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Reverse Shell Zoom

Reverse Shell


Reverse shells look spectacular as top and bottom borders and as framed areas on your cake.
Skill Level: None
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Additional Information

Step 1

Fit decorating bag with star decorating tip 18 and fill 1/2 full or less with medium consistency icing.

Step 2
Step 2

Hold the decorating bag at a 45° angle at 6:00, with the tip slightly above the surface.

Step 3
Step 3

Squeeze hard, letting icing fan out generously as it forces the tip up. To form curve, lift tip up and over the shell as you move tip from 9:00 to 12:00 to 6:00.

Step 4
Step 4

Relax pressure as you lower the tip while pulling the bag towards you at 6:00 to form a tail.

Step 5
Step 5

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. Repeat with another shell about 1/4 in. away from where you ended the previous one in the opposite direction, curving from 3:00 to 12:00 to 6:00.

Step 6

Hints:

The look is even fancier finished with a dot or a star at the center of each shell curve.

An alternate way to use this technique is to have one shell on top of the cake and the second shell on the side with the tails meeting at the edge.

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Ingredients

Products

Buttercream icing ((medium consistency))

Tools

Products

Tip: 21 ((use tip 18 for practice))

 
$1.19  

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Disposable Decorating Bags

Disposable Decorating Bags

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Reverse Shell is rated 4.5 out of 5 by 16.
Rated 5 out of 5 by from Nice the cake look beautiful
Date published: 2010-12-05
Rated 5 out of 5 by from This is the BEST border! I use it on simple round cakes and it adds a nice touch! The cakes with reverse shell borders never look like supermarket cakes! I've been decorating for a while, but I still repeat "left, right, left, right, ..." so I don't mess up the alternating pattern.
Date published: 2010-12-04
Rated 4 out of 5 by from I learned this in my wilton class a few months ago. At first it was difficult for my because I'm left handed. But once I got the hang of it, it's easier everytime. And the cakes look amazing.
Date published: 2010-12-04
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