Step 17 With the 104 tip , repeat step 1 on top of the ruffles you ’ ve just piped .
Step 18 Step 19 Using a 4B , pipe a ring on the inside of the ruffles to create an even foundation for the shell piping that will go on top of the cake . This ring will ensure the shell piping doesn ’ t sink into the centre of the cake and maintains height .
Using the 125 , repeat the same technique on the inside of the cake . This is a detail that you cannot see until you look at the cake from the top but it makes a difference to the finish of the cake , especially from a birds eye view .
Step 20 With the 4B on a 45 degree angle , start piping a shell border on the top of the cake . A shell is created by piping and then stopping the pressure as you pull downwards to create the tail of the shell .
Step 21 Step 22 Apply star sprinkles to the top of the flourishes .
Apply gold painted chocolates to cake .
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