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Decorating techniques using tip 47 Zoom

7 Ways to Decorate Cupcakes Using Tip 47


Don’t just serve the same-old cupcakes at your party. Spice up the celebration with a new technique or two! You can decorate some amazing effects using only tip 47 and your favorite shade of icing. Tip 47 has a smooth and a ridged side, so you can mix it up just by turning the tip!
Makes: 24
Skill Level:

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Step 1

Bake and cool cupcakes.

Step 2

Prepare icing. Tint icing pastel blue, medium blue and summer teal following color formulas.

Icing Colors Tinted:

Use Color Right base colors and QuickCount color formulas to tint icing in the following shades:

  • Pastel Blue (formula 284): 2 cups icing + 1 B + 1 P
  • Medium Blue (formula 3125.6): 2 cups icing + 3 B
  • Summer Teal (formula 319): 2 cups icing + 6 B +1 Y

Prepare three decorating bags, separately, with tip 47 and tinted icings.

Step 3

Decorate cupcakes using tip 47 and cut disposable bag.

Top left cupcake: Hold tip with opening positioned vertically. Pipe zigzags from cupcake edge to center, alternating medium blue and summer teal icing.

Top right cupcake: Hold tip with opening positioned horizontally, smooth side up. Your bag should be at a 45° angle with the tip slightly above surface. Using summer teal icing, pipe a bead from edge toward center of cupcake, moving tip toward you. Continue piping beads in summer teal icing around edge of cupcake. Pipe a second row of beads in pastel blue and a center row in medium blue.

Middle row left: Hold tip with opening positioned vertically. Your bag should be at a 45° angle with the tip slightly touching surface. Pipe a petal, moving the tip out toward edge of cupcake. Relax pressure as you return to base of petal. Pipe three rows of petals from edge to center in pastel blue.

Middle row center: Hold tip with opening positioned vertically. Starting at left edge of cupcake in summer teal, pipe a row of upright petals in a “v” shape, positioning bag slightly to the left and then to the right to form the “v”. Repeat to pipe a row in summer teal at the right edge of cupcake. For the next row on the left, turn the cupcake to form petals in the opposite direction, in pastel blue. Repeat with a row on the right. Turn cupcake again and finish with a center row of “v” shaped petals in medium blue.

Middle row right: Hold tip with opening positioned vertically, ridged side facing to the left. Pipe a row of shells in medium blue around edge of cupcake. Pipe a second row of shells with ridged side facing right. Repeat with two more rows of shells, alternating the tip position for each.

Bottom row left: Hold tip with opening positioned horizontally, ridged side up. Your bag should be at a 45° angle with the tip slightly above surface. Pipe a petal, moving the tip out toward edge of cupcake. Relax pressure as you return to base of petal. Pipe four rows of petals, the first in medium blue, the second in summer teal, the third in medium blue and the center in pastel blue.

Bottom row right: Hold tip with opening positioned horizontally, smooth side up. Pipe wavy beads from edge to center of cupcake, alternating medium blue and summer teal.

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Color Right Food Coloring System (see Icing Colors Tinted in Instructions)

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Your favorite cupcake recipe or mix

Your favorite cupcake recipe or mix (5 cups batter)

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Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.

The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.

The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!

The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.

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