Swirltopped Cupcakes Not Working, Help!
Decorating By eieio1234 Updated 8 Oct 2007 , 2:13am by lionladydi
I need to make some wedding cupcakes for next weekend and they're not working right... my swirl looks wrong. If I remember right the way to do it was to start from the outside, and swirl in without moving the wrist, but moving the cake... but that must be wrong because they're not good... any advice??
Also, I'm using that standard cupcake tip from wilton (I forget the number, was it 2110?) but what tip # do you guys use?
I always use tip 2110, also known as 1M....but I start from the inside and I also move my wrist & the cupcake...mine look more like roses rather than just swirls. I know that Wilton says to start at the outside but from what I understand is they advise to move your wrist, not the cupcake.
Hi, over the weekend I made some cupcakes and just used the coupler (with tape over the slit part to make it round). I got the tip here on CC and it worked perfectly. I also started from the outside and just moved my pastry bag counter clockwise. HTH.
Delia
I use 1m and you can get lots of different swirl looks out of it ! I just move my wrist and not the cupcake or my arm. ( For What I think you are talking about ) ? If you move your arm you can get that tall kind of dq swirl look? hth !
Like fiddlesticks said, you will get that DQ swirl thing, but that takes ALOT of icing. I did 100 cupcakes like this a few weeks ago, and I had to make several batches of cream cheese icing, because I had used it all. I think the swirl looks great, just be prepared to make more icing.
HTH
Quoting Wilton:
1. Use tip 1M. Hold tip at 90 degree angle to surface of cupcake. Pipe a spiral of icing, beginning at the outer edge and working inward. Stop pressure, pull tip away.
2. Pipe a second spiral ontop.
3. End spiral by increasing pressure at center, stop pressure, pull tip away.
Hope this is what you wanted.
Diane
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