I have a terrible time with shell borders, they never come out right. Also, I hve seen dozens of different "shell borders" that never look the same. Perhaps it's the tip, I use a 16, which may be too small. Could you please tell me what tip, and technique, is used in these? Also, do you do individual shells, or a run? Gramma taught me individual, but at the bakery she taught me to do runs of shells with a squeeze and drag motion. Some shells I've seen roll over on themselves, some just fan out. What is correct?
http://www.atkinsfarms.com/wedcakealbum.html
Cake A1A, cake 15, also (think it's) roses on cake 29 look interesting
TIA!
Nichole
I am not sure what your asking. But I think you are talking about a rope border. That rolls over itself. I have several in my photos. If you take a look at mine then ask ?? about them I can maybe answer better knowing what you mean.
Hey sorry about suggesting to look at mine. I forgot about poor picture quality.
Actually, just the basic shell border. I can't do it! My shells look like they folded over themselves, instead of just fanning out beautifully.
Like these. Mine fold over like this, instead of fanning out. (Not my cake)
http://www.cakecentral.com/cake-photo-89209.html
It not only depends on what tip you use, but also how much pressure you use when squeezing and if you are letting the shell build up as you squeeze and easing up on the pressure as you move your hand to the end of the shell where it tapers off. Here is a cake I made using the same size shell tip for the top and the bottom borders, and yet the shells look different. It is because I used quite a bit more pressure on the top border and let the center of the shell build up before easing off. I used an Ateco #822.
For a medium sized shell I like a #30 or #26. For very small shells I like a #16.
ShirleyW -
That is one awesome cake!
Theresa 
Maybe you are twisting (rolling)your wrist too much ...the only reason I say this is that is how my Aunt does her shell border and it turns out to look more like a snail than a shell, it seems she exaggerates the motion and her shells look different.
An open star looks like a piping tip with a rough spiky edge on the outside instead of a smooth edge....I believe the one I use is a 22, my favorite.
http://www.sugarcraft.com/catalog/misc/tips.htm
this link gives a chart to look at tips......
I have put the bottom of a paintbrush up inside the bottom of a closed star tip to push the tines out and MAKE it an open star tip...it works!
GOOD LUCK!!!
I agree, Shirley your cakes are all beautiful! Love the one you show here.
On the star tips I would take out what you have and practice. Squeeze them hard and softer and see what you come up with.
It looks like on the cake you showed you were lifting your hand in an up and over movement while you squeezed. Try just holding it and squeeze then let it puff up and pull down with very light presure.
Practice and you will see all the different ways the tip will work for you.
Sorry I am a dummy 
I didn't notice your links before. So I wasn't sure what you were talking about. I guess that is what I get for multi-tasking 
It looks like your getting your answer so I will go back to cleaning MIL is coming over tomorrow
Oh, and what's "open star tip" versus "closed star tip"?
Open star tip has the points sticking straight up- like a crown. Closed star tip has the points curving in towards the center. HTH!
Amber
Hey, Zmama- check this out:
http://www.cakecentral.com/article42-Decorating-Tip-Numbers.html
Amber
I have a terrible time with shell borders, they never come out right. Also, I hve seen dozens of different "shell borders" that never look the same. Perhaps it's the tip, I use a 16, which may be too small. Could you please tell me what tip, and technique, is used in these? Also, do you do individual shells, or a run? Gramma taught me individual, but at the bakery she taught me to do runs of shells with a squeeze and drag motion. Some shells I've seen roll over on themselves, some just fan out. What is correct?
http://www.atkinsfarms.com/wedcakealbum.html
Cake A1A, cake 15, also (think it's) roses on cake 29 look interesting
TIA!
Nichole
I use Wilton tip #32 for most of my shell borders...the best way to learn is to practice,practice,practice and then practice some more....its all in your pressure and release. To get the best feel, try inverting your cake pan and practice doing your shells around it, wipe them off with your rubber spatula and reuse the icing over and over..of course this is for practicing purposes not eating.
Good Luck and Happy Baking, Mary 
OK Zmama with CC out did you practice your shells??? Gotta give you some Crap 
Kay - I had to stay away from cakes, felt my heart wrenching every time I thought of icing, and the loss of CC, thankfully it was temporary!
BUT I made beef jerky, fried ice cream, finished up some paperwork that I've been meaning to do for a while, looked over my classes that start tomorrow... It was well used (and needed) time away, but I could have done more if I didn't hit refresh every five minutes! 
And how did you pass the time?
Ok I had a after christmas with my MIL (the post I did last night I was cleaning for her arrival) I had to cook a lunch for us(totally 
So when she left I came to CC and I needed pics for a simple small wedding cake(justice of the piece) and no CC So I went to the kitchen and started dish water. Funny thing CC came back on and I just went to the kitchen to get a drink and started laughing. The dishes are mocking me and crying where did you go we miss you and I said see you later (ps the water is ICE cold)
That is TOTALLY a "honey, would you please" moment - hate icy dish water, clumps of bc stuck to the sink, yuck!
Of course, I stayed up just to give CC moral support on coming alive again, now it's way past bedtime trying to read what I missed the last couple of days while cleaning the house. Plus, with classes again, my CC time will be limited. Oh, the sacrifices of education and a clean home!
Good night see you tomorrow and expect you to PRACTICE your SHELLS How else are you going to learn I had to do it
First off Shirley, that cake is gorgeous and so are you btw!! Nice picture!
Anyway, I like to use a #199 shell on occasion on top and bottom. I typically also use a larger open star tip on my bottom and then the next smallest on the top. It's a balance thing with me! 
Plus that's what I was taught. Of course you can do whatever you want!
I too have become so dang tired of the same old shell border that I decided to try new things. I incorporated Lambeth method in mine just for practice. My customers don't mind me using their cakes for my practice. Of course the Lambeth method is typically done in royal icing but I had buttercream and thought I'd give it a try. It really adds a unique look to the cake. A very personal touch as well. My customers are flattered that I take the time to do so much detail. Hey, it's practice is how I look at it!
Just experiment with different styles. We have so many great techniques for borders here on CC. I just love looking at them all. My favs to look at are sheet cakes since that's pretty much all I do. I do the reverse shell more now because of CC! It's just so pretty. Mine is definately not perfect but getting better.
Amy
Alright, Kay, I've been practicing! I think I was moving my tip too much, instead of letting the icing do its thing. Plus, undoing the bad training of push-pull-push-pull to make them quick like the bakery did. Those were more like the top of an S connected to the bottom of an S, like connecting printed letters in cursive. HORRIBLE! Now, thanks to you all, I'm learning it. Will post some for critiques (honest, even if they're horrible!!!) soon.
Amy, I found my 199, trying it tonight for practice. MUCH better than the tiny 16 for the look I am going for. Thanks!
This forum topic has helped me. I hate doing shell borders because they don't look pretty and full. I guess I have to practice, practice, practice. Thanks for bringing this topic up, Zmama! 
Okay, here they are!
The top left is the "old" way I was taught, and why I hated shell borders! The rest are practice shells.
Please, honest critiques. I'm doing our wedding cake in June, and *possibly* a close friend's small wedding cake for May (free), so I need to improve.
They look AMAZING!
What a difference - I have to get that tip now, I don't think I already have it.....
Should the reverse shells be a little closer together? They look nice, very neat, perfectly formed, but something seems difference about them to me, of course it could just be me
WOW Zmama they are looking great I see a huge improvement. You were practicing 
I wish mine looked that good. Which tip was that?? I am working on a simple 8in round wedding cake tonight. It is for a co-worker on my SIL. They are giving it to her as a gift. They are getting married at the courthouse. So it is a way to get my name out there some more. And I just might have to practice some of those shells to put on it
Thank you! I was switching tips to see what I liked, and this is a 32. Tip to tail, each shell is close to an inch long. The bc was med-stiff, stiff enough to form a rose but not enough to hold the rose shape, because it's what I had in the practice bowl (mix of scraps). I'm going to go with medium next time, so it is a little smoother and sticks better.
Sweet Results - I think you're right about the reverse shells. It's my first time with them, just playing around during practice. Any other suggestions? Is the next shell supposed to sit on the tail of the first, or next to? CC was down, so I didn't have an example to work from.
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