Place royal icing in a pastry bag having a tube with small opening. Press the icing through slowly, following any design one may have in view. Points may be pricked in the flat icing at regular intervals as a guide. It requires some practice to acquire the facility for making very elaborate designs, but straight lines, dots, and circles around the cake are easy to make, and with these a great variety of combinations can be made. Tubes of various-shaped openings are made to give different forms to the icing pressed through them. If one cares to practise making fancy decorations, draw a design on a paper or slab and follow the lines with icing; scrape off the icing when it is done, and repeat the operation until familiar enough with the design to be able to make it without a guide.