Buttercream Halloween Pumpkin
So here goes:
Piped Buttercream Pumpkin
(It’s probably not a good sign to start with excuses, but…
These tutorial photos were done quickly as an afterthought at the end of a class, with the real dregs of the icing… 😅)
Buttercream Pumpkin Picture Tutorial :
The stripes of buttercream are piped using a closed star nozzle (Ateco 852). Make sure to align a gap in the nozzle’s tines with the centre of the cupcake to create that central ridge.
The leaves are piped with an leaf tip (Ateco 67) and the squiggles with a plain tip (Ateco 03).
The eyes, nose and mouth are cut out of a modelling chocolate / fondant blend. I used a diamond cutter for the triangles – cut the diamonds in half; and used a small square cutter to cut out the toothy bits from the mouth.