To get the "professional icing" look at home, you're going to need 3 things that you may not be using right now: #1: good buttercream icing (I personally like Italian Buttercream, and this recipe is a good one) #2: disposable (or reusable) icing bags and #3: icing tips (size/style will depend on the look you want to achieve).
Here are the 3 "special" extra large icing tips I keep on hand:
Clockwise from the left, they are large round, large star, and french star/pastry tips. You can find them at baking supply stores, or online at supply stores or Etsy. The other tip is one that a lot of you will already have in your kitchen--the petal tip. It usually comes in the little icing kits from Wilton and other companies. That's the tip you use to make one of those awesome "ruffle cakes." Don't worry, that post will be coming up soon.
So you have the tips, now all of you have to do is fill one of the piping bags (trust me. they are SO much easier to use than ziploc bags, or a parchment cones or something along those lines) with your buttercream.
Here's 5 examples of what you get using those tips:
You use the large round tip to get the first 2 examples--1 is a traditional swirl and the other is more of a "dollop" made by holding the tip about 1/2" from the top of the cupcake and applying icing from that location until you get the amount you desire. The top right is the french pastry tip. It's my favorite to use on mini cupcakes. The bottom right is the large star tip, and is a favorite among my customers. And the bottom left is using the petal tip--a sort of "ruffle cupcake."
Or, if you don't feel like going out and buying new tips (although I know you'll use them!), just use a butter knife and dress up the icing for your display. The options are really endless!
|All photos by Two Sugar Babies|