The Cupcake Swirl

The cupcake swirl is a really easy decorating technique that will make you the go-to bake sale mom, or the best treat-giver in the office! Once you get the hang of it, you can create dozens of adorable cupcakes in just minutes.

What you need:

Standard or mini cupcakes

Decorators' Buttercream Icing, whipped icing or even canned icing will work

Piping Bag (disposable or reusable)

Wilton Tip #1M or Ateco Tip #821-828

Optional:

-Filling

-Bismarck Tip

-Additional piping bag

Fill the Cupcakes

If you wish, fill your cupcakes with a Bismarck tip. Using a thin filling – pudding, thinned icing, lemon curd, etc. – insert the Bismarck tip about halfway into your cupcake. Squeeze. Hold the cupcake in your hand to feel the bottom begin to “puff” as you squeeze the filling into the cupcake. You will cover the hole in the top with your swirl of icing.

Fill the Piping Bag with Icing.

You can use decorators icing, a whipped or meringue icing, even canned icing from the grocery store will work pretty well with this technique. I would caution against most ganache or even canned chocolate icings because they tend to be rather thin, and you won’t get a nice, tall, strong swirl. If you really want to use chocolate, I recommend a chocolate buttercream or whipped ganache.

Make the Swirl

Hold the bag straight up over the cupcake. Starting from the outside edge, squeeze with steady pressure while you move in a circle/swirl around the cupcake. Be careful that you’re laying the next “line” of icing slightly on top of the inside edge of the previous “line.” This will give you height. It will also help completely cover your cupcake with icing.

Common Mistakes

1- Start at the very outside edge, or you’ll end up with a lot of cupcake on the outside of your swirl.

2- Squeeze hard enough, and make your swirl so that each new “line” of icing rests on the edge of the line before it. Otherwise, you’ll end up with a snail instead of a swirl.

3- Keep your lines close enough together to cover the area where you began the swirl, or you’ll have a funny “tail” on the edge of the cupcake.

4- Keep your bag straight up and down. If it’s at an angle, you’ll notice that your cupcake swirl is very uneven.

Make the Peak

As you come to the center, begin to pull your tip further away from the surface, creating a peak. If you want a really high peak, once you’ve created your first swirl, begin about 1/3 of the way into the center of the original swirl, and make another swirl on top of the first.

Sprinkle!

I love adding sprinkles to swirled cupcakes. Little kids and, let’s face it, most adults love anything with sprinkles on it, so go nuts! Different sprinkles for different holidays make cupcakes an easy special treat. You’ll want to add the sprinkles shortly after decorating, or they may bounce right off of the icing if it’s already set up.

*Notes:

• I prefer to set my cupcakes on my serving plate or in the carrier before I start swirling them. This saves time in the end, and you run less chance of smooshing the swirl with your hand or fingers when moving them. The exception to this rule is some unfilled mini-cupcakes. Those tend to want to come up with the icing when you’re making a swirl on them, so I often have to hold those in my hand

• Know whether your filling or your icing needs to be refrigerated. You may need to keep cupcakes with ganache, curd, pudding or other fillings in the refrigerator.

• Some tiered cupcake carriers hold the cupcakes very close to each other. Their levels are short. So, before you set the next level on top of your carrier, double-check that you’re not going to smash the swirl on your cupcake. (And make your swirls shorter next time.) 

Would you like to purchase a printable version of this tutorial for $1? Click here to purchase an easy-to-follow tutorial. The link will take you to Pay Pal, where you will enter your email address when you pay. I will then email you a .pdf version of the tutorial complete with photos and instructions.

Click the Links Below to See:
More Cupcake Decorating Ideas
Icing Recipes
More Basic Decorating Techniques and Ideas 

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Delivered by FeedBurner

Read More

The Cupcake Swirl

The cupcake swirl is a really easy decorating technique that will make you the go-to bake sale mom, or the best treat-giver in the office! Once you get the hang of it, you can create dozens of adorable cupcakes in just minutes.

What you need:

Standard or mini cupcakes

Decorators' Buttercream Icing, whipped icing or even canned icing will work

Piping Bag (disposable or reusable)

Wilton Tip #1M or Ateco Tip #821-828

Optional:

-Filling

-Bismarck Tip

-Additional piping bag

Fill the Cupcakes

If you wish, fill your cupcakes with a Bismarck tip. Using a thin filling – pudding, thinned icing, lemon curd, etc. – insert the Bismarck tip about halfway into your cupcake. Squeeze. Hold the cupcake in your hand to feel the bottom begin to “puff” as you squeeze the filling into the cupcake. You will cover the hole in the top with your swirl of icing.

Fill the Piping Bag with Icing.

You can use decorators icing, a whipped or meringue icing, even canned icing from the grocery store will work pretty well with this technique. I would caution against most ganache or even canned chocolate icings because they tend to be rather thin, and you won’t get a nice, tall, strong swirl. If you really want to use chocolate, I recommend a chocolate buttercream or whipped ganache.

Make the Swirl

Hold the bag straight up over the cupcake. Starting from the outside edge, squeeze with steady pressure while you move in a circle/swirl around the cupcake. Be careful that you’re laying the next “line” of icing slightly on top of the inside edge of the previous “line.” This will give you height. It will also help completely cover your cupcake with icing.

Common Mistakes

1- Start at the very outside edge, or you’ll end up with a lot of cupcake on the outside of your swirl.

2- Squeeze hard enough, and make your swirl so that each new “line” of icing rests on the edge of the line before it. Otherwise, you’ll end up with a snail instead of a swirl.

3- Keep your lines close enough together to cover the area where you began the swirl, or you’ll have a funny “tail” on the edge of the cupcake.

4- Keep your bag straight up and down. If it’s at an angle, you’ll notice that your cupcake swirl is very uneven.

Make the Peak

As you come to the center, begin to pull your tip further away from the surface, creating a peak. If you want a really high peak, once you’ve created your first swirl, begin about 1/3 of the way into the center of the original swirl, and make another swirl on top of the first.

Sprinkle!

I love adding sprinkles to swirled cupcakes. Little kids and, let’s face it, most adults love anything with sprinkles on it, so go nuts! Different sprinkles for different holidays make cupcakes an easy special treat. You’ll want to add the sprinkles shortly after decorating, or they may bounce right off of the icing if it’s already set up.

*Notes:

• I prefer to set my cupcakes on my serving plate or in the carrier before I start swirling them. This saves time in the end, and you run less chance of smooshing the swirl with your hand or fingers when moving them. The exception to this rule is some unfilled mini-cupcakes. Those tend to want to come up with the icing when you’re making a swirl on them, so I often have to hold those in my hand

• Know whether your filling or your icing needs to be refrigerated. You may need to keep cupcakes with ganache, curd, pudding or other fillings in the refrigerator.

• Some tiered cupcake carriers hold the cupcakes very close to each other. Their levels are short. So, before you set the next level on top of your carrier, double-check that you’re not going to smash the swirl on your cupcake. (And make your swirls shorter next time.) 

Would you like to purchase a printable version of this tutorial for $1? Click here to purchase an easy-to-follow tutorial. The link will take you to Pay Pal, where you will enter your email address when you pay. I will then email you a .pdf version of the tutorial complete with photos and instructions.

Click the Links Below to See:
More Cupcake Decorating Ideas
Icing Recipes
More Basic Decorating Techniques and Ideas 

Enter your email address below to receive the latest recipes, tips and ideas in your email inbox:


Delivered by FeedBurner

Read More

Simple Christmas Cake

this idea on cupcakes, and thought it was just awesome. So, I tried it.

But I don't like that much frosting, so I wanted to make it with a mini cupcake underneath to cut out some of the icing.

Then, I had a blank cake... was hosting a holiday get together... so I thought I would try it on a cake.

I like it. It was a big hit with the kids, who liked to point out that it was a "Christmas Tree Family: Daddy tree, Mommy tree  and Baby tree." The decorating didn't take terribly long... more on that later. But it really is a simple homemade Christmas cake that anyone can do with very few supplies necessary!

What You Need:
Cake
A Double Batch of Decorator's Icing
   -leave 3-4 cups white, color 2 cups green
Piping Bag
Tip #1M
Cupcake (removed from wrapper)
Mini Cupcake (removed from wrapper)
Sprinkles!!

This idea could work on just about any size and any shape cake. Start by icing your cake with white icing, and make it smooth. (Click the link for my this idea on cupcakes, and thought it was just awesome. So, I tried it.

But I don't like that much frosting, so I wanted to make it with a mini cupcake underneath to cut out some of the icing.

Then, I had a blank cake... was hosting a holiday get together... so I thought I would try it on a cake.

I like it. It was a big hit with the kids, who liked to point out that it was a "Christmas Tree Family: Daddy tree, Mommy tree  and Baby tree." The decorating didn't take terribly long... more on that later. But it really is a simple homemade Christmas cake that anyone can do with very few supplies necessary!

What You Need:
Cake
complete tutorial on how to ice a cake smooth.)

Remove the cupcakes from their wrappers (or bake them without wrappers), and place the larger cupcake upside down on the surface of the cake, using a little dab of icing to "glue" it into place.
You may want to cut the top off of the cupcake if it is uneven or has a large dome on top. Your tree may lean a little (like mine does) if you don't.

Glue a mini cupcake on top of that. This is your tree base.

Using your green icing and Wilton Tip 1M, swirl around the cupcakes, just like you would if you were swirling a cupcake.

this idea on cupcakes, and thought it was just awesome. So, I tried it.

But I don't like that much frosting, so I wanted to make it with a mini cupcake underneath to cut out some of the icing.

Then, I had a blank cake... was hosting a holiday get together... so I thought I would try it on a cake.

I like it. It was a big hit with the kids, who liked to point out that it was a "Christmas Tree Family: Daddy tree, Mommy tree  and Baby tree." The decorating didn't take terribly long... more on that later. But it really is a simple homemade Christmas cake that anyone can do with very few supplies necessary!

What You Need:
Cake
how to make a cupcake swirl.)

I made my little "family" of trees by making one tree with the standard cupcake and mini cake. I made a smaller cake with just a mini cupcake - and the same technique to swirl it. And the "baby tree" was made with a smaller swirl directly on the cake.
For the stars on the top, I used Wilton Star Sprinkles.

Now, this is the annoyingly hard part. I expected that I could just drop the sprinkles on, like I usually do on my cupcakes, and easy-peasy decorations. Ummmmm... not so much. I had to individually place each sprinkle because there was so much icing, and the swirls just acted like little slides for the sprinkles to ride down. That's how the little "snowballs" ended up on the cake at first, but then I really liked them, so I added more. (Those are the Wilton White Pearl Sprinkles.)

To make the cupcakes, I placed the mini cupcake on top of the regular cupcake, and added the swirl, star and sprinkle decorations.

And yes, this is a lot of icing. We're talking 1/4-1/2 cup of icing per tree (on the cake or on a cupcake).

Enter your email address below to receive the latest recipes, tips and ideas in your email inbox:


Delivered by FeedBurner

And don't forget, if you shop at Amazon.com through my link, you support this blog and its contents. Thank you!

Read More

Simple Christmas Cake

this idea on cupcakes, and thought it was just awesome. So, I tried it.

But I don't like that much frosting, so I wanted to make it with a mini cupcake underneath to cut out some of the icing.

Then, I had a blank cake... was hosting a holiday get together... so I thought I would try it on a cake.

I like it. It was a big hit with the kids, who liked to point out that it was a "Christmas Tree Family: Daddy tree, Mommy tree  and Baby tree." The decorating didn't take terribly long... more on that later. But it really is a simple homemade Christmas cake that anyone can do with very few supplies necessary!

What You Need:
Cake
A Double Batch of Decorator's Icing
   -leave 3-4 cups white, color 2 cups green
Piping Bag
Tip #1M
Cupcake (removed from wrapper)
Mini Cupcake (removed from wrapper)
Sprinkles!!

This idea could work on just about any size and any shape cake. Start by icing your cake with white icing, and make it smooth. (Click the link for my this idea on cupcakes, and thought it was just awesome. So, I tried it.

But I don't like that much frosting, so I wanted to make it with a mini cupcake underneath to cut out some of the icing.

Then, I had a blank cake... was hosting a holiday get together... so I thought I would try it on a cake.

I like it. It was a big hit with the kids, who liked to point out that it was a "Christmas Tree Family: Daddy tree, Mommy tree  and Baby tree." The decorating didn't take terribly long... more on that later. But it really is a simple homemade Christmas cake that anyone can do with very few supplies necessary!

What You Need:
Cake
complete tutorial on how to ice a cake smooth.)

Remove the cupcakes from their wrappers (or bake them without wrappers), and place the larger cupcake upside down on the surface of the cake, using a little dab of icing to "glue" it into place.
You may want to cut the top off of the cupcake if it is uneven or has a large dome on top. Your tree may lean a little (like mine does) if you don't.

Glue a mini cupcake on top of that. This is your tree base.

Using your green icing and Wilton Tip 1M, swirl around the cupcakes, just like you would if you were swirling a cupcake.

this idea on cupcakes, and thought it was just awesome. So, I tried it.

But I don't like that much frosting, so I wanted to make it with a mini cupcake underneath to cut out some of the icing.

Then, I had a blank cake... was hosting a holiday get together... so I thought I would try it on a cake.

I like it. It was a big hit with the kids, who liked to point out that it was a "Christmas Tree Family: Daddy tree, Mommy tree  and Baby tree." The decorating didn't take terribly long... more on that later. But it really is a simple homemade Christmas cake that anyone can do with very few supplies necessary!

What You Need:
Cake
how to make a cupcake swirl.)

I made my little "family" of trees by making one tree with the standard cupcake and mini cake. I made a smaller cake with just a mini cupcake - and the same technique to swirl it. And the "baby tree" was made with a smaller swirl directly on the cake.
For the stars on the top, I used Wilton Star Sprinkles.

Now, this is the annoyingly hard part. I expected that I could just drop the sprinkles on, like I usually do on my cupcakes, and easy-peasy decorations. Ummmmm... not so much. I had to individually place each sprinkle because there was so much icing, and the swirls just acted like little slides for the sprinkles to ride down. That's how the little "snowballs" ended up on the cake at first, but then I really liked them, so I added more. (Those are the Wilton White Pearl Sprinkles.)

To make the cupcakes, I placed the mini cupcake on top of the regular cupcake, and added the swirl, star and sprinkle decorations.

And yes, this is a lot of icing. We're talking 1/4-1/2 cup of icing per tree (on the cake or on a cupcake).

Enter your email address below to receive the latest recipes, tips and ideas in your email inbox:


Delivered by FeedBurner

And don't forget, if you shop at Amazon.com through my link, you support this blog and its contents. Thank you!

Read More