I'm still working on this writing...ugh.

Anyway, the current method I am trying is tracing over computer printout letters with buttercream icing.

The writing is still a bit squiggly but my big problem now is I keep getting points at places in the letters where I lift the tip. Mostly the ends of the letters. I tried wiggling the bag at the end of the letter instead of just pulling it off, but then I get an extra little curl instead of a point. Any suggestions?

Also, at the start of the letters when I start squeezing the bag, the icing starts to curl around the tip instead of coming out as a straight line.

Thanks.

Let it set for a little to dry and then dab your finger (lightly) in some corn starch to press the tips down. That's one way...I'm sure there are others. Best of luck.

Have you taken the Wilton classes? The way they explain it (in case you haven't) is to touch the tip to the cake, then start to pipe while pulling away from the cake as if you were going to make a rope, then place the icing line where you want it, touch the tip back down to the surface and stop squeezing, then pull away. It takes a bit of practice to do it this way but I really did notice an improvement in how straight the lines were and very few points as long as I stop squeezing after touching the cake and before pulling away. If you can't really understand what I am saying, look for a tutorial video somewhere online, it probably helps to see it. Good luck.

mushbug9 - that makes sense. I'll have to try that! But, what aboutt he rounded parts of letters? Does it work the same way when the lines are curved?

Thanks for the ideas.

Mushbug9, I'll have to try doing it that way. I have never taken any of the classes, that's why I always have a million questions!

Do you find it looks better with tip #2 or #3?

Thanks!

I just use a barely damp paintbrush to flatten my points

I use tip 3 because I am still not practiced enough to not break the strings using a smaller tip. As far as the rounded part goes, its the same thing, you kinda swirl the tip while you form it...or something like that. LOL. Like I said, it does take a lot of practice. Glad I could help.