How do you get the perfect little swirls of icing on top of cupcakes?? I'm loving the look of the swirl of icing verses the smear, lol. Do you use a huge tip & star tip for them??

I don't have any icing bags or tips (I just borrow my moms when I make something that requires them), so can I just put some in a ziploc bag, snip off a corner and make do for now?

22 views and no replies?? Nobody can help me out here?

Give me a minute to check my tip #

If you want to have a swirl with the ridges you need to use a star tip like the 1M then you just start your swril on the outter edge and go around the cc in a spiral into the center overlapping the edges a bit.

here is a mini tutorial that wilton makes:
http://www.wilton.com/technique/1M-Swirl

you can do this same swirl with the corner cut off a baggie you just wouldn't get the ridges.

HTH

http://www.wilton.com/technique/1M-Swirl - This is what I try to do. check my pics to see how it turned out.

I think you can use #16 or #21 for the swirl tip.

tip 1M is the best tip to use. Check the link from the previous post. It is wilton link, it shows you exactly how to do those swirls. Very easy and the most prettiest to me on cupcakes.

Thank you for your replies and the link!! I tried it with the ziploc and it didn't work too bad, but I ended up just smearing them anyways, lol! I'll get the 1M tip for next time though... I agree, it just looks so much prettier!

If you are going to buy a tip...The 2D tip also makes a very nice swirl - kinda ruffely, see my cherrylimeade cupcakes in my photos.

There are a lot of tips I use for cupcake swirls. I like 32 too 1M and 2D are good for the big swirls. I just experiment and see how it comes out I have some pics on here if you'd like to look in my photos for varying ideas.

This is a tip 32 swirl:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1274162

This is a tip 2D swirl:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1256957

This is a 1M swirl (on a giant cupcake...so not exactly, but you'll get the idea)
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1256951

and I did this one with 127D....like a rose
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1276426

I think the hat part of this one was either 21 or 22:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1296024

and I used 12 for the base of this one:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1296023


HTH with some visuals!

I bought the 2C at a cake show a couple of months ago, after seeing how it appears to make roses on top of cupcakes, using the 1M swirl technique. I love it!! But this weekend, I pulled it out to make the most DARLING individual flowers on my daughter's birthday cake. (Hopefully will post that pic soon, turned out so good!).

Here are the Drop Fower tips from Wilton: http://www.wilton.com/store/site/product.cfm?id=3E30C43E-475A-BAC0-5A98A942A7BBD164&fid=3E33259E-475A-BAC0-55E3E367DCB3BBD1

In a pinch the other day, I tried the zigzag cut on bottom of piping bag, was surprised how well it did....but it can't do the pretty swirls on the cupcakes.

Best of luck!!

I always use the 1M...perfect swirls, and can also make giant roses on the cupcakes as well.

I came on this forum with this exact question. I was using my Wilton #17 and find it left me with some very flat swirls. I was told by a few friends to try the Wilton 1M or the Loyal #17, any advice on that one? I want big fluffy, elegant swirls for my son's 1st birthday cupcakes. Thanks!

1m tip for sure Its my fav!
Baketastic.. Make sure the icing you use will work for the type of look your trying to get to, If its to soft it will just sink and not stand up to the swirl look!

Thank you so much for the tip! I am looking at trying Paula Deen's Cream Cheese Frosting which calls for 1/2 lb cream cheese and 1 stick of butter. Do you think the 1M would work okay with this? It's going on top of a red velvet cupcake. Thanks again!

Thats a hard question to answer! It depends on how much powdered sugar you add and how stiff you end up making it.
You will just have to give it a try and see, some cream cheese icing will work for decor and swirls and others are way to soft for anything but just a regular rough icing. I love Paula Deens Recipes So Im sure it will by yummmy to!

Thanks for the reply! I should have let you know all the ingredients.... 1 lb cream cheese, 2 sticks butter, 1 tsp vanilla extract, 4 cups sifted confectioners sugar and garnish of choice.

http://www.earlenescakes.com/icings.htm
I love this sight also!