Water Lily Cupcakes

Imagine bold red blossoms dancing in a rippling pond. That's the feeling these unforgettable cupcakes create. Make the cooling colors using the Color Right Performance Color Set.

AmountAbout 24 cupcakes

Ingredients & Tools
Instructions

Ingredients

4 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing
Color Right Performance Food Coloring Set
cornstarch
4 1/2 to 5 cups Favorite cupcake recipe or mix
3 cups White Decorator Icing - 4.5 lb.
Clear Piping Gel
White Sugar Pearls

Tools
Roll and Cut Fondant Mat
Fondant Roller, 9-Inch
Gum Paste Flower Cutter Set
White Cupcake Liners, 75-Count
Candy Melting Plate
Standard muffin pan
12 in. Disposable Decorating Bags
Open Star Cake Decorating Tip 32
Decorator Brush Set

Instructions

Click to mark complete

Colors Tinted:

FONDANT

1. Tint ultra-concentrated fondant. Use Color Right base colors and QuickCount color formulas to tint fondant in the following shade:

Summer Red (formula 32): 1 oz. ball white fondant + 8 R + 1 O

2. Mix ultra-concentrated fondant with white fondant.

Knead a 1 1/4 in. ball of ultra-concentrated Summer Red fondant into 3 oz. white fondant.

ICING

Use Color Right base colors and QuickCount color formula to tint icing in the following shade:

Winter Green-Blue (formula 304): 4 cups white icing + 2 BR + 4 B
Make fondant flowers 1 day in advance.

Tint fondant Summer Red following color formula above. Roll out Summer Red fondant 1/16 in. thick. For 24 cupcakes, use cut-outs and mini cut-outs to cut seven small daisies, 19 hydrangeas and 50 lily of the valley blossoms. Follow directions in cut-outs set to imprint hydrangeas on mini impression strip. Let all flowers dry overnight in cornstarch-dusted candy melting plate.
Position flowers.

Use piping gel to attach sugar pearls to center of daisies. Position flowers randomly on cupcake tops.