How to Pipe a Shell


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.
Skill Level: None

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Step 1

Hold bag at 45° angle with tip slightly above the surface.

Step 2

Squeeze hard, letting icing fan out generously as it forces the tip up.

Step 3

Gradually relax pressure as you lower tip. Pull the bag toward you until tip reaches the surface.

Step 4

Relax pressure and pull tip along the surface to form a point.

Step 5

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.

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Ingredients

Products

Buttercream icing ((medium consistency))

Tools

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Standard Coupler

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Size:
Standard
 
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Ideas With This Product

How to Pipe a Shell is rated 4.7 out of 5 by 50.
Rated 4 out of 5 by from The only problem with this technique is to make sure the icing is the right consistency. If it is to watered down it won't hold the shape.
Date published: 2011-05-12
Rated 5 out of 5 by from This is my favorite border to do, simple and elegant!
Date published: 2010-12-06
Rated 5 out of 5 by from I use the shell technique for all my cake borders. In fact, it is one of my favorite techniques to use. Once you practice and become familiar with it, you will find yourself using it more and more as I did. However, you must make sure that you are consistant with the pressure, so the final border will appear even. If you do this, this technique will become a sure favorite for you too!
Date published: 2010-12-06
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