Photo courtesy of shopmerimeri.com |
I used a Wilton #21 tip to ice the cupcakes. This small-rosette pattern is currently my favorite way to ice both cupcakes and cakes. Basically, all you have to do is move the tip is a small circular motion, starting at the outside and moving inwards [tutorial to come].
See everything come together on tomorrow's post!
xo Ceilidh
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