Tip 1M, start your swirl in the center and swirl out to the edge. I hold the bag at a very slight angle, though in your photo it looks like the center is piped straight up with the angle coming in as you start to swirl.
Here's some I did with the entire swirl at a slight angle:
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1690958
there is a picture tutorial on sugarteachersblogspot.com. i am sorry i couldn't find it for you and attach the link but i am running out the door!
diane
DrakeGore, thank you. I'll check it out. I'm familiar with how to do the 1M swirl rose for cupcakes, but this particular picture puzzled me for some reason. Perhaps it is as PiccoloChellie stated, that the angle of the bag is different. I'll definitely check out the site you recommended though!
PiccoloChellie,
Thanks for the suggestion of the bag angle. That may be my issue!
I know there is a video on youtube of how to do those...but I don't remember who did it. Sorry!
Here's the video, by SeriousCakes. She shows several BC rose techniques, and the one straight on the cupcake is toward the end.[/url]
Here's the video, by SeriousCakes. She shows several BC rose techniques, and the one straight on the cupcake is toward the end.[/url]
Thank you very much! I'll definitely take a look!
I have found that the amount of pressure you use when squeezing the icing out greatly affects the look of the rose. HTH
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