What is swirl icing called

Brought to you by Sophie Victoria Cupcakes. Top tips for piping buttercream swirls Make sure there's a twist at the top of your piping bag or put a freezer clip slightly above where the buttercream finishes in the bag. This will create pressure so you only have to squeeze gently.

Remember as you pipe you can move the clip down the piping bag to keep the same amount of pressure. Use your right hand if you're right handed to squeeze and your left hand to guide. It's important to use two hands to ensure you get a neat swirl.

Hold your piping bag at a 90 degree angle to the cupcake. Make sure the buttercream is the right consistency.

Cupcake 2 The round nozzle. Cupcake 3 The rose swirl, using the small closed star nozzle. Cupcake 4 The small open star nozzle. Save my name, email, and website in this browser for the next time I comment. Notify me of followup comments via e-mail. You can also subscribe without commenting. Icing Puffiness It can be frustrating to see a Whenever a new post is published on Sweetopia, you can get notified by email updates.

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You can unsubscribe from this service at any time. You can sign up for both the Newsletter and blog updates if you like. Home About Blog Contact. You can colour royal icing with concentrated paste or liquid colours. Glycerine is often added to prevent the icing from setting too hard. When placing icing on cakes, marzipan is usually used under the royal icing in order to prevent discoloration of the icing. If you would like to know more about royal icing why not try our piping skills course.

This forms an ideal base beneath poured fondant or poured chocolate toppings. Marzipan can also be coloured for modelling hello petit fours! We use marzipan on our Back to basics course. Also known as rolled fondant, roll out icing, Regal Ice or any of the other many brands available , covering paste and in South Africa it is known as plastic icing! This is the roll out icing you can use to cover cakes. You can also use it to top cupcakes and cookies. This comes in a rainbow of colours as well as classic white or you can create your own shades using concentrated paste or gel colours.

We would not recommend using liquid colours changes the consistency or dust colours almost impossible to get an even mix. Knead the icing to make it pliable and easy to roll out and dust surfaces with cornflour to prevent sticking.

To learn how to achieve a really smooth, professional finish we have lots of courses including One Day Professional Cake Decorating. A very elastic and strong icing that can be coloured in the same way as Sugar Paste; it is perfect for making butterflies, flowers, stars etc because you can roll it finely and it holds its shape once dry.

The best way to dry your flower paste creations is on a foam sheet which allows air to easily circulate and dry evenly, preventing distortion. We recommend dusting the foam with a little cornflour to prevent sticking.

Again you could make your own flower paste, but proprietary brands are far easier and give wonderful results. This is a very strong but also very elastic paste; it is much more stretchy than flower paste. It is also a much whiter paste. I think of it as the 'Rolls Royce' of icings! Because it is so elastic you can roll it incredibly thinly quite literally as thin as a sheet of paper if wished.

I use Mexican paste when I am working with Patchwork cutters, it also works well in the smaller, more intricate moulds. When making clothes for models Mexican paste is the ideal choice.