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Tutorial for perfect rosette’s
Rule 1: Prepare a perfect stable whipped cream or buttercream frosting.
Rule 2: Use 1M or 2D nozzle(open star nozzle).
Rule 3: Hold the piping bag perpendicular (90’) to the cupcake and pipe an ‘e’.
Rule 4: Add equal pressure and gently lift off at the tail of ‘e’.
Rule 5: Add sprinkles of your choice and enjoy😉
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