Flowering Vines Mini Cakes
Intricate botanicals add delectable dimension to stacks of candy-coated standard and mini muffins. Use our Floral Garland Ejector Set and Gum Paste Mix to create cascading violets finished with piped buttercream centers.
Use gum paste mix (tinted royal blue/violet combination) and floral ejector set to make 13 flowers for each mini cake.
Make extras to allow for breakage and let dry. When dry, pipe tip 2 dot centers in buttercream (use remaining icing from main cake). Let dry.
CAKE PREPARATION: Bake and cool 1 each standard and mini cupcakes (without baking cups) for each mini cake.
Line jelly roll pan with parchment paper; position cooling grid on top of parchment paper.
Place cupcake and mini cupcake upside down on rack. Heat ready-to-use icing in can to pourable consistency.
Pour icing over cupcakes; gently tap grid to evenly distribute icing. Carefully remove cakes with spatula and place on parchment-lined jelly roll pan to dry.
When icing is firm to touch, stack mini cupcake on top of standard cupcake. Pipe tip 2 vines on cake tops and sides.
Pipe tip 2 bead bottom border around base of cupcake. Position drop flowers on cakes; add tip 349 leaves. Pipe tip 352 leaf bottom border.