Step 3 First, we’ ll start with practising our piping tip Loyal # 6B.
Practice your pressure. Before going straight onto your cake, take a moment to practice on a cake board. Get a feel for the pressure needed to create a shell shape.
Hold the bag at a 45 ° angle. Position your piping tip just above the base board. The tip should be angled slightly away from you, around 45 degrees.
Pipe and pull. Squeeze the bag with steady pressure to let the COPHA pure white frosting fan out slightly into a mound. Then, release pressure and pull the tip away, dragging the buttercream towards yourself into a tail. This creates the classic shell shape.
Repeat and overlap. Start your next shell just over the tail of the previous one to create a seamless, overlapping pattern. Consistency is key— aim for even spacing and pressure each time.
Adjust if needed. If your shells look too short or flat, you may be pulling away too quickly or not using enough pressure. Too long or stringy? Try releasing pressure sooner and pulling back less.
Pro Tips for Success: Use medium consistency COPHA pure white frosting— too stiff and it will crack, too soft and it won’ t hold shape. If your hand gets tired, pause! Consistency beats speed.