Step 13 Using the Rose buttercream with a 4B , aim the piping tip just under where the tops of the swags meet . Push out the buttercream , stop pressure when you have enough and quickly flick your hand upwards to create flourishes .
Step 14 Repeat this with the Raspberry buttercream with a 21 tip . I have aimed them much closer to the top for a nice layering effect .
Step 15 Using the Hot Pink bag with a 14 tip , pipe a small shell border on the top edge of the cake in between the swags .