Today's cupcakes have a dark, not too sweet, cake toped with real butter buttercream icing. There is a touch of almond flavor and vanilla in the buttercream. See this swirl? Here's how it's done.
- First purchase a 1M Wilton tip. It's sold individually or in the cupcake decorating kit. The cupcake kit is the only place you can get the bizmark tip (used to put filling in cupcakes) so I got the kit because I wanted that tip too. (the kit has a few other tips and some disposable bags too)
- Put it on your bag, I don't use a coupler with this tip as it's a larger tip and I don't have any larger couplers. I just cut the bag and stick the tip in.
- Fill your bag.
- Pick up your cupcake and hold your tip at a 90 degree angle to the cake, just above the cake. CENTER of the cake. (this is what makes it cool, the book tells me to start at the outside and that's a totally different look)
- Start squeezing, when it comes up to the tip start to pull your tip around in a tight spiral, go around and around until you cover the whole cake. Even pressure the whole time. (It's always more pressure than I think it should be)
It's super easy and sorta looks like a rose on each cake.
I think the white on black is very classy.