I did a search for this and don't see a thread already on this topic. Can anyone tell me how to do Cornelli Lace? It is so beautiful and dainty. I'd really like to try it. What icing do you use? How thick should it be? How do you hold the bag? How much pressure do you apply? Is the bag close to the cake or far away? I assume you use something like a 3 or 4 tip to do it in (I'm sure a 1 or 2 would work too). Please help. I've gotta do a cake this weekend and would love to try it out. 
