This vintage tip is one of my favorites to use. It’s important that the frosting is stable. Fill a piping bag only half full with frosting, this makes it easier to handle the piping bag.
Start at the edge and go zig-zag all the way across the cupcake, then finish by gently pressing the tip into the piped frosting, release the pressure and remove the tip.
Decorate with some beautiful sugar pearls or dragées.
It will take some practice to get it right, but remember: practice makes perfect!
Hugs from me to you.