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Dozen Rose Cupcakes


Everyone will love to receive these dozen edible rose-topped cupcakes this Valentine?s Day! Use the Cupcakes-N-More 13-Count Standard Dessert Stand as a great way to display.
Makes: Each cupcake serves 1.

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Step 1

One day in advance, make fondant heart. Combine 1 oz. of white fondant with 1/8 teaspoon of Gum-Tex and tint rose. Roll out fondant 1/8 in. thick and use second largest heart cutter to cut shape. Let dry.

Step 2

Bake and cool 13 cupcakes in pink damask baking cups. Spatula ice with white icing.

Step 3

Use tip 12, tip 124 and flower nail #7 and red icing to make 12 roses and position on cupcakes. Use tip 352 and green icing to pipe a leaf next to each rose.

Step 4

On dried fondant heart, use black FoodWriter edible color marker to print message. Use tip 2 and red icing to pipe scroll work around edge of heart. Attach lollipop stick on back of heart with melted pink candy. Position in remaining white-iced cupcake.

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Ingredients

Products

$7.29

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$8.49

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$3.79

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Gum-Tex?

Rose Icing Color

Favorite cupcake mix or recipe

Red-Red Icing Color

Christmas Red Icing Color

Kelly Green Icing Color

Tools

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$6.99

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$2.99

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$1.49

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$1.19

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$1.69

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$1.59

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$1.19

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$14.99

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$9.99

Backordered:

Expected ship date: 06/04/16

Standard muffin pan

Pink Damask Valentine Baking Cup

Cooling Grid

Spatula

Disposable Decorating Bags

4 in. Lollipop Stick

Create this magnificant rose?the most popular icing flower of them all. With practice, your roses will have the just-picked look of real fresh garden roses!

A variety of leaves will help give your cakes a more realistic garden feel. Add piping gel to your icing to help keep your leaves from breaking.

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