How do I make smooth swirls on cupcakes, not star swirls? The largest round tip i have is a 21. Will that work? How do I keep the swirl from falling after you swirl it up to a peak? TIA!!!!!!
Well, my tip 21 is NOT smooth.........it is a star tip.
But *any* large opening will work. How ab out using a coupler that does not have the slot on the side.....do you have one of th ose? OR you could even just cut a hole in a parchement bag and use w/o any tip. The farther up the tip of the parchment cone, the bigger the opening will be. Start w/a small cut near the tip, then try; continue until you are satisified w/the size.
Nope, my couplers have the slits... I am glad you said that, I will have to look for some. I will try the cutting the opening of a disposable bag and see if that works. Thank you! I just hope the swirls don't collapse!! I am nervous about that!!
12 is the largest plain round tip.
Can't you just use the regular coupler and angle it so that the icing that comes through the slit part isn't visible?
Just make sure your icing is not too thin and it should hold up. Try it and see if you need to adjust.
A cut bag or parchment should work fine. Those plain couplers are great too.
Just cut the end off of a disposable piping bag and pipe that way. It's the easiest, fastest, and no fail way of doing it.