Cupcake decorating part 4
This is the last part of my little “cupcake decorating school”. The final part is about how I pipe my swirls on my cupcakes. Not saying that this is the “right” way, but it is the way that works the best for me. There are many different types of swirls to pipe on cupcakes. Often does the final result, depend on what type of decorating tip that you are using.
Please see Cupcake decorating part 1 where I write about the decorating tips.
If you are new on how to pipe swirls on cupcakes or simply just want to perfecting your swirl techniques. Practice is the only way to do it. With some cupcakes and a batch of buttercream you can pipe swirls, scrape off the buttercream and start over again (of course re-using the buttercream)
I have built up the swirl in three parts, to make it more easy to see and hopefully understand 
So here goes:
Step 1:
I have used a star tip with a 11mm opening and filled the pipingbag with Italian Meringue Buttercream. I always start at the center of the cupcake (holding the bag at a 90 degree angle). Move the pipingbag to the right and go anticlockwise. While piping its important that you make sure to lift the tip slightly or it will ruin the star pattern while you pipe. Pipe close to the cupcake paper edge.
Tip: You can make a more flat swirl by finishing at the center again. Going only 1 round.
Step 2:
After a whole round, pipe a new round on top of the first.
Step 3:
Pipe the final round and finish in the center again. Gently pull back the piping tip.
The next photo shows the “built up” swirl to the left and the “real” swirl to the right, that is piped in one go.
Use the same technique for the mini cupcakes, only piping two rounds. I have used a smaller star tip (9mm)
Remember that practice makes perfect. I can sometimes pipe 10 bad swirls, before I am happy with the results
For those who love the “Wilton roses”. Try this special cupcake flowernail as a helper to pipe the flowers on the cupcake.
If you like to read the other parts about my cupcake decorating, you can find them here:
Cupcake decorating part 1
Cupcake decorating part 2
Cupcake decorating part 3
Happy Caking
Louise!
1. Louise
December 12th, 2009 3:13 am
So sorry for neglecting the blog for so long. But just as I thought I was recovering, a cold bug hit me right in the face. But a penicillin treatment have really helped. Now I just long to do some Christmas treats and show them to all of you
Hugs Louise
2. Andrea
December 12th, 2009 2:14 pm
Thanks Louise for the wonderful tips. Hope you are feeling better and a wonderful holiday to you and yours. Best, Andrea
3. Gina
December 12th, 2009 2:56 pm
Feel better Louise! And thank you, as always, for your beautiful tutorials!
4. Lisa
December 12th, 2009 2:57 pm
Thanks so much for the posting the swirl technique. Now I finally know how it’s done! Happy Happy Holidays!
5. Becky
December 12th, 2009 6:04 pm
Well no WONDER my swirls look flat…I was only doing one swirl with a smaller star tip. Thank you, Louise, for your wonderful hints. I’m glad you’re feeling better!
6. Sonia
December 12th, 2009 6:14 pm
Estan preciosos, ojala y nos sigas enviando tips de decoración. Recomiendame una mu buena revista de tips y dullas para que se me dificulte menos aprender
pregunta las flores son de betun y cual o naturales
gracias por todo.
7. aribian girl
December 12th, 2009 6:27 pm
get will louise!and thanx for all your effort ..
8. BAKING is my ZeN
December 12th, 2009 7:57 pm
Fabulous as always!
9. kimberly
December 13th, 2009 1:14 am
Thanks for this GREAT instructional lesson on making
professional looking cupcakes. You are the BEST!
Kimberly
10. Liz
December 13th, 2009 6:54 am
Thank you Thank you Thank you!!!! I never could figure out why my cupcakes didn’t look “picture perfect.”
Hope you feel better soon and Happy Holidays!!!!
11. sheela.aziz
December 13th, 2009 10:39 am
thanks for your butifull cupcakes ,please can i know where can i find flower shape cutters?how can i buy them on line
thanks
12. Natalie
December 13th, 2009 12:18 pm
Your swirls always look great!, thanks for the tips
13. Jill
December 13th, 2009 1:22 pm
Thank you once again for all your help and advice Louise! Hope you are feel well soon!
Regards, Jill
14. Joanna
December 13th, 2009 9:21 pm
Dear Ms Louise,Thank you for all the beautiful tutorials.You are truly blessed.Thank you for sharing.Get well soon.God Bless.
15. oatc
December 13th, 2009 9:39 pm
Thank you for sharing your skills again. Merry Christmas and Happy new year to your family!
16. Alessandra
December 14th, 2009 12:01 am
Thank you for this, ever so useful!!!!!!!! Merry Xmas!
17. Didi
December 15th, 2009 6:18 am
Hi Louise – I’m so glad you’re back!
Thanks for the icing tutorial – those cupcakes looked so delicious! I’ve got the biggest craving but I don’t think I’ll be able to locate a cupcake with yummy swirly icing at this hour. LOL!
18. elma
December 15th, 2009 4:38 pm
hi, just want to ask you what is a 3/4 oz,1 oz, 2 oz, and 3 oz baking cups? i was looking for medium size baking cups but the store staff told me that they sell by the ounces and does not know what a medium size baking cup is? do you have any idea? they were the only store that sell grease-proof baking cups.
19. Chetana
December 19th, 2009 10:40 am
Hv been following ur site since sumtime, must say u hv a yummy site here.Beautifull…simple yet soo elegant.
Cheers.
20. Louise
December 26th, 2009 1:02 am
elma: Ohh I dont know sorry. I just know of the baking cups that I use and I only know that they are: 50mm base x 35mm wall (2″ x 1 3/8″)
21. Mary Sanavia
January 25th, 2010 5:18 am
Thank you so much for your very clear tutorial! Now I now how to “swirl”perfect cupcakes.
22. Samantha
January 28th, 2010 3:25 am
Omg, I can’t find the tips online anywhere. Is there any other one i could use for large swirls, or does the tip go by another name perhaps? pls help
sp_jide@yahoo.com
23. Louise
January 28th, 2010 2:15 pm
Samantha: Try and read the part 1 http://www.cakejournal.com/archives/cupcake-decorating-part-1 there are more info regarding large tips. Also try a see this online shop: http://www.bakeitpretty.com/category_58/Top-Sellers.htm
24. Mariel
February 2nd, 2010 10:08 pm
Hi Louise, I have a question. Does this IMBC frosting withstand heat and humidity? Sounds delicious but I live in Hawaii and am afraid it’ll melt down. Any tips? Thanks! Your blog is AMAZING!!!!
25. Louise
February 7th, 2010 11:59 pm
Mariel: No, sorry. It dont work good with that
26. Ruby
February 15th, 2010 8:22 pm
Your tutorials are fab! Have a question tho-I make a buttercream swirl as above then put a small fondant decoration on top. I store it in a carboard box but when i come to it the next day the fondant decoration is sticky and soggy plus the colour usually runs into the buttercream :s Any advice would be much appreciated!
27. Louise
February 27th, 2010 9:35 pm
Ruby: Dont add any fondant decorations until only a few hours before serving.
28. Kathy
March 1st, 2010 8:46 am
Thanks so much for the tips. I liken piping to golf, you can have a great game one week and the next, it’s like you’ve never played before. I have done some pretty good piping at times, then for some reason it just doesn’t look so good the next time. I also like your flowers. Which cutter have you used?
Thanks
Kathy
29. Louise
March 7th, 2010 12:47 am
Kathy: I have used a Petunia flower cutter.
30. Shannon Y
March 9th, 2010 5:14 pm
I made your IMBC frosting and petunia flowers for cupcakes for my daughters 2nd birthday party and everyone loved them! Thanks so much for the instructions! Here is a picture of my creation: http://www.facebook.com/profile.php?v=feed&story_fbid=346825811867&id=593101867#!/photo.php?pid=3428191&id=645322083
31. alix paul
April 19th, 2010 4:58 pm
hi there.i wondered if you have seen or used a nozzle called french swirl.im having trouble finding one,its suppose to give the best swirl.thanks
32. Louise
April 20th, 2010 11:57 am
alix paul: You can get a french tip from here: http://www.bakeitpretty.com/item_306/French-Giant-Pastry-Tip.htm
If thats the type you are looking for?
33. alix paul
April 21st, 2010 5:35 pm
Thats brilliant,thanks a lot..
34. Tammyt
April 28th, 2010 7:23 pm
Hi there,
first of all I`d like to say your blog is beautiful and truly informative! I have a question regarding the gum paste flowers. I am getting married in July and will be making my own cupcakes (small wedding, 30 cupcakes needed). I was planning on doing the butter cream icing and adding gumpaste flowers. How do you keep them from sinking into the butter cream…
thanks!
35. Louise
April 28th, 2010 8:50 pm
Tammyt: First I would add a little Tylo powder to the gum paste before cutting out the flowers. This helps to firm up the flowers and hold the shape aswell. You cna make the flowers a couple of weeks before and let them dry in the cupboard. I would not put the flowers on the cupcakes before a couple of hours they are being served.
36. Nadine from usa
May 16th, 2010 8:31 pm
Dear louise,
First, I have learned a lot from your page and your tutorial are very clear and neat. Can you substitute the buttercream with ganache or whipped cream? Somebody mentioned adding piping gel to stabilize it..any thoughts? I just don’t like buttercream at all.
37. Louise
May 24th, 2010 6:44 pm
Nadine from usa: You can use ganache under fondant. I would not use whipped cream. Have you tried to mix some buttercream with ganache? Its really nice. I mix it 50/50
38. Ruby A.
July 24th, 2010 3:54 am
Oh, I get it now, it’s 2 swirls, one built on top of the other, that’s how you get the height right?
39. Jessie
August 6th, 2010 9:55 am
Hi Louise, I just found your site and love it to bits! I like to bake and take pictures very much myself and have just started my own blog. I’m sure I’ll be able to find a lot of inspirations here. congratz!
And one question, what if I can’t consume my cupcakes in a day or two? How can I best keep them? Thanks!