Cupcake decorating

A Colorado 4-H cake decorating manual describes decorated cupcakes as cupcakes in liners that are decorated using frosting and edible items. It says the frosting must cover the cupcake and provide a base for the decorations, and that fondant, gum paste, marzipan and royal icing can be used only for the decorations themselves.

The manual lists skills such as using decorating tips, mixing colors, and choosing textures, sizes and edible add-ons to create a design or theme. Spatula painting and brush striping are mentioned as optional techniques.

Cupcakes are cooled completely before decorating so the frosting does not melt. A piping bag with a star or round tip makes swirls and rosettes quickly, while a spatula gives a rustic swoop. Sprinkles and small edible pieces go on while the frosting is still soft so they stay in place.