Tuesday, February 19, 2013

Cupcake Bouquet


Hand crafted for:

This bouquet was made for all of my friends that I love and adore for Valentines Day. I cherish each of you in your own special way. Like petals on a rose, you each help make me who I am.
How It's made:
The Bouquet:
*Flower pot
*round Styrofoam ball
*1 pack of wooden skewers
cupcake papers
*decor (extra flowers, ribbon, and leaves)
Make sure ball fits into the flower pot enough to where it's secure (about half way).
I used the empty cupcake papers to figure out where I would place the cakes. I then added three , cut to size, skewers per cake. I made sure it was decorated first then added the decorated cakes, and a few leaves at the end.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature (normally 
  • 2 cups sugar
  • 4 large eggs, room temperature
  • Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup of butter milk
  •  3 cups of gluten free Bisquick Or whatever GF flour you use (or regular flour)
    1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
    1. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each
    1. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
      Lemon frosting ingredients:
      2 C Icing sugar
      1/4 C butter, softened
      2 tbsp lemon juice
      I cheated and mixed this with some store bought lemon flavour icing, to help stiffen the frosting.
      I piped the frosting on the cupcake using  a large rose petal decorating tip, just as in this demonstration:
      You can make the rose then add it to your cupcake (using scissors to place it) or pipe it straight onto the cupcake, as I did.
      I placed the decorated frosted cakes in the refrigerator to help harden the frosting enough keep the shape as it sits sideways on the bouquet.
      This was hard work for sure but rewarding in the end. I suggest when piping the frosting on that you make sure your frosting has been refrigerated. It helps stiffen the frosting to help keep each petal standing. Two toned frosting: Just add to the piping bag (with a skewer) gel colour from the top of the tip up. The key is that everything's cold.