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Before starting, use a Food Writer or small dots of icing to mark spacing between shingle sections.
Using a Tip 3 (or any small round tip), hold the bag straight out and touch the tip to the surface.
Squeeze a dot to attach the starting point to the surface.
As you pipe a line, lift the tip slightly away from the surface.
Move the tip towards the next point, letting the line of icing “drop” as it naturally forms an arc.
Push the tip back to the surface, placing the tip on the end point of the shingle.
Repeat all steps until a row of shingles completed.
On the last point of the shingle, stop squeezing and pull away.
Stagger the next row of shingles so that the start and end point of a new shingle connects with the midpoints of two arcs from the previous row.
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