Instructions

1. Transfer the colored butter cream icing into a small piping bag with a coupler inside.

2. Attach a #2 tip to the coupler and secure with the coupler ring.

3. Gently squeeze the piping bag until the icing starts to flow from the end. Set the piping bag to the side.

4. Take a toothpick and lightly draw the scroll work pattern into the base icing of the cake. Do not gouge the icing with the toothpick; it should leave a light mark in the icing for you to use as a guide. You can use an icing press instead of the toothpick. Icing presses are plastic scroll work patterns that you lightly press into the icing. An indention of the pattern is left for you to use as a guide.

5. Pick up the piping bag and begin to pipe an outline by following the indentations in the icing. Use a medium speed. If you go too slowly, the icing will skip and not go on smooth. If you go too fast, it will look shaky and uneven.

6. Change the tip to a #3. Overfill the outline that you did with the #2 tip.