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.

The Public Television cake decorating show providing easy projects for special celebrations. Not intended to replace instructional classes.