Friday, October 21, 2011

Day 22: Large tip

If you're somewhat into baking, then you've probably used, or at least heard of, pastry tips. 

They are the metal part that goes in the end of the pastry bag that cause the icing to come out in different shapes according to the shape of the tip.  Most of them are about 1 to 1 1/2 inches tall and most of them can do the trick.

But when I came across these bigger tips, it opened up a whole new world (cue Aladdin). 

Here is what most homemade, frosted cupcakes look like:
The frosting is just spread on probably with a knife. 

Some of you maybe get more ambitious and use a tip.
Better.  But notice in both cases that the frosting is pretty much flat.  The frosting is the best part...why not use more?!

Here's my trick.  Use a large tip!
In this picture, it would be #171 or 190.  The ones in the front are the standard size, regular tips, but the large ones are about 2-3 inches and allow for more frosting.
Now doesn't this look like one you'd buy in a bakery?  And I promise that it doesn't take a whole lot of special baking skills to pull this off.  Remember my post of pastry bags?  Well, we've just added a tip to it.  It's the same technique.

Don't let it scare you!  Go for it!

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