Step 19 Before moving on with the top tier , change out the Hot Pink coupler to a 14 tip . Pipe a small S-Swirl in between the ruffle & shell piping on the base of each tier . The S swirl starts by piping a near closed rosette . Instead of finishing the rosette , start piping the opposite direction and pipe another near closed rosette . ( If starting clockwise , you would then pipe anti-clockwise , then clockwise and so forth ).
Step 20 Pipe another S-Swirl with the Hot Pink and the 199 tip above the 4B Shell piping on the top tier .
Step 21 Load a piping bag with tip 115 and Raspberry buttercream . Rather than start the swags at the top of the cake , for this tier , aim for the middle of the cake . I don ’ t use a cutter guide for this so I do my best to try and an even amount of swags . Holding the tip with the flat opening vertically against the cake , begin pushing buttercream out of the bag . Whilst pushing , move the tip upwards and downwards slightly to create a layered effect . As this is a swag , be mindful to move the whole hand upwards and downwards to create the shape and to always maintain contact with the cake itself .