Figure 37.
To make a zigzag border, hold the pastry bag at a 45-degree angle with the tip touching the cake's bottom edge. Using steady pressure, move along the edge, squeezing the icing in an up-and-down movement, being careful not to go too high. After you have gone 3 or 4 inches, stop squeezing at the point where the tip is near the platter and partially rotate the cake stand. Repeat this process until you have gone completely around the cake and joined the last stroke to the first.