Fit the decorating bag with round tip 16 and fill 1/2 full with medium consistency icing. Hold the bag at a 45° angle at 3:00. Hold the tip lightly touching the surface.
Begin to pipe with a light pressure, then use heavier pressure toward the center of the puff, then return gradually to a light pressure to form the tapered end.
To end each puff, stop pressure and pull away.
Repeat as you move in a straight line to form a row of puffs.