FromScratch
Posted 1 Feb 2008 , 10:25pm
post #1 of 1
The bismark tip (the long filling tip) is cool, but if your filling is thick it can be a pain to use.. and if it has chunks in it forget it. I just use a #12 round tip. Stick it in the center angled towards the outside of the cupcake and squeeze a little.. pull up and move the tip angle to a different side and squeeze a little more. I do it three times.. it helps to get the filling in more places. I love filled cupcakes.. White cake with raspberry puree in side iced with lemon BC is really good.. Chocolate cake with chocolate mousse inside and chocolate ganache on top.. MMMMM.
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