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TexasSugar
Posted 4 Nov 2006 , 2:55am
post #3 of 3
I use a thin medium icing when doing these. Another key is try not pipe lines when filling in but to hold the tip in place and let the icing build out around the tip. Also after I am finished I put it the freezer for 10 to 15 mins, pull it out, flip it over and then use my nail to rub out any lines.
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