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Helen Shroyer shows you how to decorate wedding cupcakes.
Helen is the owner of the Marmalade Cake Company in Toronto.
You will learn three piping techniques that you can use to decorate your own cupcakes. You will learn how to make a classic swirl, bathing cap design and butter cream flowers.
What you need
Cupcakes
2 Piping Bags
Coupler
Piping Tips
Spatula
Attaching coupler and nozzle to piping bag
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| 1. Fold the top of the piping bag about 2 to 3 inches down. | 2. Attach a coupler to the bag by unscrewing it and placing the larger piece of the coupler into the bag. |
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| 3. Slip a nozzle into the ring. | 4. Secure the nozzle in place by screwing the ring to the bag. |
Filling a piping bag
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| 1. To fill the piping bag with icing; place the piping bag in a tall glass and open up the center. | 2. Using the spatula fill with butter cream. |
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| 3. Remove the piping bag from the glass. | 4. Gently squeeze the icing down to the bottom of the bag while twisting the top closed. |
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| 5. Secure the top of the bag with an elastic band. |
Classic Swirl Wedding Cupcakes
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| 1. Using a star tip. | 2. Take a hold of the cup cake with one hand and with the other hand start piping at the outer edge of the cupcake. |
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| 3. Work your way around until you get to the starting point. | 4. Continue to pipe without stopping; pipe a little higher working your way to the center until the cake is completely iced. |
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| 5. When you reach the middle of the cake gently pull the piping bag away from the icing, leaving a slight peak in the center. |
Bathing Cap Wedding Cupcakes
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| 1. Using a grass tip. | 2. Start in the middle of the cup cake gently touching the cake; push down the icing in the bag while pulling away from the cake. |
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| 3. Continue working your way around the cake from the center all the way to the outer edge until completely covered. | 4. Completed Cake. |
Flower Wedding Cupcakes
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| 1. Cresent tip attached to one piping bag which is filled with colored icing. | 2. Small round tip attached to a second piping bage filled with a white or contrasting colored icing. |
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| 3. Using the crescent tip; start in the middle of the cake and pull the icing toward the outer edge of the cake. | 4. Repeat this while turning the cake in a circle as you go ending where you started. |
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| 5. Next pipe a second layer over the first making the petals slightly shorter. Then repeat for a third layer of petal which are shorter than the second layer | 6. Using the round tip finish off with piped dots in the center of the flower |
Finished Cupcakes
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For More Wedding Cake Ideas see |
Leave Decorating Wedding Cupcakes go to Wedding Cake Book >>
