Details

Creative decorating ideas on back! ABC no. 3 Tip: lettering, dots, lines. No. 97 Tip: Petals, ruffles. No. 5 Tip: Outlines, dots, beads, balls. No. 104 Tip: Bows, ruffles. No. 352 Tip: Leaves, borders, ruffles. No. 18 Tip: Stars, shells, borders. No. 12 Tip: Dots, beads, balls. No. 2D Tip: Drop flowers, rosettes. Practice page: Use this space to practice making icing shapes, lines and letters. Simply place wax paper over this board and using the tips, perfect your decorating technique.

Directions

Look inside for instructions & practice board. Simply attach these tips to any Cake Mate Decorating Icing (not for use with cookie icing) to easily create delicious desserts! Hand wash only with warm soapy water before first use and after each use. Tip position (Holding the icing). The angle of the tip as you hold it above the dessert surface affects the shape and form of your decorations. The two angles to use when piping are 90 degree and 45 degree. 90 degree Angle: 90 degree angle is straight up, perpendicular to the dessert surface. Use when making drop flowers, stars, dots, and swirls. 45 degree angle: 45 degree angle -halfway between 90 degree and dessert surface is for making most designs, borders, ruffles, flowers, pulled dots and writing.

Creating icing decorations : To make lettering and lines using No. 3 tip or to make outlines using No. 5 tip: (1) Angle: hold icing at a 45 degree angle. (2) Pressure: touch tip to surface to attach, lift tip slightly and glide along with steady, even pressure, keeping wrist straight. (3) Release: stop squeezing, touch tip to surface and pull away. Tip: use a toothpick to draw your letters, then trace with the icing. To make dots and balls using No. 3, No. 5, No. 12 tips: (1) Angle: hold icing at 90 degree angle (2) Pressure: with tip slightly above surface, squeeze with steady even pressure, keeping tip point slightly in the piped icing dot. (3) Release: stop pressure, pull tip up and to the side, using tip to shave off any point. To make beads using No. 5, No. 12 tips. 1. Angle: hold icing at 45 degree angle. (2) Pressure: with tip slightly above surface, squeeze lightly to allow icing to build up in front of the tip and then gradually release pressure. (3) Release: stop pressure. Pull tip away, then start next bead close to previous one and repeat. To make leaves, leaf borders, and ruffles using No. 352 tip: (1) Angle: hold icing at 45 degree angle. (2) Leaf and leaf border pressure: start with heavy pressure, transition to light midway through leaf design. (3) Ruffles pressure: lightly touch surface with tip, alternate pressure between light and heavy to create ripples while gliding along surface. (4) Leaf and ruffles release: stop pressure, pull tip away from icing. (5) Leaf border release stop pressure and pull tip away. Complete one leaf design and then overlap the start of next leaf over the first and repeat. Tips instructions: To make petals using No. 97 tip: (1) Angle: hold icing at 45 degree angle. (2) Pressure: touch surface with wide end of tip anchoring tip to the surface rotate and lift upper edge of tip to create curve. (3) Release: stop pressure touch base of up to surface and pull away. To make ruffles using No. 97, No. 104 tips: (1) Angle: hold icing at 45 degree angle. (2) Pressure: position tip with the wide end of tip lightly touching surface the narrow end facing down and the tip opening away from surface glide with steady pressure moving your wrist up and then down to create ruffle. (3) Release: touch tip to surface, stop pressure and pull away. To make bows using No. 104 tip: (1) Angle: hold icing at 45 degree angle. (2) Pressure: with wide end of tip touching surface, and narrow end straight up start at center of bow, squeeze evenly and move tip up and around to left and back to starting point, creating a loop reverse to create second loop of bow to complete bow with streamers, start at center and squeeze two streamers. (3) Release: stop squeezing, touch tip to surface and pull tip away. Tip: use toothpick to draw bow shape, then trace with icing. To make stars using No. 18 tip: (1) Angle: hold icing at 90 degree angle. (2) Pressure: keep tip above surface and increase or decrease pressure to control size of star. (3) Release: stop pressure completely before pulling tip straight up and away. To make shells and shell borders using No. 18 tip: (1) Angle: hold icing at 45 degree angle. (2) Pressure: with tip slightly above surface. Apply firm pressure allowing icing to fan out then gradually lower tip to surface. (3) Shell release: relax pressure and pull tip along surface to form a point stop pressure and pull tip away. (4) Shell border release relax pressure and pull tip along surface to form a point. Stop pressure and pull tip away. Start second shell about 1/4 Inch away from tail of previous shell and repeat. To make drop flowers using No. 2D tip: (1) Angle: hold icing at 90 degree angle. (2) Pressure: with tip just touching surface apply steady pressure to allow icing to build up. To make swirled drop flower ,rotate your hand 1/4 turn while piping. (3). Release: stop pressure; pull tip away from icing. To make rosettes using No. 2D tip: (1) Angle: hold icing at 90 degree angle. (2) Pressure: with tip slightly above surface, squeeze to form a star. Without releasing pressure, move the tip in a tight rotation above the star. (3) Release: stop pressure 3/4 of way around circle then move tip around to starting point and pull tip away.