Holding decorating bag at a 45° angle and using medium consistency icing, squeeze steadily.
Right handers: 45° at 3:00. Left handers: 45° at 9:00
Wide end lightly touching surface with narrow end facing down and away from surfaceKeep the wide end of your tip touching the cake with the narrow end down. Move wrist up to pull up icing.
Move wrist down to complete one curl of the ruffle.
Repeat up and down motion.
Raise and lower the narrow end as you move around the cake. Repeat this motion for the entire ruffle.