I posted some questions the other day for a wedding I'm doing. Didn't get any responses so maybe I asked too many questions at once.

Can someone please tell me thoughts on the kind of frosting to use for this to hold it's shape. Any help would be much appreciated! This the look and color they want. Thanks!

http://blog.pinkcakebox.com/search/lime+green

Also if anyone is willing to share their go to white and chocolate cake recipes. That would be appreciated too!

I didn't get a specific pic with that link, but from what I saw I would say buttercream, the frosting looks nice and thick...I think what they piped with with would be my next question. I have some large Ateco tips, but for this I am leaning more towards the couplers with no split. I am by no means an expert, but those are my two best guesses! good luck!

I pm'd you.

I'm not sure if this link will work better.
http://www.pinkcakebox.com/images/cake1188.jpg

I am not at home so I can't check the tip #, brand of the color (is electric green the one I use) and my recipe for the frosting/buttercream. Iwill write to you later.

Here's their YouTube video showing it:

I use a Wilton 1A tip for this swirl. And you need a stiff buttercream for it to hold its shape so well.

This is my buttercream recipe it has great reviews and I love working with it:

http://cakecentral.com/recipes/16670/updated-french-vanilla-buttercream


Also here is my go to chocolate cupcake recipe:


Black Forest Cupcakes
Cake:

2 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
3/4 cup cocoa powder
1 teaspoon vanilla extract
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 cup boiling water


Directions

For the cake: Preheat the oven to 325 degrees F. Line a mini-cupcake pan with 36 mini liners.

In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.

Scoop into liners and bake for 22 minutes.

Thanks for those who have responded so far. Another question I thought of was how to not get air bubbles in the frosting. I know with sugarshacks frosting, she suggests make sure your mixing bowl if full over beats to prevent that. Is that the only way? Suggestions.