Combining colors in cupcakes is essential to make them visually attractive, which makes them look even more delicious. We eat with our eyes first. A lot of people ask me how to make the double colored frosting from the chocolate & cardamom cupcake. Today’s post is about how to get a beautiful swirl like that.
3 piping bags
Spatula or spoon
Frosting (I used the amazing brigadeiro frosting, pure and another one colored)
Start by filling two piping bags with each frosting. Try not to fill them with a lot of frosting (unlike I stupidly did). Press them a bit so that they are kind of flat and can fit inside the third bag. Close them with elastic bands tightly. Prepare the third bag with the piping tip.
Snip the ends of the two bags with your scissors, then get them together and push carefully inside the third bag. Get them to the very end (and this is where you realize it’s important not to fill them a lot).
Close the third bag with elastic bands as well or simply by twisting the ends with your leading hand. The frosting should come out from the tip with equal portions of each color.
Once in a while, one color started to come out more than the other and I realized it had to do with the position in my hand: the color that rested on the palm of my hand suffered with more pressure and, therefore would come out more. So I started to twist the bag on my hand after each swirl.
In case you are not able to insert both bags till the very end, the frosting might start to come out inside the third bag and filling it. In this case, not all is lost – you should continue filling the bag squeezing the other two until the third one is full and perfectly divided.
This is one of the ways you can get two colors on your cupcake swirls and it works for any piping tip!