Decorate with: Star tip 21 and medium consistency icing. Hold bag at 45° at 6:00, with tip slightly above the surface.
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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