so not all about your spoonula there are
many ways of icing a cupcake one of the
easiest ways to do it is piping it with
a piping bag this is a disposable one
it’s closed at one end so what I need to
do is to open it up and we’re going to
use this round nozzle which we now need
to put into our piping bag like this
loop right to the end give it a little
tug just to make sure it’s nice and snug
in there and then this is a pretty big
bag so the best thing to do is to turn
it over that will help you to make less
mess hopefully and and it means you
don’t have to go quite so far with your
spatula so put some pink buttercream
here I’m just going to give it a little
stir about make sure you’ve got all
those air bubbles out because if you’ve
got air bubbles in there you’ll see them
when you pipe them out you want to
gather it all up on your spoon or
spatula and then take your piping bag
and just plop it in basically right
you can get your hand up and into the
collar of it and just wipe the spin on
your hand inside wave not want not
lock it in there I like to give it a bit
of a jump around just to kind of know a
bit more air out and make sure the I
think and of in one lump rather than
kind of dotted about in blobs with air
in between and then curl that top back
over starting at the bottom and just
kind of make sure you just kind of seal
it so you’ve got less air in there and
then twist it
if you don’t twist it when you squeeze
it it’s all just gonna like explode at
them how the wrong end which is not
preferable so give it a twist make sure
all the icings at the bottom of the bag
and I like to hold it with with the
twist kind of over my knuckle it keeps
it secure in my hand main thing about
piping butter cream to remember is it’s
butter so if you put your hands all over
it it’s just going to melt it so you
want to keep as little contact as
possible which is why it’s important to
kind of have it all going down the
bottom which is why the twist is
particularly important so starting right
in the middle give it a good squeeze
until you’ve got fair amount of coverage
and then squeezing is at the same time
just kind of swept it swept it a little
work it is now so once you piped your
cupcake and it’s looking pretty good you
can make it look even better by using
decorations and stuff and there’s loads
available in the supermarket you can get
little flowers like this make it look
really pretty so here’s the finished
piped cupcake you can see the difference
between the hand ice cupcake and the
piped cupcake this is a little bit more
classy maybe a little bit more neat and
tidy and looks really good once you get
a hang of it you’ll be amazing everyone
and eating a lot of cake probably don’t
forget to subscribe by clicking on the
link thanks for having me and hopefully
I’ll see you soon bye if you’ve liked
this as much as I’d like this then click
on like and if you’ve got any ideas or
comments or anything to say and then pop
them in the comments box below I’d love
to hear from you
many ways of icing a cupcake one of the
easiest ways to do it is piping it with
a piping bag this is a disposable one
it’s closed at one end so what I need to
do is to open it up and we’re going to
use this round nozzle which we now need
to put into our piping bag like this
loop right to the end give it a little
tug just to make sure it’s nice and snug
in there and then this is a pretty big
bag so the best thing to do is to turn
it over that will help you to make less
mess hopefully and and it means you
don’t have to go quite so far with your
spatula so put some pink buttercream
here I’m just going to give it a little
stir about make sure you’ve got all
those air bubbles out because if you’ve
got air bubbles in there you’ll see them
when you pipe them out you want to
gather it all up on your spoon or
spatula and then take your piping bag
and just plop it in basically right
you can get your hand up and into the
collar of it and just wipe the spin on
your hand inside wave not want not
lock it in there I like to give it a bit
of a jump around just to kind of know a
bit more air out and make sure the I
think and of in one lump rather than
kind of dotted about in blobs with air
in between and then curl that top back
over starting at the bottom and just
kind of make sure you just kind of seal
it so you’ve got less air in there and
then twist it
if you don’t twist it when you squeeze
it it’s all just gonna like explode at
them how the wrong end which is not
preferable so give it a twist make sure
all the icings at the bottom of the bag
and I like to hold it with with the
twist kind of over my knuckle it keeps
it secure in my hand main thing about
piping butter cream to remember is it’s
butter so if you put your hands all over
it it’s just going to melt it so you
want to keep as little contact as
possible which is why it’s important to
kind of have it all going down the
bottom which is why the twist is
particularly important so starting right
in the middle give it a good squeeze
until you’ve got fair amount of coverage
and then squeezing is at the same time
just kind of swept it swept it a little
work it is now so once you piped your
cupcake and it’s looking pretty good you
can make it look even better by using
decorations and stuff and there’s loads
available in the supermarket you can get
little flowers like this make it look
really pretty so here’s the finished
piped cupcake you can see the difference
between the hand ice cupcake and the
piped cupcake this is a little bit more
classy maybe a little bit more neat and
tidy and looks really good once you get
a hang of it you’ll be amazing everyone
and eating a lot of cake probably don’t
forget to subscribe by clicking on the
link thanks for having me and hopefully
I’ll see you soon bye if you’ve liked
this as much as I’d like this then click
on like and if you’ve got any ideas or
comments or anything to say and then pop
them in the comments box below I’d love
to hear from you
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