Cupcake Decorating Tips

No-Mess Sprinkles
When you are decorating cupcakes, use Reynolds® Cut-Rite® Wax Paper to catch excess sprinkles, chopped nuts and coconut. Clean up is simple and there are no sticky, messy countertops when you are done.








Balloon Cupcakes
Bake cupcakes in Reynolds Baking Cups and frost. Place 4 candy-coated, chewy fruit candies on top of each cupcake for balloons. Connect the candies with licorice strings.








Crystallized Flowers
Make your own crystallized flowers. Dip flower in egg white or brush with small paint brush to cover all parts of petals. Sprinkle or sift superfine sugar over petals. Cover all egg white, shaking to avoid clumping. Blow softly on flower to remove excess sugar. Place flower on foil-lined baking sheet. Let dry in cool area 2 to 3 days.
**Please check with your florist to ensure that the flowers you purchase are edible.




Chocolate Decorations
Microwave chocolate chips on HIGH power in a small microwave-safe dish, 1 to 1 1/2 minutes, stirring once, until chocolate is melted.  Pipe melted chocolate onto a cookie-sheet lined with Reynolds® Parchment Paper. Refrigerate until chocolate is set, about 30 minutes.  Remove from refrigerator and stand chocolate shapes in frosting. If chocolate becomes too soft, refrigerate until hardened and repeat.