How To Do Rose Piping On Cupcakes

Traditionally zigzags are piped with a star tip like tip 16 but you can create this technique with any decorating tip youd like.

How to do rose piping on cupcakes. Your arm determines the distance between the waves while the pressure while holding the bag determines the thickness of the line. The fastest and easiest way to pipe flowers with just a squeeze of the piping bag the larger the nozzle the larger the flower. To pipe small stars start on the outer edge of the cupcake and squeeze out a small star of buttercream.

Remember to apply even pressure to your pipping bag this insures an even swirl all the way around. When piping turn your hand to the maximum in one direction and holding your cupcake and squeezing the zip lock bag gently slowly rotate your hand with the cupcake back in the other direction. Squeeze gently then stop squeezing and pull away.

I like to get closet o the frosting I just piped out. Then gently move your hand around the cupcake keeping the piping bag upright at all time. Made some hydrangea and 3 d open rose too.

The opening of the nozzle will dictate if it will be a thin or fat flower and the number of openings at the tip is equal to the number of petals the flower will have. For super moist and soft eggless vanilla cupcakes click here for the recipe. When piping zigzags think about the movement of your arm and the pressure on your bag.

Use your 1M tip on a 90 degree angle thats fineBUT instead of starting from the outside edge and piping all the way in and upwards towards the centre you start from the middle and pipe around all the way around to the outside edge. Continue piping smaller and smaller circles on top of one another. It doesnt have to go out to the liner it will just be your biggest circle 4-5.

Squeeze a little buttercream into the centre of the cupcake to form the middle of the rose. Finish of with a decoration where the swirl ends. Xanthe Milton teaches you to pipe rosettes on cupcakes.