Step 25 Using the Hot Pink bag , change the tip to a 14 . Finish off the top edge of the cake with a small shell border .
Step 26 Using the Rose bag with the 4B tip , repeat step 13 to create large flourishes where the swags meet .
Step 27 Repeat step 4 with the top edge of the cake .
Step 28 Step 29 Step 30 Using the Rose buttercream bag with the 4B . Create a shell border on the top of the cake .
Repeat step 19 with the Hot Pink and tip 14 on the top tier .
Using the Rose buttercream and the 4B tip , pipe 5 bigger swirls on the top of the cake . This is where the cherries are going to lay . I do tend to stick with 5 cherries per cake . Feel free to add more or less ( note that odd numbers looks best !)