So I was challenged (by myself) to get back on my “buttercream flower” bike. Confused? haha, you can read the whole story here. But as I played more and more with the buttercream flowers that day I started to remember old tricks! This little sunflower cupcake was a huge hit and it required no piping tips! I thought it’d be perfect for beginners and pro alike!
Another reason why you’re going to find yourself lovin’ on these cupcakes is that they have that one joyful addition that will make anyone smile, SPRINKLES! S P R I N K L E S. They make us all happy, right? I think my joy comes from a deep rooted love for the colorful sprinkle donuts that I drooled over at the grocery store as a child. *sigh* Anywho, I digress.
The sprinkles are fun enough for kids, BUT classy enough for an adult celebration. Best of both worlds. I took some crystal sanding sugar, put it in a ziplock bag and added a few drops of brown gel food color. SHOOK the ever lovin’ crap out of it until they were all dyed a beautiful brown (yeah, I just used beautiful and brown in a sentence together). You can switch these out for chocolate jimmy sprinkles or the finer more delicious upgrade, vermicelli sprinkles.
I also striped my piping bag with a little orange gel color. It brought the most beautiful orange accent to the petals! Really great for autumn weddings! Want to see how I did it? Keep scrolling…
How to make them? Here is a previously recorded Facebook LIVE video tutorial. What is a Facebook Live? A live streaming video on my Avalon Cakes page, where viewers and I can interact in real time! This was previously recorded, however you can follow our Facebook page (be sure to click “on” for live notifications) and catch us when we are live again for one of our free mini tutorials! Better yet, you can become a member of the online cake school and access ALL of our tutorials, recipes, articles, calculators and private facebook group!
What I used:
- Disposable piping bag
- Sharp scissors
- Food color gels: Egg yellow, brown, orange and green
- Sanding Sugar
- Ziplock Bag
- Turn table and a can (of beans, corn, etc)
- Easy and Delicious Buttercream V.2 Recipe
- …and of course cupcakes… that’s it!
Here’s a helpful for storing your left over icings!
When freezing buttercream or ganache, I will put it in plastic wrap and then into a zip lock bag. I find this much more space efficient for my freezer, less dishes to clean and cost effective! Take it out the night before you need it again, unwrap it while it’s still cold and put it in a bowl at room temp to whip up again the next day after it has thawed! Great for small amounts of different colors too!
Want to learn more? Check out our library of tutorials!