This effect is achieved by using a small, slightly dampened paintbrush. If decorating a cake frosted in buttercream, it is best to chill it until firm before doing your piping. (If using buttercream or royal icing accents on a fondant cake, the chilling step is not necessary.) Pipe the outline of the decoration, and then use the small paintbrush to pull a portion of the piping in the direction that works best for your design (usually inward as with our leaves today). It is a very simple yet elegant technique!