Cupcake Bouquet Tutorial

 It's always nice to be given flowers, but better yet if they're edible! These cupcake bouquets are fun to make, pretty to look at and delicious!
Materials Needed:
Mini Cupcakes
Container (vase/decorative pot)
floral foam larger than container chosen
bamboo skewers
Frosting (see Wilton buttercream recipe, below or cheat & buy it from local bakery)
gel food coloring (pink or red)
Cake decorating bag and tips (star tip or rose tip with rose nail)
parchment paper cut into small squares (only needed if making roses)

Assembly
1. Frost cupcakes with a relatively thin layer of frosting

2. With a serrated knife, cut floral foam to fit snugly inside container.
Foam should be level with top of container.

3. EITHER use star tip to create fancy swirls on top of cupcake OR use rose tip to make roses.
While I made this bouquet with roses, cupcakes with fancy swirls on top would look pretty too.

While I'd love to walk you through a tutorial on making frosting roses, it's not my strong suit. There are many video tutorials online. I think this one is excellent. 

 4. Place roses on top of cupcakes & insert blunt end of skewer into bottom of cupcakes, one at a time.
5. Insert sharp end of skewer into floral foam and arrange cupcakes in container.

Wilton Buttercream Frosting

WILTON BUTTERCREAM ICING

Makes approximately 3 cups of icing. 

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk

Instructions

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

 

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