Blooming with rich blue, purple and green buttercream flowers, this Cool Blooms Giant Cupcake Cake is a striking dessert for any celebration. Made using the Large Cupcake Pan, this cake is topped with various stars, dots and leaves, creating a garden oasis that’s almost too pretty to eat. Add an easy black and white striped border for a trendy addition that will make this cake stand out among the rest!
Prepare cake. Prepare cake batter following recipe instructions. Bake and cool cake in large cupcake pan.
Tint icing. Tint ½ cup icing each medium teal, light green, dark green, dark purple, dark teal and light blue. Combine Sky Blue and Kelly Green icing colors to get medium teal color shown. Combine Moss Green and Lemon Yellow icing colors to get light green color shown. Combine Kelly Green and Black icing colors to get dark green color shown. Combine Burgundy, Violet and Black icing colors to get dark purple color shown. Combine Kelly Green and Royal Blue icing colors to get dark teal color shown. Combine Sky Blue, Black and Kelly Green icing colors to get light blue color shown. Using Burgundy icing color, tint ½ cup icing burgundy. Using Moss Green icing color, tint 2 cups icing moss green. Using Black icing color, tint 1 cup icing black. Reserve remaining icing white.
Using confectioners’ sugar, tint all shades of icing, except black and white, to medium-stiff consistency.
Prepare decorating bags. Prepare decorating bags with the following tip/icing combinations:
Tip 18 – medium teal icing
Tip 104 – Stripe bag with moss green icing, fill with light green icing
Tip 1G – light green icing
Tip 127 – Stripe bag with dark purple icing, fill with dark green icing
Tip 2C – Stripe bag with dark teal icing, fill with dark purple icing
Tip 352 – Stripe bag with burgundy icing, fill with moss green icing
Tip 1B – light blue icing
Tip 8 – black icing
Tip 8 – white icing
Decorate bottom of cake. Using black and white decorating bags, pipe vertical stripes around bottom half of cake, following pattern: 1 black stripe, 1 white stripe, 1 black stripe, 2 white stripes, 1 black stripe, 2 white stripes. Repeat until covered.
Position top half of cupcake on top of bottom half.
Decorate top of cake. Using spatula and moss green icing, ice top of cake.
Using prepared decorating bags, pipe flowers and leaves on cake:
Use star technique to pipe stars using tips 2C, 1G and 1B
Use pull-out star technique to pipe clusters of pull-out stars using tip 18
Use leaf technique to pipe circles of leaves using tip 352
Use dot technique to pipe circles of overlapping dots using tips 104 and 127
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.