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Reverse Shell Zoom

Reverse Shell


Reverse shells look spectacular as top and bottom borders and as framed areas on your cake.
Skill Level: None

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Additional Information

Step 1

Fit decorating bag with star decorating tip 18 and fill 1/2 full or less with medium consistency icing.

Step 2
Step 2

Hold the decorating bag at a 45° angle at 6:00, with the tip slightly above the surface.

Step 3
Step 3

Squeeze hard, letting icing fan out generously as it forces the tip up. To form curve, lift tip up and over the shell as you move tip from 9:00 to 12:00 to 6:00.

Step 4
Step 4

Relax pressure as you lower the tip while pulling the bag towards you at 6:00 to form a tail.

Step 5
Step 5

To continue the reverse shell border, pipe a chain of swirling reverse shells, with the fan end of each new shell covering the tail of the previous shell. Repeat with another shell about 1/4 in. away from where you ended the previous one in the opposite direction, curving from 3:00 to 12:00 to 6:00.

Step 6

Hints:

The look is even fancier finished with a dot or a star at the center of each shell curve.

An alternate way to use this technique is to have one shell on top of the cake and the second shell on the side with the tails meeting at the edge.

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Ingredients

Products

Buttercream icing ((medium consistency))

Tools

Products

Tip: 21 ((use tip 18 for practice))

$1.19

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Disposable Decorating Bags

Disposable Decorating Bags

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Reverse Shell is rated 4.5 out of 5 by 16.
Rated 5 out of 5 by from I just used the reverse shell border for the first time last week on a cake I made for a friend. For some reason when I took the Wilton decorating class I found it difficult and thought I'd never use it, but it turned out beautiful on the top of the cake. You just have to pay close attention to alternating the direction of each shell. I loved how it looked.
Date published: 2010-11-30
Rated 5 out of 5 by from This is the BEST border! I use it on simple round cakes and it adds a nice touch! The cakes with reverse shell borders never look like supermarket cakes! I've been decorating for a while, but I still repeat "left, right, left, right, ..." so I don't mess up the alternating pattern.
Date published: 2010-12-04
Rated 4 out of 5 by from I love using this as a top border. It really covers not quite square edges and allows fexibility on the corners. You do have to concentrate to make sure you keep alternating directions, but mistakes tend to blend in fairly well.
Date published: 2010-11-29
Rated 4 out of 5 by from I learned this in my wilton class a few months ago. At first it was difficult for my because I'm left handed. But once I got the hang of it, it's easier everytime. And the cakes look amazing.
Date published: 2010-12-04
Rated 5 out of 5 by from I am dyslectic and find this technique difficult to do. Just cannot wrap my brain around it. It is one of the prettiest borders to make, just wish I could do it.
Date published: 2010-11-30
Rated 5 out of 5 by from I ABSOLUTELY LOVE this technique. It does "fancy" up a cake border. I use it often and it also helps to take up more space if you have any mistakes to cover up!
Date published: 2010-12-03
Rated 4 out of 5 by from I love this border but have not mastered it yet. Just can't find the movement of the wrist. I think it really dresses up a cake and makes it look expensive
Date published: 2010-12-02
Rated 1 out of 5 by from I was taught how to do this last week in course 2 and I just could not get the technique. I didn't mind because I don't think it is one I would use much.
Date published: 2010-11-29
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