skip to content

FREE SHIPPING on all orders over $50! *Limited to domestic U.S. orders only.

Pick to Click Cupcake

Bright flower-topped cupcakes shout that spring has sprung! Create the cookies with Flower Cut-Outs, attach to a lollipop stick stem and add jelly spearmint leaves for a tasty trim.

3.5 Average of 6 ratings

Difficulty: Somewhat Easy
Average of 1 reviews





Instructions:

Step 1

One day in advance: Make cookies. Roll out dough; cut cookies using medium Flower Cut-Out. Bake and cool. Outline cookies with tip 2 and full-strength Color Flow. Flow in with thinned color flow in cut parchment bag. Let dry overnight. Attach cookies to sticks with full-strength color flow. Pipe tip 8 dot flower center in buttercream.

Step 2

Bake and cool cupcakes in silicone cups supported by cookie sheet. Ice smooth; sprinkle with Cake Sparkles. Insert cookies on sticks. Cut spearmint leaves in half and attach to stem with icing.

1 Reviews by the community
Post a Review
1 Questions by the community
Post a Question