The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.
Decorate with: Star tip 21 and medium consistency icing. Hold bag at 45° at 6:00, with tip slightly above the surface.
Squeeze hard, letting icing fan out generously as it forces the tip up
Gradually relax pressure as you lower tip. Pull the bag toward you until tip reaches the surface. Relax pressure and pull tip along the surface to form a point.
To make a shell border, start your next shell so that the fanned end just covers the tail of the preceding shell to form a chain.
Hint: Lift the tip only slightly when piping, to avoid a bumpy look.
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