Photo of the Week – March 9, 2011 – Artsy Cupcakes
Apparently spatula spread frosting isn’t good enough for Louisa. No, she had to use the pastry bag technique instead. The student has finally surpassed the master.
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Maybe she is just in the process of surpassing the master. I don’t think she has done it yet. I would say most professional cake frosting is done with a spatula or frosting knife and piping is left for the edges.
Mike, you haven’t been watching the baking programs lately. If you can catch D.C. Cupcakes you’ll see that the current trend is the piped and swirled frosting, as Louisa can attest.