when it's piped on a cake. It looks kind of bumpy and almost separated. Can't figure out what I'm doing wrong... I'm not letting it sit before piping, but it still doesn't have a very good consistency. Is it the pressure I'm using when I pipe or is it my recipe? (made with egg whites, not meringue). I need some help from all you "piping" and stringwork pros!

Thanks!

Anyone?