Mechanical Decorators vs. Pastry Bags

• Novice bakers may find mechanical decorators easier to use in that they are ergonomically designed for either left or right hand use. Unlike pastry bags, mechanical decorators have better control due to the rotating barrel, which places the tip in the correct position each time. The tips are secured easily in place with a twist, and the inner ring pushes down to dispense frosting onto the cupcake. Pastry bags, which professionals usually use, require a two-part coupler that fits inside the bag to lock the decorating tip in place. Once the decorating bag is filled with frosting, it should be "burped" to remove the air, which also pushes the frosting towards the tip.

Buttercream Is Best

• A classic buttercream frosting is easy to work with and simple to make. A stiff buttercream, which works well for creating floral decorations, is made from 1 cup of shortening or butter, 2 tablespoons of water or milk and 1 teaspoon of vanilla or almond flavoring for each 4 cups of confectioners’ sugar. For a medium consistency, which works better for stars and borders, add an additional 1 tablespoon of liquid for each 1 cup of frosting. For a thin consistency, for vines, leaves and writing, add an additional 2 tablespoons of liquid for each cup of frosting. If you want to color the frosting, add color in small increments and mix it in well.

Tips for the Trade

• The tip you choose determines the shape and size of your decorations. Star tips create stars, shells and zigzag lines. Petal tips create flowers, such as roses. Drop flower tips create swirled flowers and leaf tips create leaves. The tips used most often when decorating cupcakes are the large round tips and large star tips, which create the signature pastry shop swirl designs.

Creating the Swirl

• The elegant swirl design, often seen on bakery shop cupcakes, is easy to create by using the large star or round tip held approximately 1/2 inch above the center of the cupcake at a 90-degree angle. For either a star-tipped swirl or round-tipped swirl, depending on your decorating preference, begin in the center and squeeze out frosting to form a star or round mound. With the same pressure, pipe around the star or mound and lift the tip slightly. Move the tip upwards and finish in the center, releasing the pressure. When creating a round-tipped swirl, pipe counterclockwise and bury the tip into the frosting while piping.