Help - What Icing Tip Makes This Swirl????
Decorating By kimmyginger Updated 27 Nov 2012 , 7:12pm by BakingIrene
Hi, can anyone tell me what tip I need for this swirl??? Can't find out anywhere????!!!! Driving me mad!!!
I've never seen it before today. I really like it.
It almost looks like thin circles of fondant folded & curled. I really hope someone else knows!
Where did you find the photo?
Its a closed star tip - you will hve to have a play yourself to find out angle to hold your hand, pressure to use etc.
This will give you a start
http://www.glorioustreats.com/2011/08/cupcake-basics-how-to-frost-cupcakes.html
It's from a calander of cupcake images but has no info on it! I thought that too!
Oh, thank you a closed star tip! Like a 1c or something??
I thought the star at first as well....but I don't see it making that. Even holding it at an angle.
It just so happens I am frosting some cupcakes with my 1M & I just can't make that happen.
I thought the star at first as well....but I don't see it making that. Even holding it at an angle.
It just so happens I am frosting some cupcakes with my 1M & I just can't make that happen.
If you look at the link in one of the above posts from applegumpam, there's a picture of several styles and the tips that go with them. The closest to this look is the CLOSED star tip IMO...and the bigger the tip the better I think.
I agree the closed star is the closest. I got mine out & still can't get it to fold back on itself like that.
If you check the link I put up you will see that a Wilton 1M is an open star tip - you are after a CLOSED star tip - the ones that look like an asterisk from an 'aerial' view.
As I had a few spare mins I uploaded the OP pic into Google Image search..... wow.... what an eye-opener !! Yep - over 184 'cakers/bakers' using EXACTLY the same image to represent THEIR work.
There are loads of Youtube videos for this technique
I can tell you it IS achieved by using a closed star tip - 2D etc
As I explained, you need to have a 'play' - the same tip can give you many different outcomes depending on the consistency of your icing - the pressure applied - how fast/slow you move the tip - the angle you hold the tip - the direction in which you pipe.
Different people will produce different results.
As a start point, to reproduce this - softer icing - minimal pressure (you don't want ruffles) - fairly fast speed - start at outside and work inwards in a circular motion
My advice to anybody wanting to do cupcakes is to invest in a couple of straight / closed star / open star / petal tips - grab a tube of cheapo toothpaste and a plastic mat and start piping - you will soon see the difference each produces
Star tip and several circles is how you get this look. Any star tip like 19 or 22 or similar pastry tips with no more than 10 teeth.
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