2. The basketweave Step 1 Using Tip 47 serrated side up hold the bag and tip at 45° angle. Lightly touch the surface of your cake. Squeeze out a vertical stripe of icing from top to bottom Step 2 Squeeze out short horizontal stripes of icing across the vertical stripe starting at the top. Spacing between stripes should be the same as the width of the tip opening. Squeeze next vertical stripe over ends of horizontal stripes. Start next set of horizontal stripes by burying the tip under the first vertical stripe. Step 3 Squeeze next vertical stripe over ends of horizontal stripes. Start next set of horizontal stripes by burying the tip under the first vertical stripe. Squeeze, pulling hand back slowly and lifting tip over vertical stripe and then back down again. Repeat vertical lines then horizontal lines until you achieve basket weave effect.
3. C Motion Technique Step 1 Use a tip 16 and fill decorating bag with icing and hold at a 45° angle Step 2 Squeeze out icing with even pressure, curve tip down and around to the right as if writing a "c". Step 3 Repeat to complete the border, using a steady, even pressure. Step 4 To end, stop pressure, pull tip away.
4. The Bead Shape Step 1 Use a tip 5 and squeeze as you lift tip slightly so that icing fans out. Step 2 Relax pressure as you draw the tip down and bring the bead to a point, stop squeezing and pull away.
5. Fleur De Lis Step 1 Using tip 21 position bag at 45°, hold the tip slightly above the surface. Pipe a basic shell, elongate the tail. Step 2 Keeping the bag at a 45° angle, pipe a reverse shell to the left of the center shell and join the tails. Step 3 Repeat procedure to the right side of the center shell.
