Meringue butter cream? Don't know what it is but yum!
How did you pipe that beautiful swirl? Thanks. Kathy
Kathy -- I use a 2D tip. Start on the outside of the cupcake and make a circle. Without lifting the tip, continue inside and make another circle, and then do one more circle on top of that one, gently lifting at the end. The key to the very ruffled look is to go slow, so the icing has time to fall on itself.
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