Pillsbury® Easy Frost™ No-Fuss Frosting Decorating Ideas

Point five-star tip at a 45° angle on the top center edge of the cake.
Press nozzle as you move across the cake, creating a ribbon of frosting from top to bottom of cake. Repeat to cover half of cake.
Turn cake; make ribbons parallel to first set of ribbons to cover remainder of cake.

Point five-star tip at a 45° angle on the top center of the cake.
Press nozzle moving it slightly up and down as you move across cake, creating a continuous ruffled ribbon of frosting from top to bottom of cake. Repeat to cover half of cake.
Turn cake; make ruffled ribbons parallel to first set of ribbons to cover remainder of cake.

Point five-star tip at a 45° angle on the top center of the cake using the Pillsbury® Easy Frost™ No-Fuss Decadent Chocolate Fudge Frosting.
Press nozzle, moving it slightly up and down as you move across cake, creating a continuous ruffled ribbon of frosting from top to bottom of cake. Alternate frosting ribbons, using either Velvety Cream Cheese or Vanilla Dream Frosting to create the two-tone striped effect. Repeat to cover half of cake.
Turn cake one-half turn; make ruffled ribbons to cover remainder of cake.

Point five-star tip at a 45° angle starting at the top left side of your cake or brownie.
Press nozzle making straight chains of interlocking "c's," first forming a normal right facing "c," and then interlock with reverse "c." Repeat design from top of cake to the bottom.
Repeat rows of interlocking "c's" to cover entire surface.

Point five-star tip straight down at edge of cake or brownie.
Press nozzle moving it quickly in a zig-zag motion, 3/4-inch wide, all around edge of cake or brownie, being careful not to run off the outer edge.

Point five-star tip at a 45° angle to outer edge of cake or brownie.
Press nozzle making a single straight ribbon of frosting dividing cake or brownie in half. Add three additional, equally spaced, ribbons to each side of center ribbon, about 1/2-inch apart.
Turn cake or brownie a quarter turn to the right. Add a ribbon of frosting down the center, overlapping the previous ribbons. Make three additional ribbons to each side of center ribbon, about 1/2-inch apart.

Point five-star tip at a 45° angle in the center of cookie or cupcake.
Press nozzle, making circles moving outward in one continuous motion. Building on frosting base, make circles moving back toward center. Release and lift nozzle. Top with candy bits, decorator sprinkles or colored sugar if desired.

Point the five-star tip straight down.
Press nozzle gently (amount of pressure determines size of star). Release and lift nozzle, forming a star.
Repeat placing stars very close together to edge of surface. Top with candy bits, decorator sprinkles or colored sugar, if desired.

Insert five-star tip into top center of unfrosted cupcake.
Press nozzle to squeeze out small amount of frosting in center of cupcake.
Frost the cupcake as usual. Top with candy bits, decorator sprinkles or colored sugar, if desired.

Point five-star tip at a 45° angle at the outer edge of cookie or cupcake.
Press nozzle moving in a continuous circle working toward the center. Release and lift nozzle. Top with candy bits, decorator sprinkles or colored sugar, if desired.