Piping Tips For Cupcakes 101

This blog is about different piping tips for cupcakes and how to achieve varied looks with them. Beginners, most of the time, are seen in awe of the beautiful cupcakes, cakes, cookies and the talented bakers who do them. Sometimes this seems so intimidating, but that is not the case. JK Coffee and Bakery, top bakery and coffee shop in Chicago, teaches you how to use piping tips for cupcakes.

We believe, practice does help in decorating, but it is even easier if you learn some quick, simple techniques from experts and get to know what type and size of the nozzle you should use. Because of the size and the pattern of piping tip matters a lot. Explained below will be some large piping tips for cupcakes because they are most commonly used. We hope, this blog will be of help to you and perfect, little cupcake swirls will no longer remain a mystery!

The piping tips are classified by their shapes and different sizes. There's a lot of fun experimenting that can be done with them. But typical, bakery-style cupcake decoration is done using some jumbo or large piping tips for cupcakes, and we'll discuss them as well.

This is amid the most commonly used and among the top picks by bakers. The open star tip makes lovely twirls with delicate edges that end in a dainty, petite star. Regular sizes are size 21 and size 18. This provides a quickest and easiest way can't go wrong while using this.

The Wilton 1M piping tip belongs to this category. It is used to make roses yet, in addition, makes delightful patterns for rosettes and edges of the cakes. It is also used to make rich twirl on top of every cupcake or to make little, wonderful stars.

They provide patterns that are aesthetically similar to the open star, but the patterns are tighter and closer. You can use them to make thick, profound whirls of icing that end in a wonderful flower-like star. Utilize this tip to quickly top of the cupcakes with one steady flow of icing, or make many, small, individual stars. It is used to decorate cake borders and rosettes for frosting cupcakes. These mostly include the large size Ateco 848/ 849/ 846.

This makes complicated yet simple-to-do cupcake decorations. With a French tip, pile on tasty icing to make many-ridged and fancy twirls that will look complex but are simple to make actually. Make dots or smaller swirls with it that look stylish, as well.

Wilton sorts the 199 tips as the open star, but it is often referred to as French Star tips. This tip is best for little rosettes and accents. The large size of Ateco 866 also works well.

These are actually top picks tips to use for enhancing and decorating sugar cookies and cupcakes. The plain/round tip makes a wonderfully smooth round rope made of icing that does not undermine other decoration you apply after the icing. Size 5 is used for decoration while others are to write on cakes. These are mostly used in filling cakes and cupcakes and to do extra-large writing on cakes. Size 2 is also common and helpful but sizes below 3 will be much smaller and tight and will not be of much help. Ateco 809/ 808 are also round tips. Its designing resembles a big fluffy cloud and a go-to technique for cupcakes.

To effectively pipe basic, pretty flower designs by using a solitary tip, drop flower is used. This is one of the initial, not many strategies that we learned in our group; however, I barely ever use them now. The most widely used drop flower tip is the 2D. It is somewhat larger and makes for elegantly decorated cupcakes and utilized for making huge rosettes.

As the name suggests, these tips are utilized for precisely that, i.e. to pipe leaves and petals for flowers. The leaf tip consists of a V-shape opening to shape leaves. It makes creative and unique decorating borders for cakes.

The petal tip shape is similar to a teardrop that is used to make various kinds of petals for flowers. The tip is much fun to experiment with. It is an innovative and special approach to beautify cakes and cupcakes.

This tip is rather complicated to work with for beginners and requires a little skill. It's levelled on one edge and furrowed on the other. You can get different decorative appearances with this tip

depending on the way you use it. It is also referred to as a grass tip. Jumbo size 789 icer tip falls in this category. It provides an easy way to frost the sides and edges of a layered cake. It helps cover a large portion at once and give a consistent amount of icing around the external edges. It is also used to create scary effects and grass on Halloween cakes.

The cleaning and storage of piping tips are of much importance. To clean them, remove frosting as much as you can. Then soak them in hot, soapy water before washing. The high temperature of the water removes some of the oiliness from the butter in your icing. Again, bring them under hot flowing water to eliminate any leftover frosting. Use toothpicks to clean smaller tips and then wipe with a clean kitchen towel. Put to air dry. Do not store them under heavy kitchen item, as this might deform their shape due to their weight and pressure.

Filling piping bags is a messy job. Filling piping bags with frosting for decorations is a difficult task. The trick to cleaner and easier filling is to utilize a big sized cup. Place the piping bag in a big cup after fitting the piping tip to it. Fold the excess edges around the edges of the cup and fill with frosting. Hold tight and start decorations of your choice.

The above-mentioned piping tips also work well for other different frostings like chocolate buttercream, Swiss meringue and whipped cream.

Now, after learning about the sizes and shapes of these piping tips, go start piping some icing like a boss. Happy experimenting