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Rose Cupcakes

Use this step-by-step guide to create these simple Rose Cupcakes. Great for everyday bakes.

Baking

1-2 hours

Intermediate

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  1. Firstly you will need to make your sugar paste flowers at least 24 hours in advance to allow them to dry.Start by kneading a ball of white sugar paste, then add a few drops of colour, gently kneading it through the paste until the colour is even, gradually building up the intensity until you are happy with the result. Roll out the sugarpaste to about 4mm thick.

  1. Using the smallest blossom, cut out enough flowers to add one to each cupcake you are going to make..

  2. Press the centre of the blossom over the rounded end of the tool to give the flower shape. Now create Royal Icing following the recipe on page 24.

  3. Trim the end of the piping bag, insert Nozzle 5 ensuring a tight fit and add your Royal Icing. In the centre of each blossom, pipe a white bead of icing to create the flower middle. Leave to dry for at least 24 hours.

  4. After the Blossoms have dried, you will need to make your cupcakes. Next make some buttercream in two different coloured mixtures, a neutral and a contrasting colour.

  5. Once your cupcakes have cooled apply a base coat of the neutral colour buttercream. Apply to the top of the cake with a small palette knife, skimming the buttercream, ensuring it creates a flat surface..

  6. Trim the end of a piping bag, insert nozzle 2D into the bag, ensuring a snug fit. Then add the other colour buttercream, pushing down on the piping bag using your fingertips, making sure there are no air bubbles. Holding the piping bag 1/2cm away from the cake, pipe a swirl by starting at the middle and spiralling out to create the rose form.

  7. Once the flowers are dried, add a little blossom onto the end point of each rose. Easy. Now enjoy!

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