Bake cupcakes. Prepare cake batter following recipe instructions. Using Pink, Green and Blue baking cups, bake cupcakes. Cool.
Step 2
Tint icing. Tint vanilla decorator icing dark green using color combination provided. Combine Kelly Green and Black icing colors to get dark green color shown. Add 2 to 3 tablespoons confectioners’ sugar to make icing stiff consistency.
Step 3
Pipe succulents. Prepare decorating bag with coupler and dark green icing. Using tip 12, pipe mound on flower nail prepared with pre-cut wax square, about 3/8 in. high.
Switch to tip 104. Using Desert Rose Flower technique, pipe 12 to 14 succulents.
Switch to tip 61. On wax paper-covered flower nail, pipe 12 to 14 stacked petal succulents using the Stacked Petal technique. Reserve remaining icing in bag for later step.
Freeze all flowers, at least 2 hours.
Step 4
Tint icing. Tint 1 cup icing each teal, medium green and medium blue using color combinations provided. Combine Royal Blue and Black icing colors to get medium blue color shown. Combine Teal and Black icing colors to get teal color shown. Combine Moss Green and Lemon Yellow icing colors to get medium green color shown. Using Burgundy icing color, tint 1 cup icing each light pink and bright pink.
Using spatula and teal, medium green, medium blue, light pink, bright pink and any remaining white icing, spatula ice cupcakes smooth, about two cupcakes per color. Reserve remaining icing.
Step 5
Pipe rosettes. Prepare three decorating bags with Color Swirl couplers. Fill with remaining icing colors, as desired. Assemble using 1M tip. Pipe rosettes on any remaining un-iced cupcakes.
Step 6
Decorate cupcakes. Prepare dark green decorating bag with tip 32. Using pull-out star technique, pipe cacti on some spatula-iced cupcakes.
Switch to tip 352. Using Echeveria technique, pipe leafy succulents on some spatula-iced cupcakes.
Position Desert Rose Flowers and Stacked Petal Succulents on remaining spatula-iced cupcakes.
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