Instead of a bouquet of flowers for Mother’s Day (March 30th in the UK) why not give our recipe and tutorial a try and create a gorgeous floral collection of delectable cupcakes? We’ve created some ever so sweet daffodil and rose cupcakes for you to re-create at home! Perhaps the only thing better than a lovely bundle of flowers is a batch of floral decorated cupcakes?
How to create sugar daffodil flowers and roses…
To create an abundant bouquet feel we clustered a few daffodils together atop of each delicious cupcake! Instead you can mix roses and daffodils together or keep it simple with a single flower nestled into the buttercream of each cake.
Why not add adorable fondant ladybugs, caterpillars or butterflies nestled in between your sugar blossoms for a fun collection of garden themed cupcakes?
How to make sugar daffodil cupcake toppers…
You will need…
Fondant rolling pin
Mexican flower foam pad
Icing sugar to dust
Flower foam pad
Ball tool
Veining tool
Plain stamens
Tylo powder
Yellow fondant /sugarpaste
Darker yellow/orange fondant / sugarpaste
Edible glue
Tapered 6 point star tool
Blade tool
Cocktail stick
Step one: Using a Mexican flower foampad create a hat-like shape from yellow fondant / sugarpaste. To do this roll out a ball of fondant over the largest hole in your mexican flower foam pad. When you carefully tease this out you should be left with a flat rolled out fondant… but with a tapered or tube-like shape on one end.
Step two: On the completely flat side use the 6 point side of your tapered star tool to indent a 6 point star in the centre of the fondant. This will mark where each of your six petals will separate.
Step three: With the blade tool carefully cut the fondant with the cuts matching up to the points of the indentation made with your 6 point tapered star tool. These will become your petals.
Step four: Add detail by using the veining tool to draw lines on the petals. Shape, thin and ruffle each petal tip using your ball tool and flower foam pad. Then pinch the tip of each petal to create shape. Use a little edible glue to secure each pinched tip if needed. Set aside.
Step five: To create the ruffled centre roll out some darker yellow / orange fondant into a oblong shape. Thin and ruffle the edges using your ball tool and flower foam pad.
Step six: Loosely roll up the oblong shaped fondant and pinch one end. Cut some of the pinched of section if necessary. Take your taper star tool and indent the middle of the base of the ruffled section just made. Dab a little edible glue on the indentation inside the ruffled piece.
Step seven: Take some stamens, fold them and using a cocktail stick push them into the indentation inside the ruffled section.
Step eight: Add a little edible glue onto the middle of the petal section that had been set aside and attach the ruffled middle. Hold until set.
How to make sugar rose cupcake toppers…
You will need…
Fondant rolling pin
Flower foam pad
Ball tool
Lavender coloured fondant / sugarpaste
Olive green coloured fondant / sugarpaste
Icing sugar to dust
Rose petal cutters
Cocktail stick
Tylo powder
Edible glue
Rose leaf plunger cutter
Step one: The night before you begin your roses you need to prepare your buds! Take a small amount of fondant / sugarpaste mixed with tylo powder and form into a ball then taper into a bud shape. Take a cocktail stick and add edible glue to one end. Push the edible glue covered end into the base of the cocktail stick (just past half way) and leave to harden overnight.
Step two: Roll out your fondant / sugarpaste thinly on a surface dusted with icing sugar. Using the largest rose petal cutter cut out a petal from the fondant. Using your ball tool and flower foam pad thin and ruffle out the edges of the petal.
Step three: Dab some edible glue onto the bud. Attach the petal with the tip of the petal over the top of the bud. Carefully wrap the petal around the bud forming a peak at the top and ensure your bud overlaps down one side.
Step four: Next cut two petals using a petal cutter a little longer than the bud. Thin and ruffle out the edges of the petal. Attach around the bud of your rose whilst carefully curving and shaping the edges of the two petals.
Step five: Now cut three petals using the same petal cutter used in step four. Using edible glue arrange these around your growing rose. Remember to overlap each petal slightly and place alternatively to the layer before. Carefully curve and shape the edges of the three petals.
Step six: Now cut five petals using a larger petal cutter than the one used in step four. Using edible glue arrange these around your growing rose. Remember to overlap each petal slightly and place alternatively to the layer before. Carefully curve and shape the edges of the five petals.
Step seven: For the rose leaf roll out some olive green fondant thinly and use a medium rose leaf plunger cutter to cut out a leaf.
After piping your cupcakes with buttercream nestle your blossoms atop each one and enjoy!
