Peggy's Baking Corner - Sunflower Cupcakes & Cakes
by Peggy Weaver
1 batch of Devil’s Chocolate Cupcakes or use your favorite recipe for 2 dozen cupcakes.
Decorating Tip #352 - I have 2 of them because I'm lazy and don't want to keep washing while I'm working.
Decorating Tip #5
Couplers for the 3 tips
3 each (10-inch) piping bags - You can use (1) one if you are willing to wash between color changes. Another option is to use the disposable bags. You could also use your parchment paper and cut into triangles to make your own piping bags.
Food Gel Colors - It is a liquid Gel) in Egg Yellow, Lemon Yellow, Willow Green, and Chocolate Brown. You could also make your life easier by purchasing the Wilton’s Icing in a Tube. You would need 3 tubes of Yellow, 1 of the Leaf Green, 1 Brown if you are making 2 dozen cupcakes.
Personally, I don’t much care for the taste of tube icing so I prefer to make my own buttercream. Also, you won’t be able to get the varied colors of yellow that you can get from making your own batch of Buttercream Icing. NOTE: Don’t forget you will still need the tip and couplers for the tubes but you can pipe directly from the tube and save on the piping bags and a lot of the clean up.
1 batch of white Buttercream Icing (click on the underlined for the Buttercream Icing Recipe)
Bake 2 dozen cupcakes and cool completely.
We are not going to cover the cupcakes with the traditional coating of white icing. The sunflowers will be enough and the chocolate cupcake peeking out from under the flower is a pretty contrast.
You will need 4 bowls to prepare your colored icing. Divide your icing into 6 parts:
Prepare the Sunflower Yellow Piping bag with the #352 tip. Drop into the bag about 2 tablespoons of Egg yellow and 1 tablespoon of Lemon Yellow icing, etc. until the bag is 2/3 full.The reason we are doing a two-colored yellow is because the different shades of yellow will give you the varied colors that you would get on a natural flower. You are adding highlights and shadows to the petals. This little trick will greatly improve the look of your flower and give it the “Wow” effect.
Last but not least, use your #5 tip and fill your last piping bag with the Chocolate Brown icing.
To make it easier for me, I mark my cupcakes so that I have an idea how place my flower petals.
You don’t have to do this step but it sure makes your life easier. I also use this technique on many of the flower cakes that I decorate. It gives me and idea of the flower layout in advance.
Use a 1-inch cookie or biscuit cutter to just lightly mark the top of the cupcake.
I only go down about 1/8 inch, just enough so that I can see the marking.
Fondant Icing 101
Buttercream Icing 101
Decorating Wedding Cakes
Peggy's Cake Decorating Idea Photos
You have a couple of choices here. I usually use the color for practicing that I will use the least of in my decorating. In this case, it is the brown color or you can make a little extra icing just for the purpose of practice.
Using the Green colored icing first, place your tip at about a 45 degree angle along the marked circle in the center of the cupcake. You will have the metal part of the V on the top and the “slits” to the side.
Squeeze the bag and the icing will start to flow and ripple. Pull the tip away from the center toward the edge. As you are pulling away from the marked circle, slowly relax your pressure on your piping bag and the tip of the leaf will turn into a point from the lack of pressure. Let the leafs and points gently twist, turn, or even stick up a bit into the air. This adds realism to your work.
Repeat the procedure for each leaf. Vary the number of leaves on each cupcake 2, 3 or 4, just like you’d find in nature.
Then pipe 4 or 5 smaller petals as the top layer.
Remember, don’t worry if they aren’t evenly spaced. Mother Nature rarely makes flowers totally symmetrical.
Now all you have to do is to eat your cupcakes and of course, clean up the kitchen
Make a few of the flowers on the cupcake look different by having the view from the side instead of face on:
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