A Sprinkle of Springtime Cupcakes
Each cupcake serves 1.
- 22-gauge florist wire (5- 8 inch lengths)
- White floral tape
- Waxed paper
In advance: Using candy colors, tint portions of melted candy yellow, pink, violet and green. Mold candies without lollipop sticks using painting or piping method.
Also: Make fondant watering can topper. Add 1/2 teaspoon Gum-Tex™ to 6 oz. fondant. Roll out fondant 1/8 in. thick. Use pattern to cut out watering can. Use largest round Cut-Out™ to cut circle for base. For easel back, roll out additional fondant 1/2 in. thick. Shape a 90° triangular wedge of fondant, 3/4 in. wide x 1 1/2 in. high. Let all pieces dry for 24 hours on cornstarch-dusted board. Using full-strength royal icing, outline watering can with tip 3. Using thinned royal icing and tip 3, pipe bead flower petals; add dot centers. Let dry.
Water Spray: Use thinned royal icing to pipe about 30 water beads, 1/4 in. long, on waxed paper-covered board. Let dry. Cut florist wire into two 6 in. and three 8 in. lengths. Group and tape ends together. Tape end to waxed paper-covered board and arrange spray. Using full-strength royal icing, attach water beads to wires, about 1/2 to 3/4 in. apart; let set. Attach spray to back of spout; let dry. Attach watering can and wedge to base; let set.
Bake and cool cupcakes. Ice smooth. Position candies. Pipe tip 352 leaves. Position cupcakes and topper on stand at party.
*Combine Violet with Rose for violet shown.
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