Swirl like a professional
I had so much fun making Kelsey’s cupcakes for her party. Perfecting the perfect swirl took a little practice, but after I figured it out (it’s all about getting the right sized decorating tip and making the frosting), I had a great time. I learned all about how to swirl (and even watched a video) from this website. Here’s what else I learned along the way.
About the decorating tip
Bigger is better. Get the biggest decorating tip you can find (for the round swirl you need one that’s about 1/2 and inch). I couldn’t find one that size at any craft store. I finally found one (that I used) in this cake decorating set at Williams-Sonoma. I didn’t use that mechanical decorating pastry bag looking thing. Instead, I bought Wilton disposable pastry bags (less clean up) at Sur La Table and just used those.
About the icing
The icing makes a difference in how these look. I made Cream Cheese Frosting and loved it. Per the recipe for this, I only used 2 tablespoons of heavy cream. I made it with four tablespoons the first time and my icing was sliding off of the cupcake. Not good.
Dip a toothpick in your food coloring and then put it into the frosting, this makes more of a pastel color. The first time I made these, my cupcakes were coming out so dark in color, but that was because I was putting an entire drop in. It just takes an itty bitty bit of color.