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frosting techniques

brett_ashley's picture

i'm working on an amy atlas-esque dessert table for a baby shower. does anyone know the tips/technique used in frosting these cupcakes? i made meringues with my 1M tip so i'd like to do something other than the regular old swirl.

http://images.marthastewart.com/images/content/pub/pub_special_projects/martha_stewarts_cupcake_book//mscupcakes_snickerdoodle_xl.jpg
http://2.bp.blogspot.com/_chJRccoihK8/Sm2hDfxJu3I/AAAAAAAABXQ/XTOYwersUwo/s1600-h/cupcakesweb.jpg

brett_ashley's picture

(post #65209, reply #1 of 3)

never mind on the first link. i just reread the recipe and she says use a huge plain tip (wilton 1a). any suggestions on the second link are appreciated!

TracyK's picture

(post #65209, reply #2 of 3)

Looks like a large star tip... maybe not 1M, but definitely a large star tip, just piped out and wiggled so the edges are ruffled.


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assibams's picture

(post #65209, reply #3 of 3)

I think the tip you want to use for the second link is a star tip with rounded tip, or even with twisted tip. And use a large one. If you apply some pressure to the bag and lift it very slowly you'll end up with that "compressed" look.


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"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
Herm Albright