HOME > Chowhound > Home Cooking >

Cupcake Decorating Videos

morphone Oct 5, 2009 10:39 PM

I've been making a lot of cupcakes lately, and my decorating is only so-so. When I pipe on frosting with a round or star tip, I end up with a mountain of frosting that is waaaaay too much (see first image below). I'm looking to learn how to make the frosting on top "flatter" so that it's still a swirl, but not a huge, overpowering mound of icing. (see second and third photos). I also want to learn how to do the piping in the final photo, which I guess is done with a frosting knife.

Are there any videos that will show me how to pipe on icing correctly? I've looked all over the internet and the ones I've found are terrible!

 
 
 
 
  1. Click to Upload a photo (10 MB limit)
Delete
  1. c
    charlieboy RE: morphone Oct 6, 2009 08:20 AM

    Have you looked on Youtube? IIRC there is one that shows how to apply the frosting with a palette knife from Magnolia Bakery.

    1 Reply
    1. re: charlieboy
      morphone RE: charlieboy Oct 6, 2009 02:20 PM

      I looked all through YouTube and it was tough to separate the wheat from the chaff. Chowser linked to a Magnolia Bakery video though... is that the one you were thinking of?

    2. chowser RE: morphone Oct 6, 2009 09:48 AM

      I think part of it from picture 1 to picture 2 is the thickness of the frosting, with pic 1 being thicker. What type of frosting are you using?

      For the last one, this is a good video. It's better to start w/ more frosting and remove.

      http://www.youtube.com/watch?v=FtzYFc...

      You want the frosting on the thinner side. I like Magnolia cupcake's frosting recipe for that. Magnolia frosters in action:

      http://www.youtube.com/watch?v=G0-a86...

      3 Replies
      1. re: chowser
        morphone RE: chowser Oct 6, 2009 02:18 PM

        Thanks! The frosting in picture one was WAY too thick, making it almost sickening. I want to make the icing much thinner so it doesn't stand up so high.

        I'm using standard buttercream, though I suppose I could use something else if it would work better.

        I'm also thinking of sticking two different colors in the same back to get a swirl effect. That should be pretty easy to do, I think.

        1. re: morphone
          chowser RE: morphone Oct 6, 2009 04:40 PM

          For a good cupcake frosting, I like the magnolia bakery recipe:

          http://www.foodnetwork.com/recipes/sa...

          You could also do a meringue buttercream which is softer but more work. But, try the Magnolia one.

          I think it would be hard to fill the pastry bag easily with two colors, side by side. I'd try filling the bag in a tall cup and try to get half/half in--not near the bottom which would be difficult but a couple of inches up where it gets wider. Squeeze out the bottom portion. Another thing you could do for a swirl is to paint dye in parallel lines down the inside of the bag and add white frosting. It'll be swirled w/ white but is pretty.

          1. re: chowser
            morphone RE: chowser Oct 6, 2009 05:40 PM

            Hey, that's a great idea with the paint. Kind of like how they would add a fruit syrup to frozen yogurt when I was a kid, and it just sort of left a color ribbon without coloring the entire thing. Thanks!

      2. b
        BakingInTexas RE: morphone Oct 13, 2009 04:12 AM

        2nd pic: Make sure your icing is a good piping consistency- holds shape, but not too stiff. You can stick with a buttercream frosting recipe and use less pwd. sugar. If the frosting is not right, your technique will not matter.

        What size star tip did you use?

        3rd pic: This looks a lot like the rose cupcakes. Try tip 1M to make a swirl/rosette in the center of the cupcake and work your way outward.

        Show Hidden Posts