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Desserts

Cupcake Bouquet

Cupcake Bouquet
Pinit

Ingredients:
16 to 24 cupcakes
4 to 6 inch flower pot
Green Styrofoam ball that fits snuggly into the flower pot
3 to 6 inch wooden skewers (Wilton pointed sticks work great or you can just cut long skewers)
Food coloring (I love the gels)
4 cups buttercream frosting (if you don’t want to make it, you can buy pre-made buttercream icing in tub at cake decorating stores)
Wilton #1M decorating tip or a similar open star tip
Piping bags
Green tissue paper or fake floral leaves (optional)
Ribbon (optional)

Directions:
Place the ball snuggly into the flower pot. Color the frosting the color you want the flowers. You can do them all one color or a couple different color flowers. Fit a piping bag with your tip and fill bag or multiple bags with your frosting.

To pipe a rose, hold the piping bag perpendicular to the cupcake surface. Start in the center of the cupcake. Gently squeeze the bag and pipe frosting around in a spiral or circular motion until you reach the outer edge, then let go.

Assemble the cupcake bouquet by inserting one wooden skewer into the top of the Styrofoam ball. Push the stick into the Styrofoam until it holds firm. Then push a cupcake carefully onto the top of the stick.

Start inserting more skewers and topping them with cupcake flowers.

Keep inserting cupcakes until the cupcake bouquet is full all the way around. Try and keep the cupcakes as close together as you can. You can use green tissue or leaves to fill in the gaps if you like but you don’t need to. Tie a pretty ribbon around the flower pot if you like.

Notes:
If using a really lightweight or tin flower pot use rocks or floral decorating marbles to weight down the pot and keep it from tipping over. Just put some rocks or marbles into the bottom of the flower pot. Then, put the Styrofoam ball on top and begin making the bouquet.

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