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Using a #2 tip and crusting buttercream, pipe design over your markings. I use steady pressure on my icing bag and move the tip in a similar motion to making a shell border. I'm not exact as this is tiny work and most people won't get their nose up to it to "really" inspect it. Allow this to crust well. I allow my piping to dry overnight or minimun of 4 hours. The longer the better.

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