Cupcakes: pans, liners and decorations
Pans, liners, piping tips, wrappers and toppers for making and decorating delicious, uniform cupcakes.
Making and decorating cupcakes
A successful cupcake depends on the cupcake pan, the right liner and how you pipe the topping. Pipe the frosting (buttercream, whipped ganache) with a star tip (1M, 2D) for a neat swirl, then decorate with sprinkles or a topper. Wrappers dress up the liner.
Key equipment
A standard or mini cupcake pan, correctly sized liners, a piping bag with a star tip, and decorations (sprinkles, toppers, wrappers). Fill the liner only two-thirds full for a nice dome.
Frequently asked questions
Which piping tip should I use for the topping?
The 1M (swirl), 2D (flower), or 1A (smooth dome).
Why is my cupcake liner getting greasy?
The paper may be poor quality or the batter too rich; choose greaseproof paper.
How much batter per liner?
Fill two-thirds full for a regular dome without overflowing.
How should I store them?
At room temperature under a cake dome for 1-2 days; refrigerate if the frosting is perishable.
