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Cupcake / cake piping

4 replies

Mazzatron · 16/09/2022 06:49

I want to learn to pipe frosting, buttercream etc

Can anyone recommend me some specific products that work really well? There are so many out there I'd like really efficient tools because I have a feeling my natural ability won't be the best! Don't want to waste money buying crap also.

And any tips for technique greatly received

Thanks 😊

OP posts:
Mazzatron · 16/09/2022 06:57

PS. Just to say I know there is so much information online with videos etc, I just find the amount of info available a bit overwhelming so wanted specific tips, or even pointing to a video that is definitely good

OP posts:
Cap89 · 16/09/2022 09:22

Get yourself some good piping tips. Best ones would be a 1M and a 2D, you can do most types of swirl on a cupcake with those (just type into Amazon). I’d recommend disposable piping bags (the reusable ones are a real pain) and i’d suggest getting large capacity ones. The ones from the supermarket are always too small in my view. Look up 21 inch piping bags on Amazon. You can always cut them down if you want too, but I find them easier to handle as you can get a good twist on the top of the bag without the filling spilling out. Put the bag over a large glass or tall vase to help you fill it. For practice, draw some circles on parchment paper and just get piping. You can them scoop up your buttercream, refill your bag and go again. A classic buttercream mixture of 1:2 icing sugar to butter is the best. Loosen slightly with a tsp of boiled water if you need to to get the right consistency. I really like cake by Lynz tutorials on YouTube, she has a good basic cupcake piping one. But it’s just practice! Good luck :)

Hopeislost · 16/09/2022 09:25

Cupcake Jemma has great videos on piping, cake decorating, making the perfect buttercream etc

toastofthetown · 16/09/2022 09:29

If you are piping buttercream into large swirls on cupcakes, then I’d recommend Italian/Swiss meringue buttercream over American style buttercream. The American buttercream is so aggressively sweet that the amount of buttercream in a butterfly cake about is the right amount, rather than the traditional swirl where I’d remove most of it anyway.

I’ve got on well with a reusable piping bag and don’t find it a pain at all. It’s handy as I can swap out tops part way though piping off needed. It’s obviously not as convenient as disputable, but the trade off vs the additional plastic usage works for me.

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