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Pretty Cupcake Frosting

post #1 of 12
Thread Starter 
Hi there! I was just browsing a site I frequent with photos of cute party ideas [http://www.hostessblog.com/] and came across these cupcakes at the top. I'd like to recreate this frosting design and would love some help with regard to the piping tip and technique used. Thanks!

Image

-XL
post #2 of 12
The top picture looks like loops made with tip #21, with the tips pointing towards the center and then a swirl or rosette piped in the center. They all are beautiful!
post #3 of 12
Thread Starter 
Thanks very much! Is that number for Ateco or Wilton? I will try that icon_smile.gif.
post #4 of 12
Thread Starter 
I almost forgot, I'm also trying to figure out how to frost cupcakes to look like in the photo below. Any ideas? Thanks in advance!

Image
post #5 of 12
the pale yellows look a ruffle tip. I can't think of the number of the tip, but start with a couple ruffle tips turned sideways, to figure out the width that you are looking for. I might be wrong, maybe somebody else has a better answer?
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Woman of God
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post #6 of 12
I believe it is a leaf tip that is used on the yellow ones
post #7 of 12
In regards to the yellow cupcakes and using the leaf tip can you please describe the technique used. Do you start in the middle and work your way out etc.

Thank You
post #8 of 12
Thread Starter 
Thanks, NanaSandy and suspirito2010! I agree with kamstor that I'd like to know more detail to the process as well. Based on the photo alone, I believe you'd need to frost from outside inward and upward.
post #9 of 12
I never dne it myself but I watched video a while ago. they used the leaf tip and started from the outside, going up then down covering the whole cupcake like this
post #10 of 12
I don't think it's a leaf tip - there is no ridge in the center of the ruffle. I think it's something like # 150 but in a larger version?
To get the look start on the far side top of the cupcake and make a row of zigzag piping but instead of going from side to side, move your hand up & down; then it's more rows across the top of the cc until you cover the whole top - only 3 or 4 rows really. You are holding the opening of the tip straight up & down (verticle/like a slot) not side-to-side (horrizonal/flat).

The pink icing swirl could also be a tip 150 or any smallish rose tip but instead of turning the hand w/the bag you hold your hand still and turn/spin the cupcake. On this one I'd start in the middle of the cupcake and circle ever widening layers around.
There is/was a drop flower tip that can do similar but as I remember it's small; I've log ago forgotten the # icon_sad.gif
post #11 of 12
Thread Starter 
Thanks!
post #12 of 12
It also looks like it could be a ruffle done with the 104 tip, but a little bigger.
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