I'm in love with this style of buttercream on the cross cupcakes. Does anyone know how it was done? Also if you go to this link you can see a side view in the background.
I just can't quite figure it out. Any thoughts would be appreciated. I would like to try this technique next weekend
Possibly the Lily of the Valley tip held sideways? Not sure.
Does anyone know how it was done?
It's done with any large open star tip (preferrably one with 32 points), and you twist your wrist back and forth while piping.
Thank you both. I will play around this week
If you aren't getting the effect you want while twisting your wrist, try piping in an up and down motion with even pressure while the pastry bag is straight on top of the cupcake (no angle). The ridges that come out of the star tip will be forced to fold into a ruffle.
Thanks so much. It's funny you say try the back and forth motion. The only time I came close to getting the look is when I went straight across the cupcake kind of in a back and forth motion, but any attempt at going around the cupcake just didn't come out correctly. I'll post a pic when I'm back on my regular computer. I'm determined to figure this out. Thanks again for all of your help.
Thise cupcakes are gorgeous. thanks for sharing the pics.
I think it's done w/tip 352 (or smaller version) and make quick shells that are pulled a bit.
Thanks for the additional ideas. I asked the original designer and they said I could use a 6B or 8B. I tried the 6B without success. I'm going to look for an 8B.
Here is what I made for my friend. She said she didn't even notice a difference but it's a totallly different look.
The entire time I just felt I was getting way too much frosting on the cupcake as well. I'm going to get this technique eventually