Instructions

1. Set the cake and cake plate on a large tray or plate to catch any icing that drizzles off the edges of the cake. For a very large cake such as a sheet cake, you can lay parchment paper or wax paper on the counter to catch the icing. This step isn't necessary, but helps control the mess.

2. Fill a decorating bag or a simple plastic food storage bag with the thin icing.

3. Snip a small piece from the tip of the bag to create a small hole. Hold the bag over a plate or piece of parchment paper, allowing the icing to drizzle out so you can determine the thickness of the icing drizzle. Cut a bit more of the corner to make a larger hole, if desired.

4. Hold the bag vertically over the cake, positioned at one corner of a square cake or at the edge of a round cake. Squeeze the bag with light pressure to stream the icing from the bag.

5. Drag the bag back and forth across the cake in a zigzag motion, allowing the icing to drizzle down the sides of the cake before beginning your way back across the cake. Maintain constant light pressure on the bag so the icing stream doesn't break off while drizzling the cake. Zigzags are one of the most common application styles, but you can also apply it in straight lines or swirls.

6. Release pressure on the bag and lift the tip away to stop the stream when you reach the opposite side of the cake. If desired, reposition the tip and drizzle a series of perpendicular zigzags across the cake.