For the cupcakes, I used Cupcake Project’s ultimate vanilla cupcake and vanilla bean buttercream (I substituted vanilla extract for bean in the frosting so it wouldn’t have flecks in it), which were met with rave reviews:
Seriously, I can’t recommend these recipes enough: the cake is fluffy with a nice vanilla flavor and the buttercream frosting pipes perfectly and tastes like melted vanilla ice cream.
YOU WILL NEED:
- Piping bag
- Green tissue paper
- Clear tape
- Flower pot
- Styrofoam ball
All of these things are available online or at craft stores such as Michael’s (that’s where I found the adorable polka dot flower pot).
Bake cupcakes and make buttercream frosting. To pipe a cupcake rose, fit a piping bag with a 1M tip and fill with room temperature frosting. To pipe a rose, hold the piping bag perpendicular to the surface and start in the center of the cupcake. Gently squeeze the bag and pipe frosting around in a spiral until you reach the outer edge, then let go.
Place cupcakes in fridge while you prepare the styrofoam so the frosting becomes firm.
Place styrofoam ball into flower pot. Place two toothpicks in each area where you want a cupcake.Note: around the sides, insert toothpicks at 45° angle, otherwise cupcakes will fall off after a while.
Slide a cupcake onto each pair of toothpicks, adjusting toothpicks as needed to place cupcakes close together. Cover as much of the styrofoam as you can. (My styrofoam ball had a 5″ diameter and fit 10 cupcakes.)
Cut green tissue paper into small strips.
Fold strips into accordions.
Pinch the bottom of the accordion fold
Place a piece of clear tape at the pinched part of the tissue paper and stick it to the exposed styrofoam in between the cupcakes. Make more tissue paper “leaves” until you cover all the uncovered areas.
*** Special thank you to 52 Kitchen Adventures for sharing this fun tutorial and photos with us.