Watch this week’s episode of Project Cupcake, and join Zoe Clark, instructor of Craftsy’s online class Elegant Lace Cakes, to make a sweet and sunny floral cupcake! Learn how to combine buttercream and gel color for lovely edible petals, and use gum paste and a veiner for lifelike leaves! This treat is almost too pretty to eat — almost!
See how the sunflower cupcake is made here:
Then, make your own!
Materials you’ll need:
- Chocolate and vanilla buttercream
- Yellow and red gel color
- Two piping bags
- Parchment cone
- Circle cutter
- Green gum paste
- Leaf cutter
- Chocolate sprinkles
Ice cupcake with chocolate buttercream.
Add yellow gel coloring to two separate bowls of vanilla buttercream. Add a small dollop of red gel to one bowl, and mix to create orange icing.
Fill two piping bags: one with yellow icing and one with orange icing.
Pipe a line of orange icing down the inside of a parchment cone, then fill with yellow.
Fold over the back end of parchment cone and cut a triangle in the tip for “leaf tip.”
Use a circle cutter to mark a circle on the top of your iced cupcake. Then, use your filled parchment cone to add three layers of yellow-orange petals around the outside of the circle.
Roll out green gum paste with a dowel and use leaf cutter to cut leaves.
Use veiner to add texture to gum paste leaves. Then set aside to dry.
Use a spoon to add chocolate sprinkles to the middle of your sunflower cupcake.
Place dried gum paste leaves around icing petals for finishing touch. Enjoy!