Fall Flower Cupcake Bouquet

20 Friday Jan 2017

Tags

cupcake bouquet, double chocolate cake, fall flowers, Red velvet cake, Sour cream vanilla cake, vanilla buttercream

I made this fall flower cupcake bouquet as a special gift for a friend to take to her grandmother’s 80th birthday.

I loved working with these fall colors. The cupcakes were an assortment of chocolate, vanilla, and red velvet flavors, all with vanilla buttercream.

I variegated the icing colors in the piping bags to make the flowers look more realistic and used 3 different Wilton piping tips to pipe the petals: #18 for the green hydrangeas; 1M for the red roses; and #81 for the yellow mums.

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Once the cupcakes were piped, I popped them into the fridge for a bit to firm up. I used wooden skewers and foam blocks to arrange them in the basket, then added green and orange tissue, silk leaves, and a few fronds to add height and interest (I made sure nothing “foreign” touched the icing…:0).

fall flower basket_4 fall flower basket_3

Hope you had a great 80th birthday, Louise’s grandma!

I really enjoyed making your cupcake arrangement!

Romantic Wedding Cake with Rustic Buttercream Flowers

02 Saturday Jul 2016

Posted by Laurie in Cakes

≈ 2 Comments

Tags

buttercream flowers, cupcake bouquet, double chocolate cake, rustic wedding cake, vanilla-bean frosting, White velvet cake

It really was an honor to make this wedding cake for such a sweet couple…I’ve been lucky as I haven’t had any “bridezillas” to work with as wedding clients yet!

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Since buttercream flowers aren’t my forte, I was happy when the bride told me initially that she was going to use fresh flowers.

However, after I made her bridal shower cupcake bouquets, she called to ask if I’d do the flowers on her wedding cake as she hadn’t had any luck finding the flowers she wanted. I agreed, hoping the wedding day wouldn’t be too hot for my buttercream flowers to hold their shape. Now the pressure was REALLY on!

As luck would have it, the wedding day was the hottest and most humid in a streak of nice, cool and low-humidity days. But, luckily, the flowers (and cake) held their shape and we got it delivered without mishap!

This was a 4-tiered cake with alternating square and round cakes (12″ square, 9″ round, 6″ square, and 4″ round anniversary cake for the top). The flavors were alternating double-chocolate and white velvet layers, filled with vanilla bean buttercream.

The flowers were more “rustic” than “realistic,” but that’s just my style. I made them in advance and had them in the freezer until I was ready to decorate. I also made some of the leaves in advance so they’d be “puffy” and easier to place where I wanted them than those piped on. I got this idea (and some of the flower designs) from this great tutorial by Cake Style.

In the end, I was really happy with the way the cake turned out. Rustic, but with a bit of traditional sophistication. I also had one of the guests message me to say it was “the best tasting wedding cake she’d ever had…” What more could I ask for a happy ending?

Congrats again to you, David and Stacey! It was such a joy to work with you on your special day …Here’s to your happily-ever-after!