One Big Cupcake and Freshly Picked Cupcakes
Material List
- For One Big Cupcake:
- Wilton Dimensions® Large Cupcake Pan
- Wilton Tips- No. 1M, 4 and 12
- Wilton Icing Color- Rose
- Wilton Jumbo Daisies Sprinkle Decorations
- Wilton Cake Circle
- Wilton Fanci-Foil Wrap
- Knife
- Buttercream Icing Recipe
- Your Favorite Cake Recipe
- For Freshly Picked Cupcakes:
- Wilton Dimensions® Mini Cupcake Pan
- Wilton Tips- No. 3, 8 and 12
- Wilton Icing Color- Rose, Lemon Yellow and Pink
- Cornstarch
- Your Favorite Cupcake Recipe
Project Instructions
Step: 1
For One Big Cupcake:
Step: 2
Bake and cool cupcake top and bottom cakes in Dimensions pan.
Step: 3
Position cupcake bottom on foil-wrapped cake circle.
Step: 4
Using tip 12, decorate vertical outlines on sides of cupcake bottom, piping on raised and indented areas. Attach Jumbo Daisy Sprinkles on every 3rd vertical outline.
Step: 5
Tint portions of buttercream icing in light rose and dark rose. Ice top of bottom cake smooth in rose and position top cake. With knife, trim off tip from top cake.
Step: 6
Cover top cake with tip 1M swirl in rose.
Step: 8
For Freshly Picked Cupcakes:
Step: 9
Bake and cool cupcake top and bottom cakes in Mini Cupcake Pan
Step: 10
Tint portions of buttercream icing rose and yellow. Using tip 8, decorate vertical outlines on sides of bottom cupcake, piping raised areas in white, indented areas in rose.
Step: 11
Ice top of bottom cake smooth in white and position top cake. With knife, trim off tip from top cake.Ice top cake smooth in white. Sprinkle with pink colored sugar. Using rose icing, decorate tip 12 ball flower petals (pat smooth with finger dipped in cornstarch).
Tips
Refer to photo to complete project.Follow manufacturer's directions for all products used.
