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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.


Difficulty: Somewhat Easy


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.