7 Ways to Decorate Cupcakes with Tip 32
Additional Information
Step 1
Bake cupcakes. Bake and cool cupcakes in white cupcake liners.
Step 2
Tint icing. Tint icing following color combinations provided. Prepare three decorating bags with tip 32 and tinted icing.
*Combine orange and pink icing colors to get orange color shown. Combine yellow, green and brown icing colors to get green color shown. Combine pink and burgundy icing colors to get pink color shown.
Step 3
Decorate cupcakes.
- Reverse Shell Cupcake (A): Using the reverse shell technique, pipe petals around top of cupcake, starting near edge and moving towards center.
- Shell Flower Cupcake (B): Using the shell technique, pipe shells around top of cupcake, starting near edge and moving towards center. Pipe star in center.
- Shaky Shell Cupcake (C): Using the shell technique, pipe shells around top of cupcake, starting near edge and moving towards center, while jiggling tip side to side. Pipe star in center.
- Stacked Shell Cupcake (D): Using the shell technique, pipe shells around top of cupcake, starting near edge and moving towards center. Pipe second row of shells on top of first. Pipe star in center.
- Rosette Cupcake (E): Using the rosette technique, pipe rosettes around edge of cupcake. Pipe second row of rosettes on top of first. Pipe rosette in center.
- Mini Swirl Cupcake (F): Pipe swirls around edge and in center of cupcake.
- Shaky Swirl Cupcake (G): Jiggling tip side to side, pipe swirl on top of cupcake.
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Pink Gel Food Coloring Icing Color
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Lemon Yellow Gel Food Coloring Icing Color
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Leaf Green Gel Food Coloring Icing Color
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Brown Gel Food Coloring Icing Color
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Orange Gel Food Coloring Icing Color
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Burgundy Gel Food Coloring Icing Color
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Ready-To-Use White Decorator Icing - 1 lb. Can (3 cups needed)
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3 to 3 1/2 cups Favorite cupcake mix or recipe
Products
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.
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.
Reverse shells look spectacular as top and bottom borders and as framed areas on your cake.
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.
