The nice thing about piping harp seals is the real thing pretty much resembles a puddle of icing all on its own. There's not a whole lot to it! All you'll need are round tip #12, petal tip #101, parchment paper squares, white stiff consistency royal icing, a dusting pouch filled with a 50/50 blend of cornstarch and powdered sugar, and a black Gourmet Writer. Start by piping an elongated teardrop for the body. Hold the tip just above the surface and at about a 45 degree angle, pipe a ball, and as the ball forms, pull the tip away. After about half an inch, stop pressure and pull the tip away.