Wilton dyes in – green, yellow, & two other colors of your choice for flowers
Disposable piping bags & small couplers
Wilton tips #102, #3, #233, #67
I really love how the Sweets & Treats Boutique green dot liners really add to the overall look of the cupcake! I’m a firm believer that the cupcake shouldn’t just look pretty on top where the frosting is, but the it should be cute from top to bottom!
Prepare the green cake mix as instructed on the package and bake them in the Sweets & Treats Bake Bright green dot liners. Allow the cupcakes to cool completely before frosting.
Separate the buttercream into two… 2/3 in one bowl and 1/3 in another.
Separate the 2/3 buttercream into three equal parts. Leave one white and color the other two any color you want for the flowers.
Separate the 1/3 buttercream in two parts, 2/3 and 1/3. Color the 1/3 yellow and the 2/3 green.
Fit the piping bag with the #102 small petal tip and fill the piping bag with the first color.
Place a dab of frosting onto a parchment square and place it on the flower nail. Pipe 7-8 petals onto the square, spinning the flower nail as you pipe. (See the video for more details) Place the flower onto the baking sheet. Repeat with the other two colors of buttercream until you’ve made at least 3-5 flowers per cupcake. (For more details on how to pipe the flowers, see the Cake Style video that inspired me to make these cupcakes)
Fill a piping bag fitted with the #3 small round tip with the yellow buttercream. Pipe 6-8 dots of yellow into the center of each flower. (See the video for more details)
Freeze all the flowers until they are firm.
Fill a piping bag fitted with the #233 grass tip with the green buttercream. Pipe little shoots of grass onto the top of each cupcake. (See the video for more details)
Fill a piping bag fitted with the #67 leaf tip with green buttercream. Pipe dabs of frosting onto the top of the grass. This will act like the glue to hold on the flowers.
Working with 3-5 flowers at a time out of the freezer, gently peel each flower off the parchment square and place it onto the cupcake. Place as many as you like in whatever way you feel looks best. (See video for more details)
Pipe leaves with the green buttercream around the flowers.
Repeat until all the cupcakes are covered.
NOTE: The flowers get soft very quickly, so keep them chilled until you are ready to place them on the cupcake.
I am so super in love with how well these cupcakes turned out. Piping the flowers first, chilling them and then placing them on top created the perfect little pot of flowers!
When the buttercream flowers come to room temperature, they meld onto each other making it impossible to tell how they were place on the cupcakes! I had people amazed and how I made these!
So whether you’re hosting a garden party, a bake sale or just want to make something adorable, these Flower Pot Cupcakes are perfect for all your cupcake needs!
Celebrate spring with this simple, delicious Strawberry Lemon cake with Spring Flowers!
I made this cake for no other reason than I was inspired by a cake that jennycookies made for Easter. Jenny made a “naked” carrot cake and topped the cake with frosting and a pile of fresh flowers. The look was unique and stunning. I had to recreate it!
Since I wasn’t making this cake for any particular reason or occasion, I decided I’d make a small 6-in cake so I wouldn’t have tons of cake to give away or waste. I know my family can’t eat an entire cake by ourselves!
For the cake, I used a German recipe I had just used to make an Osterlamm and kicked it up a bit adding fresh lemon zest and lemon extract and coloring the cake pink. I filled the cake with a simple strawberry filling and frosted it in my usual buttercream but added vanilla bean and lemon extra to bring out even more lemon flavor in the cake.
The weekend before I made this cake, I went to the Nuremberg Easter Market where the fresh flowers are abundant! I had in mind the kind of flowers I wanted to use and hoped I could find some. I knew these large Gerbera Daisy’s would be perfect to top my cake!
Cutting into the cake, you’ll see the beautiful pink cake and strawberry filling. That next to the white frosting and bright flowers, this cake is a simply gorgeous! I mean seriously… isn’t this cake stunning?
The flowers on top really bring it to the next level! You could easily use this cake for Easter, a baby shower, a birthday or a weekend BBQ!
I almost didn’t want to cut into it! I just wanted to look at it because it was so pretty!
Strawberry Lemon Cake with Spring Flowers
Yield: 1 6in 4-layer cake
2 Tbsp unsalted butter
500g strawberries, cleaned and quartered
1/2 cup granulated sugar
juice of 1/2 a lemon
pinch of salt
1 tsp vanilla extract
2 Tbsp all-purpose flour
240g unsalted butter, room temperature
zest of one lemon
4 large eggs
2 Tbsp vanilla extract
1 tsp lemon extract
320g all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup sour cream
2 Tbsp whole milk
pink gel food coloring
Lemon Vanilla Bean Buttercream
12 Tbsp unsalted butter, room temperature
1 1/2 lbs powdered sugar
3/4 cup heavy cream
1/8 tsp salt
1 Tbsp lemon extract
seeds of 1 vanilla bean
In a large skillet, melt the butter over medium high heat. Add the strawberries and stir to coat.
Mix in the sugar, lemon juice, salt and vanilla extract. Cook on medium high for 3-5 minutes or until the berries begin to break down, the sugar has melted and the berries begin to juice. Do not boil the berries, just simmer.
Remove a few tablespoons of the juice and mix with the flour until smooth. Add this back into the pan and stir to combine. Cook 1-3 more minutes or until the mixture has thickened.
Transfer the filling to another bowl and refrigerate until cool.
Grease and flour 2 6in round cake pans. Preheat oven to 350 F degrees.
Zest the lemon into a medium bowl. Add the sugar. Using the back of your spatula, press the sugar into the zest until it becomes fluffy and fragrant.
In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and lemon sugar for 2 minutes.
Add the eggs one at a time and mix well after each addition making sure to scrape down the sides and bottom of the bowl.
Mix in the sour cream, vanilla and lemon extracts.
In another bowl, whisk together the flour, baking powder and salt.
Add the flour mixture to the wet, scraping the sides and bottom of the bowl first. Mix on medium-low speed until combined. Add the milk and food coloring then mix again until combined. Give the batter a few mixes by hand with a spatula.
Divide batter evenly between the two pans and level with an offset spatula.
Bake on the center rack for about 40 minutes or until a toothpick comes out clean and the tops are golden.
Cool in the pans for 10 minutes until removing to a wire rack to cool completely. When you remove them to the rack, place them top side down to encourage the top to level out flat.
Once the cakes have cooled, trim the tops so they are the same height. Measure the height then cut them horizontally down the center, creating two halves for each cake.
Lemon Vanilla Bean Buttercream
In the bowl of your stand mixer cream the butter until smooth. Add the powdered sugar and beat on high until incorporated.
Add the heavy cream, salt, extract and vanilla bean seeds. Scrape down the sides of the bowl and beat on high for 3-4 minutes. Scrape the bowl again and beat another 2-3 minutes.
Place one layer of cake, cut side up, on a cake board or plate. Spread an even layer of strawberry over the top coming almost to the edge. Don't put so much on that when you put the next layer on it will all squeeze out. Place a second layer cut side down and repeat. Do this until all four layers are on the cake.
Spread a very thin "crumb coat" of frosting on the top and sides of the cake. This will help trap in the crumbs and frosting before you actually frost the cake. Chill the cake in the freezer 20-30 minutes or until the cakes are firm and the crumb coat is set.
Spread a 1/4 inch layer of frosting on the top of the cake and level flat with a spatula.
Using a piping bag fitted with a large round tip, use the petal technique to frost the sides of the cake.
Cut the stems of the flowers almost completely off. Leave about 1/4-1/2 inch to help stabilize the flower on the cake. Place the flowers on the top of the cake. There is no rule or right way to do this. Arrange the flowers however you think looks the most beautiful.
Chill the cake until an hour before you want to serve it. Serve it the day you make it.
Vanilla cupcakes don’t have to be… well, vanilla! They can be fun and exciting and beautiful too! Just think of a vanilla cupcake as a blank canvas for creating any color or theme to match your event or party. This tutorial will teach you how simple it is to transform a basic vanilla cupcake into a beautiful Spring cupcake full of color and fun!
Tonight I decided to try decorating some cupcakes for Spring. I’ve never done it before and am not sure if I’ll try it again. I don’t know if I like how the flowers look and to be honest… I really prefer the extra large round tip for piping. The cupcake is a vanilla cupcake with buttercream frosting. I’m not a huge fan of vanilla cupcakes, but this recipe was decent. I’d love to hear if anyone else has a better recipe for vanilla cupcakes. :)
12 tbsp butter, room temperature 1 2/3 cups sugar 2 large eggs 2 2/3 cups all purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup buttermilk 1 tbsp vanilla extract
Preheat oven to 350F. Place 20 muffin wrappers (if using the stiff kind pictured above) on a baking sheet, or line 20 muffin cups with paper liners. In a large mixing bowl, cream together butter and sugar. When light and fluffy, beat in the eggs one at a time. In a medium mixing bowl, whisk together flour, baking powder and salt. In a measuring cup, combine the buttermilk and vanilla extract. With the mixer on low speed (or by hand), stir one third of the flour mixture into the butter mixture. Blend in half of the buttermilk, followed by another third of the flour mixture. Stir in remaining buttermilk/vanilla and the rest of the flour, mixing only until no streaks of flour remain. Divide evenly into prepared muffin cups, filling each about 2/3 full. Bake for 22-24 minutes, until a tester inserted into the center comes out clean and the top springs back when lightly pressed. Cool in pan for 2-3 minutes, then transfer to a wire rack to cool completely before frosting.
I used my standard buttercream recipe for this cupcake.
2 sticks butter, 4 cups powdered sugar, 1 tsp vanilla, pinch salt and 2 tbls milk or cream.