Bake cupcakes. Prepare cake batter following recipe instructions. Bake and cool cupcakes in cupcake liners.

Prepare icing and fill decorating bags. Divide icing into three portions. Tint 2 cups of icing with Violet icing color, 2 cups with Rose icing color, and 1 cup with Leaf Green icing color.

Prepare two decorating bags with your favorite Easy Bloom tip – either large or small mums or roses. Using the spatula, add the rose icing to one bag and the violet icing to the other. Prepare the final bag with tip 352 and leaf green icing.

Tip: You can also stripe both the rose and violet icing color into each bag to get a multi-color flower, like we do for some flowers!

Decorate cupcakes. To make the flowers: With the end of the flower tip just touching the surface slightly and holding the bag straight up and down from the surface, squeeze with steady pressure. Let the icing build up as you lift the tip slightly to make the flower. Stop squeezing and pull the tip away.

To make the leaves: The leaf tip should lightly touch the surface with the points of the tip aligned vertically. Squeeze hard to build up the base. Slowly raise tip slightly. Relax pressure as you pull away and stop squeezing to form the leaf point.