Emily's birthday cupcakes
Another belated post, this one about the cupcakes I made for Emily's birthday party last year. These were inspired by a photo I clipped from a magazine (although I didn't save enough of the page to know what magazine!) and are buttercream roses iced (with a huge flower-making frosting tip) directly onto the cupcakes. If you've ever seen directions for making icing roses on a flower nail, it's basically the same thing, except you make them right on the cupcakes. And since they're buttercream they're totally edible and yummy, unlike royal frosting or (most) fondant. I was very happy with the way they turned out. I made yellow and pink ones, and the cupcakes are chocolate (thanks to my friend Betty for help with those!) Here they are on display before the party:
More info: I used the basic buttercream recipe in the Wilton cake book, but I made it ahead of time and kept it in the fridge; I had to use the mixer to soften it a little but I kept it really cold to make it easier to work with. (I had two setups and when the one I was using started getting warm from my hands I put it in the fridge and switched to the other.) I used the Wilton 125 petal tip -- I wanted to use a bigger one, but I didn't give myself time to get them online and I was lucky to find two 125 tips locally as it was! I pretty much free-handed the roses, I didn't use any petal count system (in the comments -- I actually don't know what that 3-5, 7 count means). I looked at a couple of different ways people made roses and just sort of winged it. There's a reason you don't see all the cupcakes I iced in those photos!!