I often see on TV, bakers having large dollop-y swirls of icing on cupcakes. I would like to try that style but never see tips with that large of openings. I went to the wilton website and found tip 1A. Has anyone used that?

If not, what do you use for large, smooth, soft and simple swirls?

Thanks so much.
Natalie

Wilton tip 1A will work fine for the effect you describe. I have round tips with even larger openings (not Wilton) but I still use my 1A all the time. The effect you get from using this tip will also depend on the position of the tip, the pressure you place on the pastry bag, and the consistency of your icing.

I just use a disposable decorating bag, with the point cut off to the size I need.

Ateco makes the really large tips. I got mine on Amazon.com.

http://www.amazon.com/dp/B000BVHG14/?tag=cakecentral-20

I also use 1A all the time with my cupcakes.

I also use the 1A sometimes, and agree about having to be careful cutting the points off bags, sometimes the seam leaves a line in the frosting if you don't do it right.

A coupler without a tip would work also. The ones without the slit on the side.

I use a coupler too, both parts, but for the part with the slit, I keep inside the bag and then make sure the one without the slit extends over the one with the slit so the frosting comes out nice! I was hesitant to use just the part without the slit because I thought I'd be sliding it all around inside the bag while I guided the tip.