consistent pressure, pipe a diagonal line down and to the
right, attaching to the outline. Continue with evenly spaced lines to the right until the
shape is filled in.
Pipe diagonal lines in the opposite direction. Start with the longest line first, at the top of
the shape and using consistent pressure pipe diagonal lines down and to the left until
the shape is completely filled in.
Let decoration dry following project instructions.
For making buttercream icing decorations directly on the cake, imprint or mark the
design outline on the iced cake. Pipe diagonal lines as in Step 4 above. Outline
design, attaching icing to the ends of the diagonal lines.