There’s nothing more beautiful than a cupcake. It’s a cake that fits in the palm of your hand, and they can be decorated like their big counterparts. For some people, a simple swirl of icing on top of their cupcake would suffice, but what if you can take that to the next level?
What if you’re able to take that simple swirl and turn it into a flower, like a rose?
In this tutorial, I will be showing you how to make your own flower cupcakes. The best thing about it is that you don’t need to be a professional chef to be able to do this.
For a chrysanthemum, fill up your pastry bag with the butter cream. It doesn’t matter what colour you pick, but what matters is the nozzle. Make use of nozzles number 124 – 127. This will help you get different sizes of petals. Hold the cupcake with your good hand (if you’re right-handed, use your left hand) or you can place it on a plate. Hold the bag with your right hand, with the nozzle perpendicular to the cake. Squeeze it to make a small bud in the centre of the cupcake. As you proceed with the petals, tilt your nozzle at a certain angle to give it a blooming look.
Place the cupcake inside the fridge and do the rest. There are also variations to creating flower cupcakes. If you want to create a rose, tilt the nozzle at the same angle as you did with the first flower, but this time instead of buds, make a small crescent lining that circles around the bud. Make them overlap one another, but not too distant. Continue until you reach the outer layer.