Thursday, July 14, 2011
Two Toned Swirled Frosting Tutorial
This really is incredibly easy to do yourself, and I hope you'll try it sometime! Here's what you do:
1. Make and completely cool a batch of cupcakes of your choice.
2. Make or buy one batch of vanilla frosting and one batch of chocolate frosting.
3. You'll need three pastry bags. I like Wilton Featherweight bags because they're reusable and easy to clean. Take two of the pastry bags and cut the tip end off at about 3/4" from the end, but don't place a tip inside. With the third bag, cut the tip end far down enough to fit a largeish star tip. I used the M1 star tip from Wilton. Now, fill the first two tipless bags with your frostings, one with vanilla and one with chocolate. Place these bags inside the bag with the star tip. Squeezing from the top of the bag, both frostings should feed out of the star tip in a swirled pattern. Practice on your work surface or a plate before decorating your cupcakes.
4. When you're ready to decorate a cupcake, hold your bag so that your tip is pointing straight down at your cupcake. With an even pressure, squeeze your frosting out, starting at the outside (not the center) of your cupcake and work a steady swirl all around. When you come to the center, stop squeezing before you lift your tip away to avoid a really tall peak on your cupcake.
Simple, right? I'm looking forward to trying this technique with colored frosting for the holidays, especially Halloween!