Rosette Icing Technique For Cupcakes

Decorating By Leigh-Beth Updated 18 Mar 2010 , 10:32pm by Leigh-Beth

Leigh-Beth Posted 17 Mar 2010 , 7:18pm
post #1 of 6

What is the technique used to cover the whole cupcake with a rosette? I have about 50 to make for Sunday. Thanks.

5 replies
LeckieAnne Posted 17 Mar 2010 , 7:27pm
post #2 of 6

Just make a large rosette with the 1M tip, I believe. It's a very large star tip - fits only in the larger piping bags.

ayerim979 Posted 17 Mar 2010 , 7:37pm
post #3 of 6
erinalicia Posted 17 Mar 2010 , 7:51pm
post #4 of 6

use the large 1M tip and start your rosette from the center of the cupcake going outward. Just turn the cupcake or use your wrist, whichever you are comfortable with. You can always practice on parchment to get the feel of it, then just scrape off the icing to reuse.

ninatat Posted 18 Mar 2010 , 4:14am
post #5 of 6

if you go to u-tube they have a lot of tutorials on cupcakes some did it starting at the outside some on the inside, i just made some and i like the inside better, you can just put that tip in the bag, no coupler

Leigh-Beth Posted 18 Mar 2010 , 10:32pm
post #6 of 6

Thank you all for your suggestions. I will check out U-tube. I'm sure that I am making this harder than it seems.

Quote by @%username% on %date%