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Item# WLTECH-186
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1
Fit decorating bag with star decorating tip 18 and fill 1/2 full or less with medium consistency icing.
2
Hold the decorating bag at a 45? angle at 6:00, with the tip slightly above the surface.
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.
4
Relax pressure as you lower the tip while pulling the bag towards you at 6:00 to form a tail.
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.
6
Hints:
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.