Fit decorating bag with star decorating tip 18 and fill 1/2 full or less with medium
consistency icing.
Step 2
Hold the decorating bag at a 45° angle at 6:00, with the tip slightly above the surface.
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
Relax pressure as you lower the tip while pulling the bag towards you at 6:00 to form a
tail.
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.
Rated 5 out of
5 by
maylynn from
Nice the cake look beautiful
Date published: 2010-12-05
Rated 5 out of
5 by
jennym404 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
moca_27 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.
