In advance: On waxed paper, make 40 tip 131 drop flowers each in rose,
violet and yellow royal icing. Add tip 2 white dot centers. Make extras to
allow for breakage and let dry.
Cut 1 cross cookie and 1 round cookie for cross base using circle cutter; cut
23 round cookies for bassinets using medium Cut-Out. Using paring knife, cut
a 2 1/2 x 1 1/4 in. rectangle easel back for cross cookie. Using paring knife, cut off
a 90° angle piece off each bassinet. Bake and cool all cookies.
Outline and flow-in cross cookie with tip 2 and color flow. Place base and bassinet cookies on cooling grid and cover with thinned color flow; let set.
Using full-strength color flow, add tip 2 line, zigzag and dot detail on cross and bassinets.
Ice cupcakes smooth in buttercream. Position bassinet cookie and drop flowers on each.
Attach easel back to cross cookie and cross cookie to base with royal icing; attach flowers around base. Position cupcakes and cross on stand.
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.