Click To Mark Complete
Hold bag at 45° angle 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.