To check out: Mocha Cupcakes with Chocolate Mousse Frosting

I've done cake decorating and have all the tips...can anyone decipher how this frosting is piped?

I mean, I see the directions at the bottom of the recipe, but can't envision "making a spiral" holding the tip at 90 degrees. If you did this, wouldn't the icing come out of the tip at a sharp vertical angle??

 
That's just the usual swirl - the one she used looks like ruffles done with the rose petal tip

 
cheese, I think it's a 1M star tip and the mousse icing is so light

and thin that the pattern slightly collapses. If you hold the tip/bag parallel to the turntable (90 degrees from looking down on cupcake) and spin while piping, you would get a fairly thin pattern. Then stack more layers with smaller diameters.

I've always loved this rose cake (see link) and imagine if more and more layers were piped on top of each rose, it might look like the mocha version.

http://iammommy.typepad.com/i_am_baker/2011/02/rose-cake-tutorial.html

 
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