When I write on a cake there are always these little tips that come up on the end of each letter. How do I push these down?? This might not make sense.
YOU CAN ALSO SORT OF CIRCLE AROUND (SORRY FOR THE CAPS!) as you finish each letter. But gently pushing it down after it crusts a little is a lot easier and less stressful!
I just dip my finger in cornstarch very lightly and push the tip down. Maybe what causes this is icing being too stiff for writing? Whatever causes it, it happens to me too.
Try releasing the pressure before you end and then swirl the tip. I still have problems once in a while, but this helps.
As you come to the end of the writing begin to release the pressure on the bag and instead of pulling up to release pull the bag towards you. This should work.
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