Knife

• You needn't have any special kitchen gadgets for this basic frosting technique, making it perfect for amateur cooks. Place a dollop of frosting onto your cupcake with a basic kitchen knife. Spread it about halfway around the cupcake, and then run the flat blade of your knife across the edge of the liner, as though you're wiping the knife clean. Place a second scoop of frosting on the opposite edge of the cupcake from the first and spread, building the icing into a large mound. If you like a lot of frosting, repeat with a third dollop. Slowly move your knife back and forth across the top, gently smoothing the frosting into place. A slight amount of frosting should overhang the edges. Wipe your knife clean on a towel. Then, holding the knife vertically, glide it around the edge of the frosting mound. This will create a tall, even edge of frosting.

Spatula

• Drop a good-sized dollop of frosting on the center of your cupcake. Place a clean spatula directly on top of the frosting mound. Spread the frosting across the top of the cupcake, circling around the edges until the entire cupcake top is covered. Once the cupcake is covered, touch the spatula to the top of the frosting and lightly lift it to fluff up the mound of frosting.

Swirl

• Attach the star tip to a piping bag filled with frosting. Hold the bag directly above the cupcake. Pipe the frosting onto the cupcake in a circular motion, beginning with the outer edge and ending in the very center. Pipe a second, smaller spiral on top of the first layer of frosting. Once again, work from the outside to the inside, ending the spiral in the center of the cupcake.

Rosettes

• Add rosettes to your cupcakes using one simple spiral motion. You can place a few mini-flowers on top of an already-frosted cupcake, or cover you cupcake entirely in small roses. Attach the star tip to your decorating bag filled with frosting. Hold the tip directly above the cupcake and gently squeeze out a star. While continuously squeezing the bag, move the tip around in one tight, complete rotation until you have come full circle. Stop squeezing the bag and continue to move the tip in a circular motion until no more frosting comes out. Lift the tip away from the cupcake.