piping

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CAKE101: Piping Cupcakes

Piping cupcakes takes a little time and practice to get just right. We get a lot of people commenting on our cupcakes and how we get the perfect swirl. There is no definite answer we can give except that you need to master speed, pressure and curve. If you pipe too fast you get a sloppy mess and if you pipe too slow and you get wonky frosting. If your pressure is off you’re left with uneven, scraggly swirls.

CAKE101 Piping Cupcakes

“To pipe beautiful cupcakes you need to get three things perfect… speed, pressure and curve! To help get a good curve pipe a small ‘blob’ in the centre of each cupcake and pipe around and on top.”

 

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‘Tutorial Tuesday': How to make your own sprinkles!

What you will need:

256g of icing/confectioner's sugar
1 egg white
1 tablespoon of room temperature water
colourings and flavourings (We recommend flavourings by Foodie Flavours and colourings by Americolor or Squires Kitchen)
Parchment paper
Piping bags fitted with small writing tips (We recommend Wilton round tips 3-6) 

Step one: Combine all of the ingredients (except the colourings and flavourings) together in a large bowl. The mixture will become thick and sticky so be prepared for a little work.

Step two: Now you can add whatever colour or flavour you wish to the mixture.

Step three: If you require multiple colours divide the mixture into separate bowls.

Step four: Fill your piping bag(s) with your sprinkle mixture and pipe long lines or dots onto a flat surface with parchment paper. Note: If you make dots they will end up having the shape of chocolate chips.

Step five: Leave to dry out for 24 hours (This is essential!) and then you can chop them up using a spatula. 

Step six: Now sprinkle onto your baked goods and enjoy!

 

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