Basic Decorating Techniques
- Icing: medium consistency
- Tip: 104
- Position - Bag: 45° at 3:00 (9:00)
Tip: wide end of tip touching surface, narrow end facing down and away from surface.
Holding your decorating bag at a 45° angle in the 3:00 (9:00) position, touch the wide end of tip 104 to surface with narrow end facing down and away from surface. As you squeeze with an even pressure, move tip up and down slightly for a ruffled effect.
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