Transform the top of jumbo cupcakes by covering them in two-toned rosebud petals! Serve at a wedding shower, reception or even at a dinner party. Learn how to pipe rosebuds and other techniques at The Wilton Method of Cake Decorating Course 2.
Make back rosebud petal one day in advance. Prepare buttercream icing following recipe directions. Tint portions light green, dark green, light blue, dark blue, light violet and dark violet. For each cupcake, use tip 125, cut disposable decorating bag and tinted icing to pipe 50 to 60 back rosebud petals in each light and dark icing on parchment paper-covered cake boards. Let air dry overnight. Reserve light colored icing.
Make cupcakes. Prepare batter following recipe directions. Bake and cool jumbo cupcakes. Use spatula and light colored icing to ice top of cupcakes smooth. Position petals standing up on cupcakes, starting in center and working toward the edge. Cover the entire cupcake alternating the light and dark shades of the same color.
Finish your petit fours or cupcakes with one pretty rosebud. Made in buttercream, this flat flower can be piped directly on the cake in your favorite colors. Or make them ahead using royal icing. On cakes, use the rosebud as an accent or in floral spray bouquet.