We all make mistakes when it comes to baking, but let me save you a little time with a reminder to not make these 5 mistakes while cupcake decorating.
First nobody likes eating dry burnt cupcakes, so don’t over cook your cupcakes. Many people don’t have their ovens calibrated to the right temperature, so you might actually be cooking your batter too long or too hot. Either get an oven thermometer, or check your cupcakes with a toothpick at 10 minutes, 12 minutes, and 14 minutes.
Second; frosting hot cupcakes is a big no no. It will melt the frosting and if you go anywhere with them, all the frosting will be a sticky puddle at the bottom of each cupcake.
Third; when preparing your frosting bags, you must be careful not to cut the hole too big for the tip or you’ll just waste bags. Start by cutting a small amount at a time. Especially when you are decorating with thick frosting if the hole is barely holding the tip on, after a few minutes of putting pressure on the bag, that tip will blow right through the hole.
Fourth; after you have filled the bags with frosting, it is okay to refrigerate the extra frosting, but be aware that if you pull it out and use it on another project, crusties will form at the bottom and will clog your tip. Obviously a clogged frosting tip will not produce the desired look.
Fifth; when mixing up your frosting, make sure you have clear vanilla extract. You don’t want to start with an off white frosting because it tints everything. White frosting is meant to be brilliant white.