Cupcake piping techniques

Add food colouring to your buttercream, if using, or keep it a natural white. Fill your piping bag(s) with the buttercream, using a different bag for each colour. To properly fill a piping bag: trim the tip of the bag and push your desired piping tip through the hole at the bottom of the bag. Fill the bag 1/2 to 2/3 full with buttercream, then squeeze downwards towards the tip to expel any air from the bag.

• Make a rose
Place tip perpendicular to the cupcake at the centre and start swirling outwards. Continue piping towards the edge, taking care not to overlap the swirls of icing. Once at the outer edge, stop piping and pull away gently.

• Make a classic swirl
Start piping around the edge of the cupcake, circling towards the centre and overlapping the icing slightly. Once at the centre, stop piping and pull away gently.

• Make a classic swirl
Start piping around the edge of the cupcake, circling towards the centre and overlapping the icing slightly. Once at the centre, stop piping and pull away gently.

• Make mini dollops
Start around the edge of the cupcake, holding the bag perpendicular to the cupcake. Press gently, creating a mound of icing, then gently pull away. Continue in this fashion, working around the edge of the cupcake, then moving to the centre.

• Make a simple flower
Position the piping tip flat on top of the cupcake at the edge. Press and pipe towards the centre, slowly pulling away. Repeat till cupcake is covered, finishing with a centre dollop and/or sprinkles or dragees.

• Make grass or hair
Starting at the edge with the piping bag perpendicular to the cupcake, press and release pulling upwards to create a grass or hair effect. Repeat until cupcake is fully covered.

• Make a sunflower
Spread a thin layer of buttercream over the cupcake. Start piping a short row of leaves around the edge. Continue piping towards the centre in concentric circles, finishing the centre with dark coloured sugar, sprinkles or even chocolate biscuit crumbs.