Serves: 0
Outlining: Using the round tube, glide the tube at a 45° angle allowing the tip just to gently touch the surface. Be certain all loops and openings are definite so outlines are distinct. Stop squeezing and touch the tip to the surface to end a line.
Dots and Balls: Using the round tube, hold the bag at a 90° angle with the tip slightly above the surface. Squeeze the bag, keeping the tip of the tube in the icing until the dot is the desired size. Stop squeezing and pull away. Remove point with tip of tube or a wooden pick.
Garland or Drop Strings: Using the round tube, hold the bag at a 90° angle with the large end of the bag facing you and slightly to the right. Touch the tip to the surface and squeeze to attach the string. While squeezing steadily, pull bag straight away from the surface and toward you, letting the string drape from its own weight. Touch the tip to the surface to attach the string. Stop squeezing and pull away. Repeat to form a border.
Icicles: Using the round tube, pipe a row of thick dots along lower edge of roof. Pull down strings of icing with a wooden pick, forming icicles. Pipe with additional icing to make more icicles if needed.
Stars and Star Borders: Using the star tube, hold the bag at a 90° angle with the tip almost touching the surface. Squeeze to form a star, lifting slightly. Stop squeezing and pull away. Increase or decrease pressure for different size stars. Connect stars in a series to form a border.
Rosettes: Using the star tube, pipe as for a star except move the tip in a very small circle. Stop squeezing and pull away.
This Decorating With Icing recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
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