NEEDED: See the Supply List for items you can purchase here. Click on the Techniques tab for the rosette and mini rose techniques we used. You will also need:
Your favorite cake mix or recipe (3-1/2 cups batter needed)
Solid vegetable shortening
One day in advance, make mini roses. Tint 1 oz. fondant creamy peach and 1 oz. fondant rose. Working with small amounts of each color, marbleize the fondant. Following the Mini Rose technique, make three and five petal roses, enough for three to four roses per cupcake. Let roses dry, at least 3 to 4 hours.
Bake and cool cupcakes. Use your favorite cake mix or recipe to make 3-1/2 cups of batter. Bake and cool cupcakes.
Decorate cupcakes. Using Rose icing color, tint icing light rose. Prepare decorating bag with tip 1M and light rose icing. Pipe rosette on top of each cupcake. Position fondant roses on cupcakes.
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.