Cupcake decorating part 1

Cupcakes decorated with gum paste flowers

Over the last few days I have been preparing at little cupcake decorating guide to show you a little more on how I make my cupcakes. What cupcake tools I like to use, favourite cupcake recipes, how I build up a buttercream dome, so that I can decorate my cupcakes with rolled fondant and how I pipe my buttercream swirls.

So let us begin with my favourite cupcake tools.

Cupcake pans:

I mostly use a regular standard sized cupcake (muffin) pan and a mini cupcake (muffin) pan to bake my cupcakes in. When I bake cupcakes I only have 1 pan in the oven at a time, except with the mini pans where I can can bake 24 in one go.

Cupcake pans 1

Cupcake paper cases:

One thing that I dont like when I bake cupcakes is the paper cases that look greasy and translucent after baking. A lot of paper cases does that. So I was happy when I found a brand that makes greaseproof paper cases and that even keeps the color after baking. I think that it is the best cupcake paper case ever! They are also a little higher than the paper cases you usually buy (50mm base x 35mm wall (2″ x 1 3/8″). They come in pretty rainbow colors, polka dots and other patterns.

Cupcake paper cases

Note: The mini cupcake paper cases are just some regular ones, and not the greaseproof ones.

You can get the “wonder” paper cases here:

Of course if you cant get your hands on the paper cases you can always wrap your cupcakes in stylish cupcake wraps to cover up any “blemishes”.

Pastry tips & more:

To make those large swirls on my cupcakes I use large pastry tips. Many use the Wilton 1M tip, but I like those really large tips that is best used with a disposal piping bag. I got my pastry tips from a professional bakery supply store here in Denmark. But after browsing online for such large pastry tips, Ateco should be the brand to look for if you want really large pastry tips.

Cupcake tools

Now I have not tried the large pastry tips from Ateco yet, but I would really love to try them out one day. You should try and look for these large pastry tips below next time you are out shopping for cake supplies:

Open star:
# 827
# 828
# 829

Closed star:
# 847
# 848
# 849

French/fine star:
# 867
# 868
# 869

# 807
# 808
# 809

Another little tool that I like to use is my small offset spatular, that I use when I am making buttercream domes for rolled fondant covered cupcakes. But more about that in another post 🙂

If you like to read the other parts about my cupcake decorating, you can find them here:

Cupcake decorating part 2
Cupcake decorating part 3
Cupcake decorating part 4

Happy Caking



  1. Bat says

    Hi. I would to ask, I baked cupcakes but it seemed so soft and somehow uncooked. How can I make it perfect? Can I insert it back into the oven and bake for a minute or two?

  2. desiree says

    hi, i was looking all over for this wonderful tips thanks, and you were the only one who has it thank you so much, i was wondering if you can give me some advice since i want to do white chocolate cupcakes, i know is a difficult ingredient i read that you have to prepare first the chocolate but i dont’t know, have you done it before? i look forward for an answer
    thanks again

  3. says

    Sibel: Ohh I wish that I knew the science chemistry behind baking. Now and then some of my cc also have minor cracks but as they often get frosting on top I dont mind. It could have something to do with your oven, but I cant say what exactly. I only bake cc around 170-175 C and no fan used.

  4. Sibel says

    Hi Louise,
    Thank you for sharing, i have a question. whenever i make a cupcake, the top never comes out of the oven smooth. it always cracks & puffing up. I fill the cups only 2/3, can you advise what else i do wrong? 🙂

  5. says

    mia: When you say -over the whole cake, do you then think of a royal iced cake that you can pipe on or a more poured consistency?

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