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I'm Robyn Heirtzler, owner of Sweet Mercy, and I'm going to show you, in a series of
eight videos, how to do these awesome flower cupcakes. You've got your purple, your rose,
and this beautiful white pearly thing, and of course, your shrubbery, because everyone
needs shrubbery. Anyway, check them all out. If I can make these, I'm pretty sure anybody
can. They're very simple but done the right way they can look quite elegant. Our red cupcake
is just a series of small star flowers, but you don't want to squish them all together
because it ruins the complete design but then you don't want the top of the cupcake showing
through either. You want it to be that solid red. So I strongly suggest just putting a
very, very thin layer of the icing on the cupcake. So go ahead and fill that in. There
we go. That's good. It does not have to be perfect. Most of this is going to be covered
up. This is just so you don't have that harsh brown showing through. Grab your bag. This
time we are using a Wilton Left 107. So that's the flower tip we're using. You go ahead and
press it into the cupcake, pull it out a little bit and put it back in. Press it in, pull
it out a little bit, push it in. Just so you get a nice, pretty shape on each of these
flowers. And you do want them to touch, you just don't want them to squish all together.
You want to be able to see the individual shape of each one. And I'll show you a closeup
of this at the end of the video so you can see a little better because I know it's difficult
to see exactly what's happening when you don't have that contrasting brown cupcake while
I'm actually doing the decorating. One more right there on top. There you go. It's very
simple but it looks quite elegant.