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.
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.
This flower blooms a sweet cupcake surprise nestled in Pink Petal Baking Cups and decorated with Purple Posies icing decorations. It?s a fantastic and easy dessert to bake for Easter and any spring festivity.
Rated 5 out of
I actually like that you are suggested to do half of this the day before (the cookie flower part)--it means this project goes smoothly without having to rush around or do too many things in one step. Cookie dough should be thick, so the flower can be sturdy. Green icing works, too, if you lack sprinkles.
Date published: 2011-05-12
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