A client sent me a link to some cupcakes on the Pink Cake Box site, which I totally adore. She wants her cupcakes to have that tall smooth swirl. I am thinking its just a good stiff icing with a tip 12. Do you think this is correct? Am I missing any important steps?
I think a 12 is too small....you need to get one of those big round Ateco type ones...it takes a big ole' glob of icing to make that swirl! I've done a few lately.
I found this picture, maybe this will be helpful:
Thanks so much! Do you know if Ateco happens to be bigger or smaller than the Wilton 1A? I am trying to figure out if I can pick it up at my local craft store or need to order one.
I'm sorry, I don't have the Wilton one so I'm really not sure about the size comparison...I'd say it should be at least a half inch across, I guess....
I can tell you with 100% certainty that Pink Cake Box uses Ateco tip 809 for their cupcakes.
I just did a search online for the Ateco tip 809 that PinkZiab mentioned and one of the sites that carry it says it's 11/16"...
Wow, you guys rock! Thanks for the information. That is going to be a ton of icing with that large of an opening.
Thanks for the tip number PinkZiab!