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Water Lily Cupcakes

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

  • 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

  1. 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

  2. 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.

  3. Position flowers.

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

Notes

How To

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