If you don’t know about the Wilton 1M tip, then read up because this is my favorite star tip of all time! It helps to make the gorgeous buttercream swirl that you see in the above image, which looks like a soft-serve ice cream cone, but made of frosting! A thing of beauty – and incredibly easy when you use this tip. The tip does all the work. Watch the video to see the technique in action, but here are the details:
- Fill your fluted, paper-lined cupcake pans about two-thirds to three-quarters of the way with batter, depending on chosen effect.
- Have your cupcakes baked and cooled.
- Have your Italian meringue buttercream or other frosting soft and ready to use.
- Have your pastry bag fitted with the Wilton 1M tip.
- Fill pastry bag about halfway with frosting.
- Hold the cupcake in one hand or have on work surface in front of you. Practice will tell you which works better for you.
- Using steady, medium pressure, start in the center of the cupcake and pipe a tight spiral, forming the center of the swirl.
- Keep piping in an outward spiral until you come almost to the edge of the cupcake, then start piping in an inward spiral going over the frosting you already piped, creating a second layer.
- As you come back towards the center, make sure you are also drawing the frosting up towards the center, creating a peak (watch in the video).
- The initial outward spiral creates a base, then the second pass of frosting creates the height.
Image: Dédé Wilson
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