We show you how to use the four basic icing nozzles to create 12 different effects, plus three more using a more specialised nozzle.
TECHNIQUES A great way to master the different techniques is to practise on some wax paper first. That way you can reuse the icing over and over. See what works best for you in terms of holding the piping bag, going around clockwise or anti-clockwise, how to apply pressure and also where to release pressure. Turn to page 54 for a butter icing recipe.
THE FOUR BASIC NOZZLES
THE BIG SQUEEZE
1 Hold the piping bag at a 90-degree angle about 1cm above the cupcake. Start squeezing the icing gently. 2 Increase the pressure as you slowly pull up, allowing the icing to 'fill' from the inside. The star and French nozzles will create more of a frill with increased pressure. 3 Once the icing is the desired size, pull up and release the pressure to end it off.
1 Start from the outside just inside the wrapper and hold the nozzle about 1cm from the top of the cupcake. Squeeze a small mound of icing. When it is the desired size, release pressure while pulling up quickly. 2 Hold the nozzle close to the first mound and repeat, making small mounds all along the outer edge. 3 Fill the inside with mounds too. Depending on the size, you may need only one, or more if there is space.
1 Start in the middle of the cupcake. Pipe towards the edge, holding the piping bag at a 90-degree angle. 2 When you reach the edge, start piping around just inside the wrapper. Don't press down on the icing; rather let it 'fall' onto the cupcake. 3 Apply even pressure as you go up and around twice more, releasing and pulling up as you reach the end.
HOW TO USE A PETAL TIP
|CARNATION 1 Start in the centre of the cakes with the wider part of the nozzle down. Make a swirl in the centre. 2 Keep turning the cupcake and applying pressure to the piping bag. 3 Continue with one continuous strip until you reach the outer edge of the cupcake.|
ROSE 1 Hold the piping bag so that the wider part of the nozzle is against the top of the cupcake. Pipe a round swirl in the centre of the cupcake. 2 Pipe strips of icing around the centre swirl, overlapping them slightly. 3 As you reach the outer edge, make the strips longer and tilt the nozzle so that the 'petals' are open.
FRILLED TUTU 1 Start at the outside edge of the cupcake with the wider part of the nozzle facing inwards towards the centre of the cupcake. Turn the cupcake continuously or pipe a piece, turn the cupcake then pipe another piece of the frill if it is easier for you. 2 Apply pressure to the piping bag as you pipe a second frill just inside the first row so that they overlap slightly. 3 Finish off the top with a small horizontal swirl, pulling away to the side as you release pressure to end it off.
These delicious white chocolate cupcakes will pair perfectly with any one of the three Huletts flavoured icing sugar varieties: Strawberry, Cappuccino or Chocolate.
WHITE CHOCOLATE CUPCAKESMakes
YOU WILL NEED
- 80g slab white chocolate, chopped
- 125g butter or baking margarine
- 125g Huletts Castor Sugar
- 2 large eggs
- 10ml vanilla essence
- 175g self-raising flour
- 50ml milk
- Melt the chocolate in the microwave on the defrost setting, stirring every few seconds until smooth. Set aside.
- Cream the butter and castor sugar together with an electric beater until light. Add the eggs and vanilla essence and beat well.
- Add the chocolate and use a wooden spoon to mix it quickly into the creamed mixture. Add the
- our and mix until just combined, then add the milk and stir. Do not overmix.
- Spoon the batter into 12-16 lined cupcake holes and bake in a preheated oven for 15-18 minutes or until a skewer inserted comes out clean. Transfer to a wire rack to cool completely before icing.
Enough for 12 cupcakes, depending on the size and icing technique used. Use the piping bag and nozzles included in the Huletts Flavoured Icing Sugar packet to ice your cupcakes.
YOU WILL NEED
- 25g butter or margarine (use white margarine to achieve clear colours, as butter gives a slight yellow undertone)
- 250g Huletts Flavoured Icing Sugar 20-40ml milk or water (optional)
- Beat the butter or margarine with an electric beater until creamy and smooth.
- Add the icing sugar and beat on a low speed until light and creamy. Add milk or water to adjust the consistency, if necessary.