Step 4 Load a bag with a small coupler , tip 70 and Hot Pink buttercream . Hold the top so the opening of horizontal . Aim the bag at the top joins of the swags . Start pushing out the buttercream and move your hand upwards and downwards twice in small movements . This will cause the buttercream to fold over onto itself , creating the bow . Stop applying pressure and quickly pull downwards and away to create the tails of the bow . Do this at all top joins of the swag .
Step 5 Step 6 Repeat step 1 with the 125 on the top of the bottom tier . To add extra interest , aim the narrow end of the tip a few millimetres off the edge of the cake .
To fill in some gap , use the same bag and piping tip to run some buttercream just behind the ruffle that was just piped . This helps with propping up the shell piping and minimising any collapsing from layering piping .