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Cupcak ecatin 1

01

Cupcake liners are available in a variety of colors and paerns. If you’re feeling festive, match your liners to the colors in your frosting and/or sprinkles.

Sprinkles come in all different shapes, colors, and sizes. We provide suggestions for which to use in some recipes, but let your imagination run wild and choose whichever you like. Keep in mind that some might bleed when added to baer, so be careful when folding them in.

Piping tips for pastry bags come in many shapes and sizes. Each tip is labeled with a number—the smaller the number, the smaller the hole. It’s useful to have at least one plain and one star-shaped tip on hand to create different decorations.

To fill a pastry bag, firmly push a piping tip down into the small hole at the boom of the bag. Form a cuff by folding down the top one-third of the bag. Place one hand under the cuff. Using a rubber spatula, scoop the frosting into the bag with your other hand, filling the bag halfway. Unfold the cuff, push the frosting down toward the tip, and twist the bag closed where the frosting ends. Squeeze the bag from the top when you pipe.

If you’d like to use the same frosting to pipe different shapes, use a coupler aachment on your piping bag so you can change tips easily.