Creating fun variations on a timeless design is something that any level baker can do!

Easy technique, fun design!

This Pink Ombre Shell Cake was designed from “left over” frosting. I had a variety of colors and thought that putting them together on one cake might be a fun idea!

I call this a “shell cake” because that is the technique I have used. The decorating tip is most commonly known for the shell pattern it creates.

To make this cake you will need:

6-inch tall cake (I used chocolate cake)

5-7 different shades of buttercream frosting (I used shades of red)

plastic disposable pastry bags

#864 Ateco decorating tip (see how I store my tips here)

rotating cake stand

Easy technique, fun design!

Begin by placing all of your buttercream into pastry bags.

Cover cake in a crumb coat. (A rough coat of frosting meant to seal in crumbs)

Place cake on a rotating cake stand.

Insert a #864 tip into an empty pastry bag and then drop in a bag with your first (darkest) color of frosting.

Starting at the bottom, hold your pastry bag next to the cake, or parallel. Apply pressure and let the frosting create a little mound shape. Slowly move the tip down, then release pressure and pull away. This is a basic “shell” design. Repeat around the entire cake.

When you run out of frosting or have completed 2 rows of the shell design, move on to the next color.

Easy technique, fun design!

Continue up the side of the cake and over the top edge. Repeat that same design around the top of the cake.

Finish with your lightest color (or white).

Here is a video on how I created this cake!

Easy technique, fun design!

I created this cake LIVE on my facebook page, something I do every Tuesday at 11:00am CT. Join me next Tuesday and Let’s Bake!

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. AMANDA!!! I didn’t know you were LIVE!! go live too!!!!! I am SOOOO watching you next time!!! YES! And this cake…ahhhh i can look at it with adoration… Gorgeous!

  2. I use Wilton tips,could you please use the number as to the Wilton tip would be please? Thank you so very much.

    1. Hi, Christine! I work with iambaker and am happy to help with questions. Check out this Cake link to help get you started. I hope this helps, and have a great day!

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