A swirled icing top is a signature of the cupcake and can be done by the average cupcake decorator. A professional baker may be able to pipe the icing into a beautiful and delectable swirl with only one motion, however if you are a beginner it is recommended that you start with a three-step process. The process will increase your success rate and make your cupcakes look as good as the professionally decorated ones. Add this to my Recipe Box.
Place the piping tip in the bottom of the piping bag and fill the bag with icing. Twist the bag at the top and hold it with your non-dominant hand. Place your dominant hand at the piping tip.
Hold the piping tip slightly above the cupcake at its center and, while gently squeezing the bag from the top with your non-dominant hand, rotate the tip away and counter-clockwise from the center. Do this until the icing covers the top of the cupcake. You will be left with a flat swirl.
Pipe the icing on the second tier by starting just above the center of the first tier and moving outward and counter-clockwise. Do not frost all the way to the edge of the first tier.
Place the third and final tier above the second one by piping out from the center and counter-clockwise. Do not pipe to the edge of the second tier. You will be left with a swirl that appears to be done in one motion.
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