Decorate with: Star tip 21 and medium consistency icing. Hold bag at 45° at 6:00, with tip slightly above surface.
Squeeze bag to form a shell. As you begin to form a shell, squeeze hard, letting the icing fan out. To form curve, lift tip up and over the shell as you move tip from 9:00 (right- or left-handed) to 12:00 to 6:00. Relax pressure, lower tip. Pull tip straight toward yourself at 6:00 to form tail. Relax pressure, lower tip. Pull tip straight toward yourself at 6:00 to form tail.
Repeat with another shell, curving from 3:00 (right- or left-handed) to 12:00 to 6:00. 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. If you are making the border on a round cake, turn the cake as you go so that the back of the bag is at 6:00 and you are working toward yourself..
Hint: Use the cupcake nail from the Decorating Nail Set (p. 162). This nail works like a turntable in your hand, allowing you to pipe a border while rotating the cupcake.
Want to stay in touch with the latest from Wilton?
Receive great Wilton decorating ideas and much more! Learn more