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How do I get this swirl effect ?

post #1 of 78
Thread Starter 
700
Would love to do this on cupcakes and could use some help .
post #2 of 78

I think Leanne W. posted the recipe for that cake on the home page.  Maybe she will chime in with her technique.  I think it is probably a curved tip, with lots of overlapping short strokes.

 

Liz

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post #3 of 78

Oooh, that's so pretty.

post #4 of 78

Would a HUGE open star tip, turning while squeezing the bag, do that?

 

Top layer, BIG open star?

Aah, cake. . .the 5th food group!!
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Aah, cake. . .the 5th food group!!
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post #5 of 78
Thread Starter 
I too was thinking it might be an open star tip but effect on here is almost like pleats . This tip looks like it has more groves then the usual tips. Many people , including myself have asked Leanne W but she has so far not replied .That is why I thought of asking the wider community for help .icon_smile.gif
post #6 of 78
Could it be fondant or something similar? It's so smooth and the pleats are so defined, it just make wonder.
post #7 of 78
Oooohhhh, I too would LOVE to know how that was done!
Tutorial, please!!!icon_biggrin.gif
post #8 of 78

Doesn't look like buttercream.

post #9 of 78

If you blow up the picture you can tell it's buttercream, because there are air bubbles in it.  You need to find a big, closed star tip with deep teeth.  It looks like it's two layers of swirls.  These were done so long ago, I can't remember if they were iced with a 2D or 1M.  I just remember I was in a hurry and I iced them as fast as humanly possible.  But you can see that tip is deep and it could work for the technique shown above.

 

http://cakecentral.com/g/i/2243399/a/2244399/made-to-go-with-a-pirate-themed-birthday-cake-maps-are-fondant-and-sand-is-vanilla-wafers-crushed-with-brown-sugar/

post #10 of 78

Any chance this could be one rosette on top of another rosette?  just saw the tutorial on rosette thought it looked similar?

post #11 of 78
Quote:
Originally Posted by MommyMommy View Post
 

Any chance this could be one rosette on top of another rosette?  just saw the tutorial on rosette thought it looked similar?

 

Hey All, sorry for my tardy reply.

 

Yes its a large drop flower tip, I will find the number later. An open star 1M is not the same. It is exactly as MommyMommy and some others mentioned, it's a loose rosette with a smaller loose rosette (kind of incomplete, more like a swirl) piped on top of it with a large drop flower tip.

 

I only use IMBC, since I know that's the next question. We published my IMBC recipe in volume 2 issue 2 of Cake Central Magazine. It's pomegranate flavor but you can make IMBC any flavor or color!

 

http://shop.cakecentralmagazine.com/products/cake-central-magazine-volume-2-issue-2-pdf

post #12 of 78
Thread Starter 
Thank you for the reply Leanne , look forward to getting the tip numbers .I absolutely love the effect and can't wait to try it out.icon_biggrin.gif
post #13 of 78
Thread Starter 
thumbs_up.gif bump !
post #14 of 78
Well that is gorgeous! If I ever do another cupcake, I'm doing that from now on!
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
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post #15 of 78
Thread Starter 
I don't know about you but I'm waiting to find out which tips were used .love it thumbs_up.gif
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