Step 16
Use your 4B piping tip to create a shell border on top of the ruffles. Hold the piping bag at a 45-degree angle to the cake, squeeze and slightly lift, stop squeezing and flick your wrist downwards to create a shell. Repeat until the border is complete.
Step 17
On top of the cake, use tip no. 14 to pipe straight lines in the shape of branches. Follow this by piping petals with tip no. 104, pointing the smaller point of the tip towards the cake and piping in the shape an‘ M’ to create texture.
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