Flower Cupcakes

These flower cupcakes are generously frosted and great for tea parties. I served these particular cupcakes on antique saucers. I've collected quite a few of them over the years, most were given to me, others I bought at yard sales and flea markets. None of them match, but they do compliment each other. They are great for serving deserts like cupcakes, petit fours and cookies. Definitely worth the cupboard space!
I just aquired a new tea cup and saucer from my good friend Lavanya. She moved to Calgary recently, and left me a set decorated with waterlilies in the hallway of her old place. I will think of her every time I use it. I had been thinking about making waterlilies out of fondant the day I picked it up, which is a coincidence. So now that is a plan.
(Lavayna, I have not forgotten about the dinosaurs, will do.)


How To Make a Rose Cupcake:

Easy Buttercream: Stiff consistency

1 1lb Icing Sugar
1 tbsp Meringue Powder
1 tsp Bourbon Vanilla
1 tbsp Liquid, such as milk, cream (water if it has to sit out for long)

Cream all ingredients until light, fluffy. It should hold a stiff peak.

Tools: Piping bag, Tip no. 127 (large ruffle/petal tip)

Step one: Insert the tip into the end of the piping bag, score the bag to fit the large tip, remove it and trim to size, it should not require a coupler. Replace the tip and fill the bag with buttercream.(To create a two tone effect paint a line of gel colour up the seam of the bag before filling. This can also be done by spreading a thick line with contrasting buttercream up one side, but the bag would then need to be filled more carefully so that the colour doesn't get mixed together.)

Step two: Spread a little buttercream on top of the cupcake to create a small mound, it should be more conical than rounded. This will be the base which you will pipe the rose petals on to.

Step three: Pipe the petals ; while you squeeze the bag, move the tip and rotate the nail.. Use the hand holding the bag to control the pressure and your other hand to turn the cupcake while you pipe. Make sure the tip is at a 45 angle and the wide end of the tip is facing downward. Slowly turn the nail to bring a ribbon of icing around to overlap at the top of the mound, then back down to starting point. It should completely enclose the tip, like the centre of a rosebud. Make sure to move the tip up and then down to ovelap were you began.

To form the petals you will move the tip up and down again, this motion will make a half circle and will shape the upright petal. There are 3 rows of petals, the first has 3, the second 5, and the third seven. Begin the petals after the first at the mid point of the last petal piped.

If it doesn't work the first time, scrape off the icing and try again. =D