UTENSILS
INGREDIENTS
- Buttercream frosting
- Cupcakes to frost
DIRECTIONS
Little Pointy Peaks (small)
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Pipe a rough mound of frosting.
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Use a knife to level it off so that it’s flat.
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Starting on the outermost edge, pipe a small quick dot, and life and remove quickly.
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Repeat until it covers the entire surface of the cake.
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Use a paintbrush to paint on gold Luster Dust for an extra effect.
Bi Colour Swirley Stack (small)
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Properly add 2 different colors of frosting to your snap seal bag.
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Around the edge of the cupcake, pipe low swirls that overlap.
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Once you cover the entire top of the cake, swirl directly over the top of the swirl and continue to pipe.
Classic Low Swirl (medium)
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Pipe frosting to the center of your cupcake, and swirl around the center along the edges.
The Mega Frosting Swirl (medium)
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Start along the outside and pipe the outside edges of the cupcake. Move towards the center, then make a swirl.
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Then, on top of that swirl, make another small MINI swirl!
Tall Frosting Swirl (large)
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Starting from the center, pipe in a circular motion. Then, swirl up the rest of the cupcake. Pull away.
Rainbow Frosting Swirl (large)
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Add an array of colors (I’m using yellow, pink, and blue) to a disposable piping bag. Layer them so that they’re almost equally dispersed in the piping bag.
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Use your fingers to press the buttercream frosting down the bag.
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Pipe a tall frosting swirl