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.
