Icing Rosettes versus "Soft Serve" Icing

There are a zillion ways to ice a cupcake, but two are really quick.  If you use a big 1M tip and a large 18 inch bag you can whip out cute cupcakes in no time. 

For a rosette, you want to start in the middle and spiral outward. This is great if you want to transport them in a container without a lot of clearance.

For a look that reminds you of soft serve ice cream, start on the edge and spiral inward.  Make sure you have a box that is tall enough.

For mini cupcakes, squeeze the bag in the center and just do a quick dollop on them by keeping the bag in the center and letting it push outward naturally.

SWEET, and simple!

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