8
Flat plain swirls:
Use a plain wide nozzle and slowly swirl icing from the middle into
increasing sized circles to the edge.
Pointy plain swirls:
As above but start at the edge, circling towards the centre. Slightly
overlap the previous outward swirl and work the middle blob into a point.
Wide star swirl:
Use a wide star nozzle and either pipe from the middle or the edge as
above. This looks attractive when starting a little further from the edge and swirling
towards the middle so the edge of the cake is still visible.
Tip:
When using more than one flavour of frosting start with the lightest colour first e.g.
vanilla so you can reuse the bag with a darker colour. If you use a dark colour first it can
cause the lighter flavour to become discoloured.
Royal Icing
Ingredients:
1 medium egg white
225g sifted icing sugar
2-3 drops lemon juice
Method:
1. Beat the egg white until it is foamy.
2. Gradually beat in the icing sugar and lemon juice and continue beating until icing
is snowy white.
Cappuccino cupcakes
Ingredients:
1 batch chocolate cupcakes (see above)
1 batch simply creamy frosting divided into chocolate and coffee flavours chocolate
coated coffee beans
Method:
1. Bake 1 batch of chocolate cupcakes.
2. Separate the simply creamy frosting into two bowls and stir in 50g of melted
chocolate in one and ½ tsp of coffee mixed with a little warm milk into the other.
3. Add the chocolate frosting to a piping bag and pipe a large swirl on to the cakes
using the star nozzle.
