I don’t know if the universe has it out for me or what, but I swear to you all, the second I start making a conscious effort to eat healthy, I’m suddenly inspired to make all sorts of naughty treats. And not just inspired, like, “Oh, I really, really, really want to make some caramel corn,” but my brain suddenly starts putting together evil ideas for things I’ve never even made. I guess deprivation is great for inspiration, right?
I’m posting my scandalous little treat on Friday, but for today, I want to share a really cool tutorial. I kind of thought I was a genius until I told Sara what I was posting and she told me that she already has a tutorial all photographed. It’s kind of rough sharing a brain sometimes.
Not only is this super impressive (my 6-year-old told me that he thought the way my cupcakes were “designed” was awesome), but it’s a fun and easy way to implement different colors when you’re decorating cupcakes. Like for these Colorburst Cupcakes that Sara posted this last spring during March Madness.
For this tutorial, I’m just using two colors of icing, but you could easily use three (or even four if you’re feeling wild) different colors for a really cool rainbow effect. You can also play around with flavors, using different types of icing or adding different flavors to a something like our Perfect Cupcake Frosting and Filling. Chocolate and caramel, chocolate and peanut butter, chocolate and orange, orange and lemon, vanilla and almond, vanilla and peppermint, peppermint and chocolate…you’ve pretty much got unlimited options.
You’ll need icing, disposable decorating bags (one for each color and then one more to fit them all into), and a large decorating tip (like this, this, or this) and a large coupler.
The most basic thing to remember is that no matter how many different colors you’re using, you don’t want the final bag to be too full. So if I’m using two colors, I’ll fill each color bag a little less than 1/2 full with icing. If I were using 3, I’d fill them a little less than 1/3 full, and for 4, a little less than 1/4 full. Make sense?
After you’ve filled your bags, flatten them out and stack them on top of each other…
and then trim 1/2 inch or so off the tip of each bag and slip them into the bag fitted with the decorating tip.
Firmly squeeze the bag until you’re getting equal parts of each icing from the tip. I will say that it’s a little trickier if you’re using two different types of icing (like I am here) than if you use different colors of the same icing (like Sara did). If you do use two different types of icing, try to make sure they’re roughly the same consistency before icing your cupcakes, even if it means popping a softer icing into the freezer for a few minutes.
To ice your cupcakes, hold the tip close to the top of the cupcake. Using firm, steady pressure, squeeze the icing bag, starting in the center of the cupcake and moving around the edges of the cupcake and then one more swirl on top, moving back towards the center. I actually had a video tutorial of this at one point, but Dropshots spontaneously deleted all my pictures and videos (yes, Dropshots, I’m totally calling you out, jerks!), so I’ll try and get another one up today because it’s not nearly as complicated as it sounds.
Prepare yourself for oohs and aahs. And perhaps squealing. Also, your kids (and your spouse…and his/her co-workers…) will think you’re a rock star.
Questions & Reviews
I think this is such an awesome idea. I can’t wait to try it.
Thanks!!!!
I tried this and the frosting ended up coming out the top of the bag that didn’t have frosting. It came out of the tip nicely but a lot also came out of the bigger bag. Can you think of what I may have done wrong?
You are one smart cookie! I’ll definitely be using this!!!
Doh! what a smart idea!!
This worked great!! Took some time to get the twist going, but once it started coming out I was so excited! I used this on my friend bday cupcakes because I didn’t have to much time to actually spread the icing and decorate and this was perfect.
Just used this technique for the first time and it turned out great! Can’t wait for my daughter to see her cupcakes in the morning. Thanks for the inspiration and the easy instructions!
That’s a fantastic idea! Def. will come in handy while decorating my next cakes and stuff. Thank you very much!
This technique really, really works! Did this yesterday. Less mess also.
this makes ordinary icing extraordinary! thank you
This is so helpful! I’ve never seen large couplers, can you buy them at craft stores that sell wilton stuff?
Yep 🙂
Just love this and your blog re: eating healthy, and then that urge to bake something gorgeous. hmmm, know that feeling.
the bag has to fit over tip, if using 2 how do open both bags i am not understanding .
You can do this without wasting extra piping bags (expensive!) if you wrap your icing in plastic wrap like a ‘burrito’ first. The ‘burritos’ are tied at both ends, one end snipped off, and the snipped off end placed down into the plastic piping bag. Best thing about this is that you never have to worry about the icing leaking through the wrong end of the piping bag!
If you make small ‘burritos’, you can place several different colors in just one piping bag. Very little mess, and you can quickly and easily refill the piping bag as you go. http://tinyurl.com/7dmqfv4
I once made neapolitan cupcakes and put 3 different coloured icings in one bag, it was messy and only a few worked as I wanted. This is such a simple solution I love it! No more messing but a lot more flavours 🙂 Thank you!
Hey there! Just wanted to let you know we featured you in our Favorite Find Fridays post over at Whimsically Homemade. We used one of your pictures. If that’s a problem let us know and we’ll remove it immediately. Thanks for your great inspiration!
Thank you so much for this! I’ve tried bag striping in the past for a similar effect, but it rarely worked right. I can’t wait to try this out!
Thand you so much for such a wonderful tip.I am always looking for new ideas, and you clever and talented people in USA always come up trumps.
Thanks.
OMG! I never thought of it this way; I always put all my colours in one bag. (._.) I was wondering if it was possible to do it with a large round tip?
I’m sure it would be fine, I’ve just never tried it! 🙂
Wow! I never would have thought of this! I put all my colors in the same bag and it was a such a pain, and a mess. Thank you for this awesome tip, definitely will be putting it to use tomorrow! 😀
Oh what usefull info, I always wondered how to get that effect~will try~thanks
It seems to me that not only would this work well to even out the swirl effect, but refilling the bags must be easier too! Have you tried it? Does a re-fill work just as well as the first round?
How do you estimate how much frosting you need when you frost cupcakes like this?
the tutorial is great, I thought it would be really difficult. you made it look manageable. looking forward to the video tho’. thank you
I did this tonight, on some Halloween cupcakes with orange and black buttercream. It worked beautifully!
omgoodness! You have helped me so much! I was looking for a sweet way to do a cute combo for a college soccer team theme and I wanted to tie in a polka dot paper and this would be sooooo cute with it. Thanks so much for helping me blend it together. I believe all things through others shared will always prosper. 🙂
What a great idea! I would never have thought to do this!
I love this! I don’t know how I’ve gone this long without trying peanut butter frosting, but I made it for my son’s birthday party this year and about had a heart attack of joy. thanks for the great tutorial…I would totally have stuck both frostings in the same bag…and then cried tears of frustration.
Thank you so much! I have never seen this … you are a genius!
attempting this with the peanutbutter cup cupcakes almost as I type….wish me luck, they are going to my daughters work for a birthday suprise!
And I just thought you could use one bag and swish the frosting on the two sides. That’s why you’re the pro 🙂