Rosette On Reg Cupcakes?

Decorating By mmhassa2 Updated 21 Nov 2014 , 2:16pm by Dayti

mmhassa2 Posted 21 Nov 2014 , 2:24am
post #1 of 9

What tip size is usually used? Basically the client wants the giant cupcake (pictured below) to match the regular sized ones.  I have the tip for the giant cupcake rosette, but what should I use for the cupcake?

 

Also any idea how thy were able to get the polka dots on the candy melt shell? Thanks :)

8 replies
oftheeicing Posted 21 Nov 2014 , 2:32am
post #2 of 9

AI use the 1M tip which is the same that I use for cupcakes.

mmhassa2 Posted 21 Nov 2014 , 2:35am
post #3 of 9

Quote:

Originally Posted by oftheeicing 

I use the 1M tip which is the same that I use for cupcakes.

I use the 1M for the larger cakes and giant cupcakes but thought the rosettes might come out too big? Do you have any links thats shows how its done on a smaller scale?  Thanks

mmhassa2 Posted 21 Nov 2014 , 2:43am
post #4 of 9

As per this video you can use the 8 point star tip, perfect for what Im looking for.  I haven't been able to find it under wilton...any suggestions on a wilton equivalent tip?

 

Watch 6:40:


kazita Posted 21 Nov 2014 , 2:54am
post #5 of 9

Ahttp://m.youtube.com/watch?v=xvpdnm041uQ

Why wouldn't you just use the 1M to do the cupcakes too??

mmhassa2 Posted 21 Nov 2014 , 2:57am
post #6 of 9

Quote:

Originally Posted by kazita 




Why wouldn't you just use the 1M to do the cupcakes too??

Because the 1M makes beautiful large rosette (1 on a cupcake)...since the regular cupcakes need to be similar to the larger rosette cake, to get lots of "mini" rosettes I dont think the 1M would work?

Dayti Posted 21 Nov 2014 , 2:16pm
post #9 of 9

As for the chocolate shell, I would pipe the white dots first, chill, then add the pink chocolate.

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