Dewdrops and Roses Cupcakes
- Favorite Cake Recipe or Mix
- Wilton® Royal Icing Mix
- Wilton® Icing Color – Kelly Green and Leaf Green
- Wilton® Flower Nail No. 7
- Wilton® Flower Nail Templates
- Wilton® Pre-Cut Icing Flower Squares
- Wilton® Disposable Decorating Bags, 12"
- Wilton® Decorating Tip – 104 and 103
- Baking Cups, Standard – Pastel or Color/Design of Choice
- Wilton® Muffin Pan, Standard
- Wilton® Cooling Grid, 10"x16"
- Wilton® Buttercream Icing Mix
- Wilton® Angled Spatula, 9"
- Wilton® Sugar Sheets™ Edible Decorating Paper – White
- Plastic Ruler
- Wilton® Rotary Cutter
- Wilton® Sugar Pearls – Green
One day in advance, make flowers (detail in following steps). Prepare royal icing and tint green to match Sugar Pearls.
Use tip 103 and green royal icing to make one wild rose for each treat. Attach waxed paper square to nail with icing. Use tip 103 and hold bag at a 45° angle at 3:00 (9:00). Touch center of nail with wide end of tip; narrow end should be just slightly above nail surface. Begin at center of nail and squeeze out first petal, turning nail 1/5 turn as you move tip out toward edge of nail. Relax pressure as you return to center of nail, curving tip slightly upward to create a cupped shape. Stop squeezing as wide end touches center of nail and lift up. Repeat four more times to complete the flower.
Use tip 104 and green royal icing to top each with a ribbon rose. Hold decorating bag straight up in one hand, the flower nail in the other hand. End of tip should be slightly above the center of the flower nail. Using firm, steady pressure, squeeze out a heavy base of icing, keeping end of the tip buried in it as you squeeze. Start to lift tip higher and decrease pressure when base fills out the smallest circle on the template. Stop pressure, pull up and lift away. Rose base should be 1½ times as high as the opening of tip 104. Position bag so wide end of tip is down and the narrow end is tilted in toward rose base. Insert tip into rose base about halfway from the top. Squeeze bag, rotate flower nail and move tip up until the ribbon of icing overlaps itself at the top of the rose base. Move tip down to the bottom of base. Stop, lift tip away. For first row, position bag so wide end of tip is down and touching base at or slightly below midpoint, narrow end straight up. While squeezing, turn nail one full rotation. Stop pressure, lift tip away. Second row, position bag so wide end of tip is down and touching base directly beneath the first petal, narrow end angled out slightly. While squeezing, turn nail one full rotation. Stop pressure, lift tip away. Third and fourth rows, repeat same as second row, adjusting the narrow end out a little farther each time.
Let icing flowers dry 24 hours.
Bake and cool cupcakes.
Prepare buttercream icing and tint green to match Sugar Pearls. Use spatula to ice tops smooth with green buttercream icing.
Use rotary cutter to cut edible paper rectangles, 4"x1". Cut a v-shaped notch at each end, 3/8" deep. Position on cupcake. Attach flower to ribbon with buttercream icing.
Position Sugar Pearls.
*Combine Kelly Green with Leaf Green for green shown.
You can change icing colors and Sugar Pearls to match the cupcakes to your specific color scheme.
Adult supervision is required at all times. Oven should only be used by an adult.