Star tips: you don't have to collect them all. variety from number 14, 16, 18, 21, 22, 30, 32, and 199. Use 4B, 6B, 828, 869, for cupcakes and on the pie edges.
Star, Step by Step: Use small or large star tips. Hold the bag straight up, squeeze out icing to perform a star. Stop pressure before lifting the tube away. To make star fill in, anytime you are going to pipe another one just pipe the next star close to each other so you will not have a gap in between.
Rosettes, Step by Step: Squeeze the icing like in the star making, but the you go around just a small around like making bulb. Stop squeezing as you go to the top and no pointy end.
Shell 2, Step by Step: Hold the bag at 45º angle and squeeze to make bulb, less pressure and bring the tip all the way down and stop squeezing. Make the next shell just right at the end of the tail. Slightly different than the simple shell borders.
Reverse Shell, Step by Step: The perfect choice for a female cake and formal look on cake. Hold the bag at 45º angle. Squeeze the icing like you were making a shell border, swing the tube to the left in a curve as you less squeezing to form the tail of a shell. Stop pressure and pull the tube away. Repeat, by swing the tube to the right as you form the tail. Keep practising until you get the hang of it.
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