kisamarie Posted 26 Feb 2013 , 7:42pm
post #1 of

I had a bride ask me this weekend if I knew how to do it, and I said "No, but I will figure it out!"  Someone help me figure it out, lol!

10 replies
BakingIrene Posted 26 Feb 2013 , 7:46pm
post #2 of

You need a BIG BIG round tip.  The biggest Ateco tip #808 might not be big enough. Maybe just use a large opening in a bag without any tip?  

 

Otherwise it's a regular swirl piling up rather than filling in from the edge.,

 

The DQ machine uses a 1.25" opening with about the same amount of pressure as an icing bag.

kisamarie Posted 26 Feb 2013 , 8:21pm
post #3 of

Awesome, Ill give it a swirl! icon_biggrin.gif

kisamarie Posted 26 Feb 2013 , 8:52pm
post #4 of

ok well cutting a 1.25" opening in my bag didn't work.  Ill have to go get that Ateco tip and try again!

cai0311 Posted 27 Feb 2013 , 8:14pm
post #5 of

Does it have to buttercream? Can you make the "ice cream" cake and then cover with fondant?

motherofgrace Posted 27 Feb 2013 , 8:57pm
post #6 of

i am having a hard thinking of how to describe it, but using the cut bag should have worked.

 

Instead of a swirling motion you start in the middle and squeeze until its the size you want, ease the pressure and repeat.

kikiandkyle Posted 28 Feb 2013 , 12:24am
post #7 of

ALike you're piping out a big blob of frosting, then do another one right on top. Its a great excuse to head over to DQ and treat yourself - research and all that!

scrumdiddlycakes Posted 28 Feb 2013 , 1:38am
post #8 of

It's all about pressure, start with  firm pressure, then let up, then the same firm pressure. Once the two 'blobs' are piped, stop piping and then pull the tip away. You will  have to curl the tip by hand.

The only movement you actually do with the bag is moving straight up away from the cupcake, no swirling.

tcbalgord Posted 28 Feb 2013 , 1:39am
post #9 of

As a DQ worker I can add that one trick is to ease off the pressure towards the end and if at all possible with the cupcake in hand pull down and slightly twist your wrist..  Even us workers cannot get it perfect 80% of the time, gotta love food photographers, they make it look so easy!  Best of luck!

kisamarie Posted 28 Feb 2013 , 3:47pm

I just read somewhere online that DQ's swirl is copyrighted , LOL!  It must be true since I read it on the internet!  I tried to make those blobs but they just looked like blobs not the beautifully smooth DQ swirls, maybe I should just use the copyrighted excuse! LOL....... I don't like to copy other peoples work anyway judge.gif

AllaMarie Posted 1 Mar 2013 , 12:24am
Quote:
Originally Posted by kisamarie 

I just read somewhere online that DQ's swirl is copyrighted , LOL!  It must be true since I read it on the internet!  I tried to make those blobs but they just looked like blobs not the beautifully smooth DQ swirls, maybe I should just use the copyrighted excuse! LOL....... I don't like to copy other peoples work anyway judge.gif

I saw this on TV^ ..

 

 

might want to look into it!

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