Transcript
Hi, my name is Elizabeth Sutton. I’m one of the head decorators here at Amanda Oakleaf Cakes. I really enjoy working here and being a cake decorator, more specifically cupcake decorator. You can come visit us at our at 1, Pauline Street in Winthrop, Massachusetts. And you can also visit our website at oakleafcakes.com. And today I’m going to be talking to you about cupcake decorating. I’m going to be talking to you about some of the basic techniques of cupcake decorating. So you first want to start with the piping bag. I’m going to show you how to fill in. It’s pretty simple. You want to turn it about halfway inside out and insert your piping tip. Make sure that the hole you have cut into the bottom of your piping bag is big enough to accommodate the size of the tip. So I’m just going to drop it in there, make sure that it sticks out from the bottom. You want to take a satchel full of frosting and just scoop it in there. Push it down so you don’t get any air bubbles. Keep filling till the bag is about halfway full. You don’t want to fill any more than halfway because then it will become difficult to work with because there is too much frosting in there and too much pressure. So you can turn it back so it’s all inside. You want to push all the frosting towards the end of the tip, tail in the top so that no air can get in and no frosting can get out. When you’re decorating a cupcake, you don’t want to put the tip too close to the cupcake or else you’ll get cake crumbs and the frosting becomes a mess and you don’t want to do that. So turn and fill and that’s how you use the piping bag. A different type of piping bag for a smaller tip, this requires the use of a coupler. Now a coupler is like a plastic screw that you put inside the piping bag and it doesn’t stick out very much, that’s the way you want. So you want to take whatever piping tip you want, in this case we’re using a rose tip and you want to put in on the coupler. This is the second piece of the coupler. Insert that over the piping tip and screw it on. And this way you can change the tip to whatever piping tip you want without having to change the bag entirely. This is a small blunt edged spatula and you can use this to correct any mistakes you’ve made on your cupcake or you can use it to your cupcake from that home-made look. So what you want to do is start off with a big blob of frosting, put it right in the middle, more is better and you want to just evenly spread it around the cupcake itself. You want to make sure there’s an even amount on all sides, being sure to cover most of the top of the cupcake. And then so, you spin the cupcake in your hands to smoothen out. And then for a nice finishing touch, you can take your spatula and run it across the cupcake making kind of a swirly design. And like I said about correcting mistakes if there is any on the part of the cupcake showing, you just stick some more frosting on there and you’ll never know the difference. And to finish that off, you can just go around the cupcake and with your spatula. So there you have it, some yummy looking cupcakes. Another thing to keep in mind is that you want to use your frosting right after it’s been whipped or else they will settle and get spongy and nobody likes spongy frosting either. They are some of the basic techniques of cupcake decorating.
