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Shell

Shell
Average of 68 ratings: 4.7 stars

Difficulty Level: Somewhat Easy
Average of 50 reviews

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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.

Instructions:

Step 1

Fit the decorating bag with tip 21 and fill 1/2 full with medium consistency icing. Hold the decorating bag 45° at 6:00; the tip should be slightly above surface. Squeeze bag hard letting the icing fan out generously as it forces the tip up. Do not lift bag.

Step 2

Gradually relax your pressure as you lower the tip until it touches the surface.

Step 3

Relax the pressure and pull tip away without lifting it off the surface to pull the shell to a point. To make a shell border, start the end of your next shell so that the fanned end covers the tail of the preceding shell to form a chain.