CUPCAKE BOUQUET

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I love getting orders from Sarah because she lets me do whatever I want :) I’d been itching to try this - so simple to do yet so elegant. Not only did it look super cute but it also smelled really fragrant - lemon cupcakes with lemon buttercream.

Read on for a tutorial!

First, prep about a dozen regular sized cupcakes and enough buttercream to ice them. I added extra icing sugar to the icing and replaced a 1/4 cup of butter with shortening to help it stay firm.

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I cut off the domes of the cupcakes, making sure to cut no more than 1/2” from the edge (just in case you don’t cover the entire surface when piping the frosting). I figured icing would stick better to exposed cake and this would make it protrude less. My biggest fear was the icing sliding off later on.

Using the Wilton 1M tip, pipe roses onto the cupcakes - here’s a tutorial.  Simply pipe a spiral from the centre to the outside - super easy! Once you’ve piped them all, store them in the fridge to solidify the frosting. Prep the flower pot in the meantime.

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Get tissue paper, scrap foam sheets (optional), newspaper, a 5” styrofoam ball, and a 5.5” pot ready (ideally the flower pot and ball diameters would be the same). This flower pot is from Ikea. Since those balls are stupidly expensive, I cut it in half so I could get two uses out of one. I used a long serrated kitchen knife to cut it in half, and then wrapped each half in plastic wrap.

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Since my pot was bigger than my ball, I stuffed it with balled up newspaper and cut strips of the foam to line the edge of where the half-ball was to sit.

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Place the half-ball on top of your stuffed pot and tape it down. You can see I went to town with the tape… it was getting late and my brain was panicking in hyperdrive mode.

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Cut a square of tissue paper proportionate to your pot - big enough to hide the taped edges but small enough that you can still see the pot below. Scrunch it slightly and shape it to fit over the ball. Stab in a couple toothpicks to hold it in place.

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Now comes the fun part! Keep in mind you’ll need two toothpicks per cupcake - make sure to use toothpicks that are pointed on both ends. Poke two in about 3/4” apart to start with and ease a cupcake (with icing) onto the toothpicks. Mine slid on easily but if you’re having trouble, you can pre-poke holes before sliding it on.

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Make sure your toothpicks are fairly upright, no less than 45 degrees. I was afraid of the cupcakes being jostled off or the icing itself sliding right off later on, especially during transport. Once you’ve covered the entire dome (I only fit 7), start scrunching the excess tissue paper underneath. Do your best to tuck it in but also to hide the tape around the edge.

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Finally, fill the spaces in between the cupcakes. I cut 3” x 1” strips of tissue paper and cut the edges on an angle. Gather it around a pen (like in elementary school!), stick a square of double-sided tape at the end and carefully insert it in between the cupcakes. Use the pen to make sure the tape sticks to the ball.

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And for a final touch, you can tape a ribbon around the pot (though it’s not that easy since the pot is sloped). It also helps hide the tape.

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Ta-da! You’ve got a cupcake bouquet :) Very easy way to dress up cupcakes. And perfect for Mother’s Day! Tutorial adapted from 52 Kitchen Adventures.

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