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. 
I've never done it myself. But our wilton instructor said all you do is make a long continuous pattern of loose cursive r's and s's. Also she said to make sure that your lines never cross or touch. It looks beautiful on a cake but I am not exactly clear on how to do it. . . I am sure someone else would be of more help. I think that's the general idea though. I am not sure what tip to use either-seems like any small round tip would work...?
Thanks, Jenni, I did read somewhere about the R's and S's, I'm just not sure how close to hold the tip to the cake and how to hold the bag, pressure control, type of icing, consistency and such. I did try with some thinned down buttercream a couple of weeks ago, but it looked like sotas...ugly ones at that...lol 
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