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Frosting Shape - Pigs


Basic Decorating Techniques



Use tips 2, 8, 12. With tip 12, hold bag at a 90° angle to cake board. Start at rear, squeezing at a medium pressure, move hand forward to form body. With a heavy pressure, allow head to build up. When desired sized is reached, stop pressure and pull bag away. With tip 8, hold tip at a 45° angle to body and with medium pressure pull out legs. Score feet with a toothpick. Pipe tip 2 dots snouts, ears (pull tip out slightly) and e-motion tail. Add tip 2 dot eyes, nostrils and outline mouth.




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