Eight Ways to Decorate with Tip 340
Additional Information
Step 1
Bake cupcakes.
Prepare cake batter following recipe instructions. Bake and cool cupcakes in white cupcake liners.
Step 2
Tint icing.
Combine Burgundy and touch of Royal Blue icing colors to get magenta color shown. Combine Royal Blue and touch of Burgundy icing colors to get lavender color shown. Using Ivory and Pink icing colors, tint 1 cup icing each ivory and light pink. Also tint 1 cup icing each magenta and lavender using color combinations provided.
Step 3
Decorate cupcakes.
Prepare four decorating bags with tip 340. Fill separately with ivory, light pink, magenta and lavender icing.
Rope Cupcake: Using magenta icing, hold bag with tip opening horizontal to cupcake surface. Using buttercream rope technique, pipe rope around edge of cupcake. Using light pink icing, hold bag with tip opening vertical to surface; pipe buttercream rope in center of cupcake.
Stars Cupcake: Using any color icing, hold bag at 90°; pipe stars, alternating colors and tip position, until cupcake is covered.
Basketweave Cupcake: Using any color icing, hold bag with tip horizontal to cupcake surface. Using basketweave technique, cover cupcake, alternating colors.
Shells and Stars Cupcake: Using magenta icing, hold bag with tip opening vertical to cupcake surface. Pipe shells, alternating direction, around edge of cupcake. Using light pink icing, hold bag with tip opening vertical to cupcake surface. Pipe four shells in center of cupcake, starting in center and moving towards edge. Using ivory and lavender icing, pipe stars between shells.
Rows of Stars Cupcake: Using light pink icing, hold bag at 90° with tip horizontal to cupcake surface. Pipe row of stars down center of cupcake. Continue piping rows of stars, alternating colors, until cupcake is covered.
Zig-Zag and Shell Cupcake: Using light pink icing, hold bag with tip horizontal to cupcake surface. Pipe zig-zag flower in center of cupcake. Using magenta icing, hold bag with tip opening horizontal to cupcake. Pipe shells in spaces between zig-zag “petals”, starting towards center and moving towards edge of cupcake. Using lavender icing, hold bag with tip vertical to cupcake. Pipe shells following edge of cupcake and in between magenta shells.
Crisscross Shells Cupcake: Using ivory icing, hold bag with tip horizontal to cupcake surface. Pipe four shells in center of cupcake, starting at edge and moving towards center. Using light pink icing, hold bag with tip vertical to cupcake surface. Pipe four shells between ivory shells, starting towards center and moving towards edge. Using lavender icing, hold bag with tip horizontal to cupcake surface. Pipe eight shells, evenly spaced around edge of cupcake, starting towards center and moving towards edge. Using magenta icing, hold bag with tip vertical to cupcake surface. Pipe shells, starting at edge and moving towards center, in between lavender shells.
Daisy Cupcake: Using lavender icing, hold bag with tip horizontal to cupcake surface. Using reverse shell technique, pipe reverse shells around entire cupcake, elongating tail of shell to center of cupcake. Using ivory icing, hold bag at 90°. Pipe rosette in center of cupcake.
Products
Ivory Gel Food Coloring Icing Color
Variations
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Royal Blue Icing Color, 1 oz
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Burgundy Gel Food Coloring Icing Color
Variations
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Favorite Cake Mix or Recipe (4-1/2 cups batter needed)
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.
A wonderful technique for finishing your piped baskets with pretty edging and handles. Excellent too for western or nautical theme cakes. You can make a great looking rope with round or star tips.
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 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.
This technique turns any treat into beautiful baskets. Perfect for Easter, Mother's Day, bridal or any Spring and summertime theme. This technique creates a two-dimensional woven-look design. Use for baskets, fences, or to completely cover the side of a 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.
