cupcake bouquet

It’s always nice to be given flowers, but better yet if they’re edible!
These cupcake bouquets are fun to make, pretty to look at and taste delicious!

Rachel Divider

DIY CUPCAKE BOUQUET

SUPPLIES NEEDED

Mini Cupcakes
Decorative container (vase/mason jar/candle holder)
Floral foam cut to fit container
12″ Bamboo skewers cut to size
Frosting (see Wilton buttercream recipe, found below, or cheat & buy it from local bakery)
Gel food coloring (pink or red)
Cake decorating bag and tips (star tip or rose tip with rose nail)
Parchment paper cut into 2″ squares (for making roses)

LET’S MAKE IT!

Tint icing desired color with gel food coloring.
Frost cupcakes with a relatively thin layer of frosting to set crumbs.
Cut floral foam to fit snugly inside container. (a serrated knife works well) Foam should be level with top of container.

EITHER use star tip to create swirls on top of cupcake OR use rose tip with rose nail to make roses.

While I made this bouquet with roses, cupcakes with fancy swirls on top would look pretty too.

While I’d love to walk you through a tutorial on making frosting roses, it’s not my strong suit. There are many video tutorials on YouTube. I think this one is excellent.

Place roses on top of cupcakes & insert blunt end of skewer into bottom of a cupcake.
Insert sharp end of skewer into center of floral foam. The center cupcake should sit highest in the arrangement. Arrange remaining cupcakes around the center cupcake.

WILTON BUTTERCREAM ICING

Makes approximately 3 cups of icing. (Medium Consistency)

INGREDIENTS

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk

LET’S MAKE IT!

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.


Kathy Shea Mormino

Affectionately known internationally as The Chicken Chick®, Kathy Shea Mormino shares a fun-loving, informative style to raising backyard chickens. …Read on

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cupcake bouquet

It’s always nice to be given flowers, but better yet if they’re edible!
These cupcake bouquets are fun to make, pretty to look at and taste delicious!

Rachel Divider

DIY CUPCAKE BOUQUET

SUPPLIES NEEDED

Mini Cupcakes
Decorative container (vase/mason jar/candle holder)
Floral foam cut to fit container
12″ Bamboo skewers cut to size
Frosting (see Wilton buttercream recipe, found below, or cheat & buy it from local bakery)
Gel food coloring (pink or red)
Cake decorating bag and tips (star tip or rose tip with rose nail)
Parchment paper cut into 2″ squares (for making roses)

LET’S MAKE IT!

Tint icing desired color with gel food coloring.
Frost cupcakes with a relatively thin layer of frosting to set crumbs.
Cut floral foam to fit snugly inside container. (a serrated knife works well) Foam should be level with top of container.

EITHER use star tip to create swirls on top of cupcake OR use rose tip with rose nail to make roses.

While I made this bouquet with roses, cupcakes with fancy swirls on top would look pretty too.

While I’d love to walk you through a tutorial on making frosting roses, it’s not my strong suit. There are many video tutorials on YouTube. I think this one is excellent.

Place roses on top of cupcakes & insert blunt end of skewer into bottom of a cupcake.
Insert sharp end of skewer into center of floral foam. The center cupcake should sit highest in the arrangement. Arrange remaining cupcakes around the center cupcake.

WILTON BUTTERCREAM ICING

Makes approximately 3 cups of icing. (Medium Consistency)

INGREDIENTS

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk

LET’S MAKE IT!

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.


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Christine Cook
11 years ago

I want some!!!!!!!!  Luckily I'm making cupcakes this afternoon, otherwise you would have to send me some hehe!

Thanks so much for partying with me last week at The DIY Dreamer… From Dream To Reality!  I'm really looking forward to seeing what you share tomorrow evening!

TheChickenChick
TheChickenChick
11 years ago

Aww, that's so sweet, Marcie! (no pun intended!)

TheChickenChick
TheChickenChick
11 years ago

Thank you! ♥

Christine Yoon-Taylor
Christine Yoon-Taylor
11 years ago

YUM!! and gorgeous! My girls are salivating over your beautiful cupcakes right this second! I guess I'll have to try making these for them, though I'm not much of a decorator… :)

Marcie Peterson
Marcie Peterson
11 years ago

I love these. I was thinking of making my husband these for Valentines. I always get roses so why shouldn't he. :) All your cupcakes are beautiful. Thanks for sharing
Hugs,
Marcie
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