What you need:
- Buttercream icing
- A decorating bag
- Tip 21
Step 1: Fit the decorating bag with tip 21 and fill 1/2 full with medium consistency icing. Hold the decorating bag 45°; the tip should be slightly above the surface. Squeeze bag to form a shell. As you begin to form a shell, squeeze hard, letting the icing fan out. To form curve, lift tip up and over the shell as you move tip from 9:00 (right or left handed) to 12:00 to 6:00.
Step 2: Relax pressure, lower tip. Pull tip straight towards yourself at 6:00 to form tail.