Star Power

• Both open star and closed star tips will create a ruffled swirl of frosting. The primary difference between the results of the two styles of pastry tip is the amount of definition in the edges of the swirls. An open star tip will form a softer edge along the swirl, while a closed star tip will produce a crisper edge. Use a large tip to create the 1 1/2- to 2-layer swirl common on professionally decorated cupcakes. Begin at the 12 o'clock position on the cupcake, pull around the outside, then create a second layer while moving toward the center. Stop pressure on the piping bag before pulling the bag away from the cupcake to achieve the perfect star on top.

A Dollop Will Do You

• Round tips offer two primary means of frosting cupcakes: the swirl or the dollop. To create either look, use a large or extra large tip to ensure enough frosting comes out as you pipe. Make the swirl by following the same procedure as you would an open or closed star tip. For a flatter look, press toward the cupcake as you pull in the circle. Alternatively, make the dollop by holding the tip down, straight over the cupcake, 1/4- to 1/2-inch above the top. Squeeze the pastry bag evenly and pull up slightly as the frosting bubble reaches the tip. Stop pressure and swirl the tip slightly as you pull up, finishing the dollop of frosting.

Super Swirls

• Bakers use French tips to make well-defined, heavily ridged swirls, similar to the star tips. These tips have significantly more points on their star-shaped tips, creating many fine ridges in the frosting. Follow the same procedure as you would for a swirl made with an open or closed star tip. French tips may also be used to make a large, frosting star with many ridges atop a cupcake. To create this look, use the same technique as you would to create a dollop with a round tip.

Double the Delight

• Basketweave tips feature a flat opening with one ridged side and one smooth side, making them versatile for decorating. With the flat side facing up, create smooth, flat circles and swirls, or ribbons across the top of the cupcake. With the ridged side facing up, layer strips of frosting over each other to create a basketweave pattern. Or, alternate flat and ridged stripes across the top of the cupcake.