8 Ways to Decorate with Tip 62

Often used to create textured petals, decorating tip 62 features a smooth side and a serrated side, as well as a wide end and a narrow end to add petal dimension. But petals aren't all this little tip can do! From lines to zig-zags, rosettes to ruffles, the petal decorating tip 62 can create fun and wild designs, especially when combined with fun color combinations!

Skill LevelBeginner

Amount24

Ingredients & Tools
Instructions

Instructions

Click to mark complete

Bake cupcakes. Prepare cake batter following recipe instructions. Bake and cool cupcakes in white cupcake liners.
Prepare icing. Divide icing equally into four bowls. Separately tint icing yellow, green, purple and teal following color combinations provided.
*Combine Lemon Yellow and Brown icing colors to get yellow color shown. Combine Leaf Green and Lemon Yellow icing colors to get green color shown. Combine Violet and Pink icing colors to get purple color shown. Combine Teal and Lemon Yellow icing colors to get teal color shown.
Decorate cupcakes. Prepare four decorating bags with tip 62. Fill separately with yellow, green, purple and teal icing.
Rosette Cupcake: Using green icing, pipe large rosette in center of cupcake. Using teal icing, pipe several small rosettes around edge of cupcake.
Rings and Ruffles Cupcake: Using teal icing, hold bag with smooth side of tip up and wide end at edge of cupcake. Holding bag horizontal to surface, pipe ring around outer edge of cupcake. Using purple icing, hold bag with serrated side of tip up and wide end at base of cupcake; pipe ruffle around inner circle of ring. Using green icing, pipe another ring in center of cupcake, using same technique as with teal icing.
Hearts and Ruffles Cupcake: Using purple icing, hold bag with serrated side of tip up. Pipe four heart-shaped petals, one each at 12:00, 3:00, 6:00 and 9:00. Using green icing, hold bag with wide end of tip at base. Pipe lines of ruffles between hearts, starting at edge and working towards center.
Daisy Cupcake: Using green icing, hold bag with serrated side of tip up. Using daisy technique, pipe petals around outer edge of cupcake. Using yellow icing, hold bag with smooth side of tip up. Pipe petals in center of cupcake.
Teal and Lemon Ruffle Cupcake: Using teal and yellow icing, alternate piping rows of ruffles, holding bags with serrated side of tip up.
Buttercream Rope Cupcake: Using purple icing, hold bag at 45 degree angle. Pipe corkscrew rope just off center of cupcake. To pipe rope, move bag in constant circular clockwise motion, being careful to apply even pressure throughout. Turn cupcake 180 degrees. Repeat piping corkscrew rope with yellow icing on each side of purple rope. Turn cupcake 180 degrees. Repeat piping corkscrew rope with purple icing on remaining side of yellow rope.
Teal Ruffle Cupcake: Using teal icing, hold bag with serrated side of tip up. Pipe tight ruffle around outer edge of cupcake. Using purple icing, pipe tight daisy petals in center of cupcake.
Zig-Zag Cupcake: Using yellow icing, hold bag with serrated side of tip up. Pipe zig-zag on left side of cupcake. Turn cupcake 180 degrees. Repeat on right side. Using green icing, hold bag with smooth side of tip up. Pipe line on inner side of each zig-zag line. Using teal icing, pipe ruffle down center of cupcake.