Make top and bottom layers of flowers two days in advance. Prepare royal icing following recipe directions. Tint portions light and dark teal. Use foil wrapper to line 2.5 in. lily nail. Use tip 7, cut decorating bag and dark teal icing to pipe 16 to 18 petals, starting in the center of the nail and drawing out over cupped edge for bottom layer.

Use foil wrapper to line 2.5 in. lily nail. Use tip 6, cut decorating bag and light teal icing to pipe 16 to 18 petals, starting in the center of the nail and drawing it up the inside of the cup for top layer. Do not bring over the cupped edge.

Remove both layers and place on cake boards to dry overnight. Reserve remaining icing.

Assemble flowers one day in advance. Carefully remove layers from foil wrappers. Use tip 6, cut disposable decorating bag and reserved light teal icing to attach top layer to bottom layer. Also, pipe dot in center of top layer and cover with blue Sugar Pearls.

Use piping gel in a cut parchment bag to pipe a dot on each petal point. Use tweezers to attach Sugar Pearl to each point.

Make cupcakes. Prepare batter following recipe directions. Bake and cool cupcakes. Prepare buttercream icing following recipe directions. Use tip 2A, cut disposable decorating bag and icing to pipe a swirl on top of cupcakes. Position flower on top of cupcakes.