Frosting Cupcake Techniques

Frosting the Cupcake

There are many different ways to frost a cupcake, and I know known. I have always loved the way people put art onto food, and it is time that I too become a food artist. On the side bar of page 211, in the book "The Williams-Sonoma Baking Book:Essential Recipes for Today's Home Baker", it gives you some tips on how to ice a cupcake with the frosting recipe in the page next to it (tried out the recipe earlier). 

What I first did was I filled up a pastry bag with the frosting and made sure to twist the top of the bag so none of the frosting would leak out as I was squeezing the bag. There are many different types of the pointers that direct the frosting

on the cupcake. On the first cupcake, I did a typical swirl and made little flowers/dots of frosting with the pointers.

I used two different sizes of the same shaped pointer, as shown on the left. On the right we can see the difference between both outcomes. Even though you can cover much more surface using the larger sized hole, I believe the smaller one gives you more control, as said in the book, for more control and smaller chance of a mistake,  use the smaller sized pointer (p 211). I also decided to have more fun with the frosting, and added some food coloring into the frosting and squeezed on a fresh cupcake. The first one turned out okay, but I love the second one I made (bottom
 left). The color mixed very well with the white frosting and made the color softer. I decided to make more designs on the other cupcakes with the white frosting and found the cupcakes more appealing, but I do need much more practice on frosting cupcakes, or making designs on them. 

 Have you ever thought about the skill that goes into the appearance of food? Do you think you will ever make some designs the next time you frost some cupcakes?