June 2024 Cake! Magazine | Page 18

Step 1
Lay the 104 tip flat to the board with the narrow end facing outwards . Pipe small semicircles all the way around the board .
Step 2
Using the 4B tip , hold the piping tip at an angle on the board and pipe upwards on the side of the cake . Try and maintain consistency the whole way around the cake .
Step 3
Using the same technique as step 2 , use the 21 tip to pipe smaller shells covering the tops of the larger shells .
Step 4
With the round 4 tip , apply string piping to the tops of the larger shells . If you make a mistake , you can easily remove the piping with a skewer and start again .
Step 5 Step 6 Step 7 Step 8 Rather than apply the shell piping from every shell like the last step , now apply string piping to meet every second join to create different layers .
With the same tip , move onto the tops of the smaller shells and apply string piping to every third shell tip .
Using the 104 with the narrow end facing outwards and at a 45 degree downwards angle , apply swags just above the shell piping to create texture and layers .
Change to the 14 tip and start piping just above the swags just applied . Keeping the tip at the same angle , move your wrist up and down to create tapered V shaped piping .