We all want to be able to bake professional-looking cupcakes worthy of our favorite Food Network judges, but it’s a task that’s easier said than done. Even for frosting rookies, with a few tips and knowledge of basic icing styles, you’ll be able to turn out beautifully decorated desserts!
Cupcake frosting tips:
- Never ice a warm cupcake.
- Cupcakes are best iced with a piping bag. Long tools and spatulas can crumble the delicate cake and lead to a messy appearance.
- To easily fill your pastry bag, add the appropriate tip, and then place the bag loosely over a tall drinking glass. Fill halfway with the frosting, and you’re good to go!
- Always grip the piping bag with two hands—one at the top, to adjust the amount of icing coming through the tip, and one at the bottom for more control.
An oblong piping tip to create flowers of all shapes and sizes
Open Star (6 points):
6-pointed tip to create a tight swirl effect
Open Star (12 points):
Larger points used to make more dramatic looking ridges
Open Star (small):
Forms cropped ridges; close to the cupcake
Makes a shorter, less spiky swirl
Can be used to create a lattice effect, grass-like shapes, etc.