Instructions

1. Place a round cake on a cake platter.

2. Using a frosting knife, apply a layer of frosting to the top of the cake.

3. Place the other cake on top of the first cake.

4. Place a mound of frosting on the top of the cake and use the frosting knife to smooth it out over the top of the cake and down over the sides. Use enough frosting so that the entire top and sides of the cakes are completely covered with frosting.

5. Use a wet cloth to gently wipe away any excess frosting that may have smeared onto the cake platter.

6. Fit tip #21 onto a pastry bag and fill the bag with frosting.

7. Create a shell border at the base of the cake, at the place where the cake meets the cake platter. Hold the pastry bag at 45 degrees just above the area where the shell will be.

8. Squeeze the pastry bag hard and let a wide amount of frosting come out without lifting the bag so that it looks like a shell.

9. Squeeze the bag with lessening pressure as you lower the bag to the surface of the cake, then lift the bag away at a horizontal angle so that you create a point.

10. Repeat the same process and create your next shell just over the point of the first shell. Continue until the border reaches all the way around the cake.

11. Make another shell border all the way around the perimeter of the top of the cake.