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Question on rosette cake

post #1 of 7
Thread Starter 

Hi all,

 

I am planning on decorating a giant cupcake in the rosette style. I wanted to use both pink and chocolate frostings but I only have 1 of the Wilton 1M tips and not sure I have time to go buy another one. Can anyone suggest another tip I can use that will be similar? I can't figure out if an open or closed star tip will look the same....

Thanks for your help!

RJ

post #2 of 7
Coincidence! I'm doing one tomorrow for my sister in law. The Wilton 2d is the same I think.
Otherwise just use the one and do the light colours first?
post #3 of 7

Hi RJ,

I saw a video on youtube where the lady has one color

frosting in a piping bag

with no tip and another color in a piping bag with no tip. She has a

third bag with the tip on it

and switches out the bags and just squeezes out a little frosting

till it changes completely. Another time she (or maybe

it was a different video) doesn't squeeze out

the different color and it has a variegated effect.

Pentranto

post #4 of 7
I have done rosette cakes with both tips and prefer the 2d. IMO the rosette looks more natural. That being said, using contrasting colors both tips should look nice.
post #5 of 7

I found the video on youtube that shows switching out the different

frosting colors and keeping the same tip.

https://www.youtube.com/watch?v=uteOa3UGZqk

It is 24 minutes long but she starts with the switching technique

at about 9 minutes.

post #6 of 7
Thread Starter 

Thanks everyone for your help and especially pentranto for finding the youtube clip. I'm going to try a sample with the 2D, if I can find the tip (!)  and if not, use the method in the video. Thanks again!

post #7 of 7

i just use a larger bag with the tip on/in it and smaller bags with the color and no tip. switching is easy peasy

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