Classic Rosette:
This technique is common for a reason – it’s super easy! The ridges fall however they feel like falling and hide any imperfections, air bubbles, or required restarts.
Starting at the outside edge of the cupcake and rotating at the wrist, make two and a half rotations, making each one smaller to create a dome. Release pressure and pull up once you reach the center of the cupcake.
Tip: Ateco 845 or Wilton 1M
Flat Rosette:
This is your classic “I’m going to jam a bunch of stuff on top of this cupcake so it can’t be super tall” frosting technique. It also looks very pretty on its own!
Starting at the center of the cupcake and rotating at the wrist, make two and a half rotations, making each one larger until you reach the edge. Release pressure and wipe the last bit of frosting around the outside edge so it blends in.
Tip: Ateco 845 or Wilton 1M
Princess Rosette:
This ruffle-icious technique uses a star tip with more prongs to create a shape much like a bridesmaids’ dress from the 80’s. I won’t lie, adventurer – getting the hang of this one takes some practice, so test it out on some waxed paper first, then scoop the testers back into your frosting bowl once you’ve got it down.
Make one rotation around the edge of the cupcake, then make a bunch of tighter circles, quickly and closer to the center, letting the ruffles fall as they may.
Tip: Ateco 849
Flat Top:
This is like a Classic Rosette, but with less height and a large round tip. Great for cupcakes where you will be dipping the tops in sprinkles, graham cracker crumbs, or melted chocolate.
Starting at the outside edge of the cupcake and rotating at the wrist, make two and a half rotations, making each one smaller to create a dome. Press down harder and do not lift up as much as you would with a classic rosette. Once you almost-but-not-quite reach the center of the cupcake, release pressure, and instead of pulling up, continue rotating and blend the tip of the frosting with the rest so it sits flat.
Tip: Ateco 809
Tall Coil:
This uses the same technique as the Classic Rosette, but with a smaller round tip. It’s not recommended you use this style for chocolate frosting, lest the coil resemble… well… poop (unless that’s the effect you’re going for, like with our Poopcakes on page 120!) It also uses a smaller round tip than the Flat Top, as it would otherwise be an overwhelming amount of frosting. And that’s coming from someone who’s DTF: Down to Frost.
Starting at the outside edge of the cupcake and rotating at the wrist, make two and a half rotations, making each one smaller to create a dome. Release pressure and pull up once you reach the center of
the cupcake.
Tip: Ateco 806
Grass:
This one’s self-explanatory, adventurer – frosting that looks like grass. S’right there in the name. This tip also makes great shaggy monster fur in a pinch!
Place tip in the middle of the cupcake touching the surface, and squeeze bag to form grass. Pull straight up while keeping steady pressure on the bag, and when strand is long enough (about one-third of an inch), release pressure and pull away quickly. Grass
will be neatly formed only if you stop squeezing before you quickly pull the tip away.
Tip: Wilton 233
Multicolor Frosting:
This takes some extra work to put together, but comes out quite impressive. You can keep it as simple as a two-color combo, or go up to five for a stunning rainbow effect, like the Rainbow Dash cupcake from the Cutie Mark Cupcakes recipe on page 176.
Fill up to five disposable piping bags with each different color of frosting. Do not fill them as full as you would a regular piping bag, as they will all need to fit back into one bag at the same time (Figure 5). Cut the tips off each bag, and drop them all together into a piping bag fitted with a large star tip (Figure 6). Twist the back ends all together and squeeze until you see all your colors coming out of the tip at once (Figure 7).
Starting at the outside edge of the cupcake and rotating at the wrist, make two and a half rotations, making each one smaller to create a dome. Release pressure and pull up once you reach the center of the cupcake (Figure 8).
Tip: This works with any tip as long as it’s large, but an Ateco 845 or Wilton 1M has the best effect for a ruffled star shape, or use an Ateco 806 for a round coil.
Frosting Troubleshooting
I can’t even squeeze it out of the bag!
If you find that your frosting is very hard to pipe, it may be too cold. It should be at room temperature when frosting, and so should your cupcakes, so they don’t just melt their frosting right off.
Nope, it’s room temperature and it’s still not coming out.
If the frosting is too thick, it will be difficult to pipe and may even break when you attempt to pipe it in a curve. Pop it back into the mixing bowl, add in some milk (or liquid non-dairy creamer or coconut oil for the vegan Butterless Buttercream), and mix until it has a silkier texture, fit for piping. Usually the longer you whip your frosting, the easier it will be to pipe.
No sprinkles are sticking to it!
Buttercream may develop a crust on top as it sits, which will make the sprinkles just bounce off like arrows off that sweet new armor you just equipped. Make sure to sprinkle early and sprinkle often! If you miss your sprinkling window, give your frosted cupcake a quick spritz of water from a spray bottle set to the ‘fine mist’ setting, and you’ll be back in business.
How to Dye Fondant
While fondant can be purchased in a variety of colors, I find it’s easier to take white fondant and dye it as required.
Only use gel dye to dye fondant, and always wear gloves when you do, as the dye is very hard to get off your hands. Protect the table you are working on with a piece of waxed paper, and never set dyed fondant down directly on any surface you don’t want dyed.
Gloves worn should be plastic and not latex, as latex will stick to the fondant and drive you bananas. If you can’t find gloves, you can also pop your hands inside two plastic or ziplock bags and handle the fondant that way.
Add dye to fondant using a toothpick, a little bit at a time (Figure 9). Be careful – you can always add more dye, but you can’t remove any once it’s mixed in. Fold the fondant over on itself, sandwiching the gel dye inside, and stretch, then fold again (Figure 10). Repeat until all dye is incorporated and color is even.