These amazing Floral Fantasy Cupcakes look like they’re straight out of the garden! Blooming with stunning buttercream roses, daisies, mums and more, these Mother’s Day treats are sure to make mom’s day. Forget those store-bought flowers that won’t survive the week…make mom her own floral arrangement that tastes as good as it looks! Featuring soft pink, ivory and violet flowers, these Mother’s Day cupcakes would also be great for a wedding shower or spring brunch. Use the Master Tip Set to create this lovely garden of pastel florals.
Prepare cake batter following recipe instructions. Bake and cool in white cupcake liners.
Combine Violet and Burgundy icing colors to get light, medium, and dark violet colors shown. Combine Pink and Ivory icing colors to get light and medium pink colors shown. Combine Moss Green and Lemon Yellow icing colors to get light green color shown. Combine Moss Green, Lemon Yellow and Brown icing colors to get dark green color shown.
Tint one cup icing each light violet, medium violet, dark violet, light pink, medium pink, light green and dark green following color combinations provided. Using Ivory icing color, tint remaining cup icing ivory.
Using flower nail and flower making squares, pipe flowers as follows (transfer flowers on flower making squares to cake board when completed):
Prepare three decorating bags with couplers. Fill separately with light pink, medium pink and ivory icing. Using tips 101, 102, 103 and 104, pipe several roses, varying in size.
Prepare decorating bag with tip 103 and dark green icing. Using ivory icing, change to tip 103. Pipe desert rose flowers.
Helpful Hint: Watch tip between uses if only using one petal dip 103. Prepare decorating bag with coupler and light violet icing. Using tip 81, pipe mums. Prepare decorating bag with coupler and dark violet icing. Using tip 59s, pipe violets. Using ivory icing, change to tip 2; pipe centers of violets. Prepare decorating bag with coupler and medium violet icing. Using tip 104, pipe daises. Using ivory icing, change to tip 233; pipe centers of daisies. Freeze all flowers on cake board until hardened, about 20 minutes. Reserve all remaining icing.
Remove flowers from flower squares; arrange on cupcakes.
Prepare decorating bag with tip 2D; fill with light, medium and dark violet icings, allowing colors to mix in bag. Pipe drop flowers on cupcake. Using medium violet icing, change to tip 16; pipe centers of drop flowers.
Prepare decorating bag with tip 352; fill with light and dark green icings, allowing colors to mix in bag. Pipe leaves around flowers.
Using ivory icing, change to tip 3; pipe dots in between flowers.
Master Cake Decorating Tips Set, 55-Piece
(Round Decorating Tips 2 and 3, Star Decorating Tip 16, Petal Decorating Tips 59s, 101, 102, 103 and 104, Specialty Decorating Tip 81 and 233, Drop Flower Decorating Tip 2D and Leaf Decorating Tip 352 used)
Try some fun color combinations: yellow petals with yellow or blue centers, violet or blue petals with yellow centers and peach petals with orange centers. Highlight centers with Wilton Cake Sparkles, or colored sugars.
Pipe flowers with a simple straight up motion. Used sparingly, star drop flowers make delicate accents (especially those made with smaller tips) and are also great fill-in decorations. Using different tips will create different flower effects. Tip 1B is perfect for making hydrangeas, whereas tip 225 creates delicate blossoms.
Learn how to use the decorating tips in your collection to create amazing blooming succulents. Great for tea parties, birthdays, bridal showers and weddings, these stunning mini cakes are a great way to showcase your decorating skills. Mix and match succulent styles and colors to create the edible garden of your dreams!