IM is an open star and 2D is a closed star tip. In my opinion, the 1M works better for rose cupcakes. It's hard to explain, but the 2D seems to separate the icing into strands when swirling on a cupcake and doesn't look as smooth. See my photos for my two-tier rosette cake. These rosettes are made with a 1M. HTH!
Hi! I also use the 1M for my rose swirl cupcakes (check out my photo's for an example).
IM is an open star and 2D is a closed star tip. In my opinion, the 1M works better for rose cupcakes. It's hard to explain, but the 2D seems to separate the icing into strands when swirling on a cupcake and doesn't look as smooth. See my photos for my two-tier rosette cake. These rosettes are made with a 1M. HTH!
x2
I thought I was the only one experiencing that!
1M all the way
I also use the 1M tip. I find it's a bit of a sturdier rose that is easier to pipe and holds up better in heat and transport, etc. I think the 2D gives a more delicate, pretty rose, but like mfoxx9 wrote, can turn kind of 'strandy' once in a while.
Long time reader, first time poster! Lol...
I've used both, I like both, but I find the 1M easier to taper at the end as you're slowing your pressure and completing the rose. I recently did 200 minis for a wedding, and used both tips, it was nice to have the different textures of rose throughout the display.
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