Ingredients Ready-To-Use White Decorator Icing - 1 lb. Can Tools 12-Inch Disposable Cake Decorating and Pastry Bags, 100-Count 12-Inch Disposable Cake Decorating and Pastry Bags, 100-Count Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Instructions Click to mark complete - Before piping, create a pattern to ensure even spacing and depth. Pattern can be draw on gingerbread house using Food Writer, dots of icing, or piped drop strings - Using a Tip 16 (or any small star tip) or a Tip 3 (or any small round tip) hold the bag at an angle. - Squeeze, moving the bag and tip in an up and down motion as you trace the pattern - To end a section, stop pressure and pull tip away. - Tips:The pressure on your bag determines the thickness of the line. Squeezing lightly will create thin zigzags and squeezing heavily will create thick zigzags.For even zigzags, try to keep steady pressure throughout piping. For zigzags with tapered ends, use a lighter pressure to start, increase pressure as you move down towards the middle, and decrease pressure as you move up to end the section.The movement of your arm determines the height of the waves and the distance between them. A tight up and down motion will create tight zigzags, and a relaxed motion will create a loose zig zag. Resources How to Pipe a Zig Zag
