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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.


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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.