AI have to do a giant cupcake next week. I ordered the wilton cupcake pan and boy it is huge, but what I expected :) I would like advice as far as what #t tips to use when dealing with buttercream icing for the cupcake icing and for the "paper" or the base of the cupcake.
Also, how do you pipe onto the base of the cupcake with all the vertical grooves?! Any tips will help! Thanks
What tips you use on the top really depend on what you want to do with it. As for the grooves, I like using the rose tip or the basket weave tip to get in little places like that on a cake.
I use a Wilton 1M for the rosettes for the top part, and for the bottom I have just left it plain or made a chocolate shell for the liner part. Found this with a quick search on google. It looks pretty detailed.