Decorate with: Round tip 3 and thin consistency icing. Right-handers hold bag at 45° at 6:00 for vertical lines, 45° at 3:00 for horizontal and curving lines. Left-handers hold bag at 45° at 6:00 for vertical lines, 45° at 9:00 for horizontal and curving lines. Hold tip lightly touching surface.

Letters can be piped freehand, or marked with a toothpick.

Raise tip slightly and with steady pressure, squeeze out a straight line, lifting the tip off the surface to let the 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.

Hint: Adding piping gel to thinned icing will help your lines flow without breaking. Add ½ teaspoon piping gel per cup.