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.
I just use a disposable decorating bag, with the point cut off to the size I need.
Whenever I do that, the swirl doesn't look right...not quit as round & smooth as with a large, round tip.
Ateco makes the really large tips. I got mine on Amazon.com.
http://www.amazon.com/dp/B000BVHG14/?tag=cakecentral-20
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.
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