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Use gum paste mix (tinted royal blue/violet combination) and floral ejector set to make 13 flowers for each mini cake.
Make extras to allow for breakage and let dry. When dry, pipe tip 2 dot centers in buttercream (use remaining icing from main cake). Let dry.
CAKE PREPARATION: Bake and cool 1 each standard and mini cupcakes (without baking cups) for each mini cake.
Line jelly roll pan with parchment paper; position cooling grid on top of parchment paper.
Place cupcake and mini cupcake upside down on rack. Heat ready-to-use icing in can to pourable consistency.
Pour icing over cupcakes; gently tap grid to evenly distribute icing. Carefully remove cakes with spatula and place on parchment-lined jelly roll pan to dry.
When icing is firm to touch, stack mini cupcake on top of standard cupcake. Pipe tip 2 vines on cake tops and sides.
Pipe tip 2 bead bottom border around base of cupcake. Position drop flowers on cakes; add tip 349 leaves. Pipe tip 352 leaf bottom border.