SUPPLIES & TOOLS:
Wilton® and additional food crafting supplies
- White Standard Baking Cups
- 12-Cup Muffin Pan
- 14.5"x20" Cooling Grid
- White Decorator Icing (6 cups needed)
- Icing Colors: Brown*, Burgundy*, Kelly Green*, Leaf Green*, Royal Blue*, Sky Blue*, and Violet*
- 9 Pc. Starter Tip Set (Tips 12, 16, 224, and 103 used)
- 12-Pc. Cupcake Decorating Set (Disposable Decorating Bags and Tip 4B used)
- Decorating Tip 1
- Decorating Tip 352
- 4-Pc. Coupler Set
- Flower Nail
- Flower Nail Squares
- Favorite cupcake recipe
*Combine Leaf Green and Brown for leaf green shown. Combine Sky Blue, Kelly Green and Brown for blue-green shown. Combine Kelly Green, Brown and Royal Blue for dark green shown. Combine Burgundy and Violet for burgundy shown.
DIRECTIONS:
- Bake cupcakes. Bake and cool cupcakes.
- Tint icing. Divide icing among six bowls. Separately tint portions leaf green, light leaf green, blue-green, dark green, burgundy and light burgundy. Reserve a small amount of white icing.
- Decorate cupcakes. All succulents are piped directly on the cupcakes, with the exception of the three smaller Desert Rose Flowers, which are piped using a flower nail prepared with a flower square. Once piping a small Desert Rose Flower is complete, remove flower from square, place flower on cupcake and apply new flower square to nail.
- Desert Rose Flower: Prepare decorating bag with coupler. Stripe bag with light burgundy; fill with light leaf green icing. Pipe tip 12 mound, about 3/8" high. Holding bag at 90° angle with inner curve in front of mound, pipe tip 103 petal over top of mound. Move 1/4 of a circle and repeat to form a cross over the mound. With bag at 45° angle, inner curve facing mound and tip touching surface, pipe curved petal, moving bag up and down, around 1/3 of mound. Starting behind previous petal so they overlap, pipe next petal, using same motion, covering 1/3 of mound. Repeat to close petal row. Continue piping and moving around mound, gradually increasing petal size at start of new petal row. Stop when desired size is reached. Choose to make one large flower to fit on top of cupcake, or three smaller flowers using a flower nail and flower nail squares.
- Echeveria: Prepare decorating bag with tip 352. Stripe bag with light burgundy; fill with leaf green icing. Pipe circle of pull-out leaves. Fill circle with pull-out leaves.
- Blooming Cactus: Prepare decorating bags with tip 4B and dark green icing, tip 1 and white icing and tip 224 and burgundy icing. Using dark green icing and heavy pressure, pipe stars of assorted heights. Pipe white dots down grooves of stars. Top with burgundy drop flower.
- Star Gazer: Prepare decorating bag with tip 16 and leaf green. Pipe varying height mounds of icing, tallest about ¾" high. Cover mounds with pull-out stars.
- Stacked Petals: Prepare decorating bag with tip 103 and fill with blue-green icing. Using apple blossom technique, pipe petals for base. Pipe three more rows of petals on top of first, varying amount and size.
Skill Level: Intermediate
Approximate Crafting Time: Varies
