Brenda Gantt

Frosting flowers on cupcakes

With the right equipment and our straightforward instructions, it’s easy to create professional-looking, decorated cupcakes, cookies and other baked goods.

Flower-bedecked cupcakes turn a sweet treat into something very special.

INGREDIENTS/TOOLS:

  • Your choice of frosting
  • Your choice of gel food colouring
  • Piping bag(s)
  • Piping tip(s)
  • Cupcakes of your choice

 

INSTRUCTIONS:

  1. Colour the frosting to your desired shade or shades.
  2. Fit a piping bag with a tip, then twist the bag just above the piping tip to temporarily close off the bag from the tip.
  3. Set the bag in an empty yogurt container, glass tumbler, or plastic cup. Fold the top third of the piping bag over the edge of the container.
  4. Spoon one colour of frosting into the bottom of the piping bag, filling the bag about half full and pressing firmly to minimize any air pockets. Twist the bag tightly to close it.
  5. Repeat with other bags, if desired, or use two or three different colours of frosting in the same bag for multicoloured flowers.
  6. Pipe flowers onto cupcakes following the directions below.

 

TYPES OF DECORATIONS:

 

  1. A SIMPLE ROSE

 

  • Fit a piping bag with a ⅜-inch closed star tip. Fill the bag with frosting.
  • Hold the piping bag perpendicular to the centre of the cupcake and about ½ inch above the surface.
  • Squeeze a little frosting on the centre of the cupcake then, maintaining even pressure, pipe in a spiral fashion toward the edge of the cupcake.
  • As you reach the edge, lessen the pressure on the bag slightly, then gently press down and pull away to finish frosting.

 

  1. A ROSE BOUQUET

 

  • Fit a piping bag with a small closed star tip. Fill the bag with frosting.
  • Spoon a tablespoonful of frosting onto the centre of the cupcake. With a small offset spatula, smooth the frosting to create a small mound.
  • Pipe a circle of ¾-inch rosettes around the edge of the cupcake. (To pipe a rosette, start at its centre and spiral out.)
  • Pipe a second circle of rosettes inside the first.
  • Finally, pipe one or two rosettes to fill the centre of the cupcake.

 

  1. MULTICOLOURED PETALS

 

  • Fit three piping bags with ¼-inch plain tips. Fill each bag with a different colour of frosting.
  • Pipe a small disc of one colour of frosting near the edge of the cupcake. Pushing down with the tip, gently pull the frosting into the centre of the disc and pull away.
  • Repeat with the second colour and third colours.
  • Continue around the outer edge of the cupcake, alternating colours.
  • Pipe a second circle of rounds inside the first using the same technique. Continue until you reach the centre, alternating colours each time.
  • Finally, pipe one small round of each colour to fill the centre of the cupcake.

 

  1. BEGONIA

 

  • Fit a piping bag with a petal tip. Fill the bag with frosting.
  • Position the piping bag ½ inch from the edge of the cupcake, with the wide end of the tip closest to the cupcake and the narrow end raised about 45 degrees.
  • Pipe petals using a teardrop motion as you squeeze and releasing the pressure as you bring the tip back to the starting point of each petal. Continue around the entire edge of the cupcake.
  • Pipe a second layer of petals inside the first using the same technique. Continue until you reach the centre of the cupcake.
  • Finally, decorate each cupcake with three small pearl drageés in the centre.

 

  1. HYDRANGIA

 

  • Divide the frosting among three bowls. Leaving one bowl uncoloured, colour the second bowl light purple and the third light blue. (Or choose your favourite hydrangea colour combination, such as white, deep purple and light blue; or white and two shades of pink.)
  • Fit a large piping bag with a ⅜-inch closed star tip.
  • Spread the light purple frosting down one side of the bag and the light blue frosting down the other side. Spoon the white frosting into the centre of the bag. Squeeze the bag until all three colours are visible at the tip.
  • Pressing into the cupcake and releasing the pressure as you pull away, pipe small mounds of frosting on top of the cupcake, until the entire surface is covered.

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