Check out this tutorial:
http://community.webshots.com/photo/105830324/1192813746051689275ZzeIFp
You put them together in a staggered fashion so that there are no gaps between cupcakes. This makes an uneven outer edge. It's easiest to frost with an icing tip. I do the outside first weaving my icing tip along the outer edges in a zig zag pattern and fill up the whole cake. With the icing tip, you can have gaps because you're going to smooth the whole thing out with a spatula and it will cover the spaces. I noticed some people do outside borders and some don't.
Check out this tutorial:
http://community.webshots.com/photo/105830324/1192813746051689275ZzeIFp
Thank you so much - it doesn't look as hard as I thought it would be. Appreciate the help.
You put them together in a staggered fashion so that there are no gaps between cupcakes. This makes an uneven outer edge. It's easiest to frost with an icing tip. I do the outside first weaving my icing tip along the outer edges in a zig zag pattern and fill up the whole cake. With the icing tip, you can have gaps because you're going to smooth the whole thing out with a spatula and it will cover the spaces. I noticed some people do outside borders and some don't.
Thank you for you advice - appreciate it.....Linda
Cowgirl58, they take longer than a regular sheetcake. (in and out of the oven and in and out of the batter) I feel that although it is easier for the customer, it's harder for the baker/decorator.
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