Fit decorating bag with star decorating tip 21; fill 1/2 full or less with medium
consistency icing. If using two colors, fit second decorating bag with petal decorating
tip 104 and fill 1/2 full or less with medium consistency icing.
Hold the decorating bag at a 45° angle at 6:00, with the tip slightly above the surface.
Squeeze hard, letting icing fan out generously as it forces the tip up. Gradually relax the
pressure as you lower the tip, while at the same time pulling the bag toward you until tip
reaches the surface. Stop the pressure and pull tip along the surface to form a tail.
Using the same pressure as the previous shell, start your next shell about 3/8 in. away
so that the fanned end just covers the tail of the preceding shell to form a chain.
To make the flute, hold the bag at 30° angle at 6:00, with the wide end of the tip
touching the surface on one side of the row of shells, the narrow end of the tip up and
between 2 shells. Squeeze and move tip up slightly, allowing the icing to flair in
between the shells. (Let the icing do the work.) Stop pressure, lower the tip to the
surface and pull away.
Lift the tip only slightly when piping shells, for a more uniform look.
You may need to change bag angle and position when working on a cake.
Flute can be piped with same or contrasting color icing.
If your Shell Border with Flute is all one color, use a coupler in your decorating
bag for easy switching of tips.