7
replies
MelissaMay
Posted 15 Dec 2010 , 4:52am
post #4 of 8
is that the long tip? How do you do it. from top or bottom? WHat is the best filling to use? Thanks!
the cupcakes have to be cool or else the filling will melt/deflate/etc.
and i use a variety of tips (mainly whatever's clean), and sometimes i just use ziploc bags with the tip snipped off (believe it or not, the force of the filling in the tip of the bag will poke right into the cupcake!). you want to poke in the top center and push the filling in until you feel it start to give back (if that makes sense). if you had to poke through the bottom, you'd have to remove the wrapper.
MelissaMay
Posted 15 Dec 2010 , 5:43am
post #6 of 8
hahaha the bottom....i didn't really think that one through hahahah
thanks a bunch
Quote:
Originally Posted by UpAt2am
the cupcakes have to be cool or else the filling will melt/deflate/etc.
and i use a variety of tips (mainly whatever's clean), and sometimes i just use ziploc bags with the tip snipped off (believe it or not, the force of the filling in the tip of the bag will poke right into the cupcake!). you want to poke in the top center and push the filling in until you feel it start to give back (if that makes sense). if you had to poke through the bottom, you'd have to remove the wrapper.
the cupcakes have to be cool or else the filling will melt/deflate/etc.
and i use a variety of tips (mainly whatever's clean), and sometimes i just use ziploc bags with the tip snipped off (believe it or not, the force of the filling in the tip of the bag will poke right into the cupcake!). you want to poke in the top center and push the filling in until you feel it start to give back (if that makes sense). if you had to poke through the bottom, you'd have to remove the wrapper.
Thank You
I also ust the Bismark tip. It is a specialty tip #230.Quote by @%username% on %date%
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