Step 1 Load piping bag with 125 tip and Raspberry buttercream . Starting around 1cm away from the side of the cake , start piping a ruffled edge on the base of the board . Make sure to use the narrow end of the tip pointing towards you . Once squeezing , move your piping tip left and right so the buttercream layers onto itself .
Step 2 Using the same 125 tip and Raspberry buttercream , change the direction of the piping tip so the narrow end of the piping tip is facing downwards . Making contact with the cake , start piping and wiggling your piping hand up and down to create swag ruffles . Whilst making this motion , carefully move the piping tip downwards and upwards again to create a swag shape ( V ) on the side of the cake . It is important to always maintain ( atleast ) contact with the wider end of the piping tip to the cake . The pressure and pace you use will change the outcome of the pipingthis all comes with practice and personal preference .
Step 3 Load a piping bag a Rose buttercream and the 4B tip . Start piping a shell border around the base of the cake . Using a 45 degree angle , use a medium pressure to push buttercream out of the tip . Once you have enough to create the shell , top pushing buttercream and pull your piping tip downwards to create the tail . To make the shell extra tidy , aim the shell inwards between the side of the cake and the gap we created with the ruffle border .