Shell

Noted as an essential cake decoration, the shell is the most popular icing technique of all. The shell is a basic movement that is integral to many decorations, borders and figure piping.

Step 1: Use Tip 21

Fit the decorating bag with tip 21 and fill 1/2 full with medium consistency icing. Hold the decorating bag 45° at 6:00; the tip should be slightly above surface.

Step 2: Squeeze Bag & Force Tip Up

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

Step 3: Relax & Lower Tip

Gradually relax your pressure as you lower the tip until it touches the surface.

Step 4: Pull to Point

Relax the pressure and pull tip away without lifting it off the surface-to pull the shell to a point.

Step 5: Shell Border

To make a shell border, start the second shell about 1/4 in. away from the tail of the previous shell so that the fanned end just covers the tail of the preceding shell to form and even chain.