Fit the decorating bag with tip 5 and fill 1/2 full with medium consistency icing. Hold the bag and tip at 45° angle at 3:00 slightly above the surface of your cake.
Squeeze as you lift tip slightly so that icing fans out.
Relax pressure as you draw the tip down and bring the bead to a point.
To make a bead border, start the end of your next bead so that the fanned out end covers the tail of the preceding bead to form an even chain.