Hello there anyone. I need to make 125 canary yellow cup cakes (decorated the swirly way - high swirls) for a wedding cake next week. Can anyone advise as to:
what type of bag and nozzle is required and
what is the best frosting mixture to hold its shape but taste really buttery and...
how much icing mixture should I make?
Are there any tricks to knowing quantity as I want to make sure I colour it in one batch (and not run out!) so as to have consitency for all the cup cakes.
Many thanks to whoever feels they can advise- jane.
Couldn't tell you about quantity....I would think maybe 5 batches of buttercream....if one batch works for around 24 cupcakes then I'd go with around 5 batches of buttercream. Sugarshack's recipe is DELICIOUS!! But actually I don't use butter in it, still a super yummy taste. For the tip, I use the big wilton star one.....1b or something like that?? I know it's the huge one, not the regular small ones, you'd have to go to their site to double check the actual number/letter though. Any bag will work, disposable are nice b/c you don't have to wash them. And if you're only doing one color, just mix the color paste in with your mixer.....saves alot of arm work. Good luck!
The Wilton tip is 1M. HTH.