Piping Swirly Cup Cakes

Baking By jane1389 Updated 9 Sep 2008 , 12:32pm by Meemawfish

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jane1389 Posted 9 Sep 2008 , 7:02am
post #1 of 3

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.

2 replies
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amoos Posted 9 Sep 2008 , 8:03am
post #2 of 3

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!

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Meemawfish Posted 9 Sep 2008 , 12:32pm
post #3 of 3

The Wilton tip is 1M. HTH. icon_biggrin.gif

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