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{Cupcake Monday} How To Frost Cupcakes with a Beautiful Swirl! Aug15201113 Comments Happy Cupcake Monday! Glory of Glorious Treats here with some simple tips and techniques to help you make beautiful cupcakes. Kim and I are both often asked about the pastry tips we most commonly use to frost cupcakes. If you have ever been curious about the pretty, ruffly swirls… I’m hear to show you how simple it really is! Piping frosting on cupcakes is actually quicker than spreading it on, and the results are much fancier! Ready to make some beautiful cupcakes? You’ll need… A large pastry bag A Wilton 2D or 1M tip (the 2D is a closed star, the 1M is an open star, the end results are similar, with the 2D being slightly more ruffly) A batch of delicious, thick icing (like my American Buttercream) Baked and cooled cupcakes Directions: 1. Hold the piping bag straight up, start frosting from the outside edge (about 12 o’clock position), and begin swirling around the outside edge. 2.-3. Continue squeezing with constant pressure as you work around the edge of the cupcake (I go counter-clockwise, but I don’t think you have to). 4.-5. Continue in a spiral motion, creating another layer

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