From beautiful stars and flowers to simple shells and rosettes, the drop flower decorating tip 2F can be used to create several buttercream designs. These fall-inspired cupcakes all feature the same tip and are easy for decorators of all skill levels!
Bake and cool cupcakes. Bake and cool cupcakes in white cupcake liners.
Tint icing. Tint 1 cup icing yellow, pink and copper following color combinations provided. Prepare three decorating bags with tip 2F. Fill separately with yellow, pink and copper icing.
*Combine Golden Yellow and Brown icing colors to get yellow color shown. Combine Violet and Burgundy icing colors to get pink color shown. Combine Copper, Burgundy and Brown icing colors to get copper color shown.
Copper Star Cupcake: Using copper icing, pipe star on cupcake. Repeat until covered.
Yellow 5-Petal Flower Cupcake: Using yellow icing, pipe reverse shell, starting near edge and moving towards center. Repeat for a total of five reverse shells.
Pink Zig Zag Flower Cupcake: Pipe 5-petal flower shape around edge of cupcake. Repeat with smaller 5-petal flower on top of first.
Pink Swirl Drop Flower Cupcake: Using pink icing, pipe swirl drop flower on cupcake. Repeat until covered.
Copper Shell Cupcake: Using copper icing, pipe row of shells down center of cupcake. Turn cupcake 180 degrees. Pipe row of shells on either side of center row.
Yellow Swirl Cupcake: Using yellow icing, hold bag vertically at 90-degree angle. Pipe star in center, then increase pressure, spinning cupcake as tip is lifted to create swirl. Release pressure and pull away. Pipe stars around edge of cupcake.
Pink 5-Petal Flower Cupcake: Using pink icing, pipe shell, starting near center and moving up and out towards edge. Repeat for a total of five shells.
Yellow Rose Cupcake: Using yellow icing, pipe rosette to cover cupcake.
Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.
Hold bag at a 45° angle and touch tip to the surface. Squeeze at starting point so that icing sticks to surface. Now raise tip slightly, and as you squeeze, guide tip slightly above surface. To end outline, stop squeezing, touch tip to surface and pull tip away. After outline, fill in using a zigzag motion to fill area. Pat smooth using finger dipped in cornstarch.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
Striking drama and great dimension can be added to gingerbread with the creative touches of zigzags. Just a simple back and forth motion can form beautiful drifts of snow on roofs, eaves, windowsills, and borders for doors.
An architectural flair and welcoming appeal can be achieved by adding artistic windowpanes to a gingerbread house. Beautiful small paned windows, front bay windows and even cathedral windows can be made in a few easy steps.