Recipe Station

While there are many different ways to use frosting to decorate cupcakes, let's keep it simple today.

The first method is the Rosette technique:

1. Apply slight pressure and make a dollop in the center (without releasing pressure).

2. Still applying pressure, slowly move tip out from center and start to circle around center dollop.

3. Make sure tip remains at a 90 degree angle.

4. Complete one circle around the center and then release pressure.

Or you can “fluff” your frosting:

1. Start by applying pressure to the frosting bag in the center of the cupcake. Tip should be straight up and down.

2. Apply more pressure and raise tip just slighty.

3. Let frosting spill out and fill in by using pressure only, do not move tip around. (If you can see in the images above, my tip barely moves throughout the whole process.)

4. Release pressure and lift tip straight up.

The mini-flower technique is also an option:

1. Start at outter edge of cupcake and hold bag at 90 degree angle. Apply slight pressure to frosting bag.

2. Moving tip upward quickly, release pressure on the bag.

3. Repeat that same motion around the entire cupcake, then place mini flower dollop in the middle.

Lastly, you can try the “tall ruffle”:

1. Apply slight pressure and make a dollop in the center (without releasing pressure).

2. Still applying pressure, slowly move tip out from center and start to circle around center dollop.

3. Make one complete rotation around the center then start around again, only making your circle slightly smaller while you are moving up.

4. Move tip around in one final small rotation (three tiers in all) , then quickly move tip up while releasing pressure on the bag.

One word of advice: If you're going to put all this effort into decorating your cupcakes, make sure everyone notices them before they scarf them down!

Article Source: I am Baker