Hold tip 1M approximately ½ in. above cupcake top at a 90° angle to cupcake surface. Squeeze out icing to form a star.
Without releasing pressure, raise tip slightly as you drop a line of icing around the star in a tight, complete rotation.
After completing the first rotation, move tip toward centre and up and around to make a second spiral around the inside edge of the first spiral.
Release pressure to end spiral at centre of cupcake.
Covering Cupcake with Rolled Fondant
Fondant gives your cupcakes a silky-smooth surface, perfect for displaying icing flowers, figure piping and other decorations. The formula for covering cupcakes or mini cakes completely with rolled fondant is the same as for covering cakes. Measure opposite sides and the top of cake (baked without baking cups) across the centre. Roll out fondant to that size, 1/8 in. thick. For example, a standard 2 in. wide cupcake, with two sides each 11/2 in. high, equals 5 in. diameter. It is easier to cover a cupcake bottom side up.
Prepare cupcake by lightly covering with buttercream icing.
Roll out fondant 1/8 in. thick to desired size.
Cover cupcake with fondant. Trim off excess fondant at base with spatula.
Smooth fondant around a tea cup
Icing Cupcakes with a Spatula
Covering the cupcake using buttercream with a spatula is the traditional way to ice cupcakes, neatly and quickly.
Place a dollop of icing at the centre of the cupcake.
Spread icing across the top, pushing toward the edges. For a smooth look, run the spatula edge across the top.
For a fluffier look, lightly touch the iced surface with the spatula blade and lift up.
Add Colour or Flavour to Fondant
Tint a small ball or enough fondant to cover a whole cake. As with any icing, tint colours at one time; matching colours later may be difficult. Add just a