Spring has sprung and succulents are everywhere! Not only can you grow these beauties, but you can learn how to make buttercream succulents with this simple tutorial!
Most of you know I’m originally from Seattle and the inspiration for this blog came from the other foodies in the region. Specifically Jenny Keller of jenny cookies.
Jenny and I met in 2010 when I enlisted her help to make cupcakes for the Cupcakes Take the Cake 6th Birthday Bash. However, it wasn’t her cupcakes that I was a fan of… it was her sugar cookies and her use of buttercream instead of royal icing.
A couple years ago I put together a tutorial for royal icing flowers and more recently a tutorial for buttercream flowers for flower pot cupcakes. Buttercream succulents wouldn’t be too hard to make since I knew already how to make the other flowers.
I watched a few video tutorials, used pictures from jenny cookies Instagram feed for inspiration and got to creating!
How to make Buttercream Succulents
These are the tools I used to help me make the buttercream succulents. You may find other tips or tools are better for you. There is really no right or wrong way to do this!
Piping tips – Leaf tip (65), pedal tip (102, 104), semicircle/moon (81), star (4b)
Paper towel or kitchen towel
Prepare your Work Space
Before you begin piping buttercream succulents, you’ll want to prepare your work space. Follow these simple steps to ensuring you’re ready!
Bake & cool completely cookies/cake.
Make buttercream and separate into smaller bowls.
Clear off a table or counter space. You’ll need lots of room to place your flowers once they are piped.Color the buttercream with gel food colors in your desired succulent colors. (Get creative!!)
Attach couplers to piping bags and fill with buttercream.If you don’t have parchment squares, cut parchment paper into 2-inch squares.
Arrange your work space how it’s comfortable to you. I put the large baking sheet on the right with the filled buttercream bags and parchment squares off to my left. Directly in front of me was for building the flower on the nail.
Pipe Buttercream Succulents
Instead of reinventing the wheel, I’m just going to share with you the amazing tutorial from CAKE STYLE I used to learn to make my buttercream succulents.
I also watched the Wilton Succulents Tutorial and found it helpful!
Assemble Cookies & Cakes
Chill buttercream succulents until they are firm.
Place a small dollop of buttercream where you’ll be placing the succulent.
Carefully peel succulent away from the parchment paper and place it gently onto the dollop of buttercream.
Continue placing succulents until you feel there is enough.
Fill in the holes between the succulents with remaining buttercream in your piping bags. Get creative with this! There is no right or wrong way!
Serve and enjoy!
Let me know if you make any buttercream succulents! I’d love to see how yours turn out!
Do you dread dicing onions? Does it drive you nuts when you can’t make small, even little squares? I’ve got the perfect video tutorial for you to help you with that… “How to Dice an Onion”!
I’m baaaaaaaaaack! Well, sorta. Back in August while in the Dog Tag, Inc. Fellowship Program, I had a 5 week rotation in the kitchen of the Dog Tag Bakery learning from the Executive Pastry Chef Rebecca Clerget and her amazing staff. One afternoon, we had the privilege of learning basic knife skills from “Kitchen” Kyle Wronsky, head of the savory menu at Dog Tag Bakery.
Kyle taught us how to dice an onion in a way that I had never seen before and my mind was blown! His technique, which I am sure is only new to me, was not only simple, but it created a small, uniform dice of the onion.
I knew I had to turn it into a video tutorial so I could share this with all of you!
How to Dice an Onion with “Kitchen” Kyle Wronsky
Prepare Your Work Surface: Place a wet cloth flat under your cutting board. This will ensure that your board does not slide around while you are dicing the onion.
Sharpen and Hone Your Knife: Not only must you start with a sharp knife, but you must keep your knife sharp. Hone your knife before & after each use to keep it sharp.
Trim the Gangly Bits: Trim the extra gangly bits off the root of the onion, making sure to keep the root in tact.
Cut the Top Flat: The opposite end from the root, slice off the top creating a flat surface to set the onion on.
Slice the Onion in half: Cutting through the root, slice the onion in half.
Make Horizontal Cuts: Cutting 80% through the onion making sure not to penetrate the root, make horizontal slices about 1/4″ apart starting at the bottom and moving to the top.
Make Vertical Cuts: Again, cutting 80% through the onion making sure not to penetrate the root, turn the onion 45 degrees and make vertical slices about 1/4″ apart. Start at one side and move to the other.
Make Vertical Cuts again: This cut creates the dice. Turn the onion 45 degrees again, and make vertical cuts 1/4″ apart creating an even dice of the onion.
Repeat: Repeat this process with the other half of your onion!
Big THANK YOU goes to Rebecca of Dog Tag Bakery for allowing us to use her kitchen to shoot this video! Bigger thanks to “Kitchen Kyle” for sharing his skills!
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!
Surprise your friends and family with your favorite sugar cookie kicked up a notch with my Pretzel Shaped Cinnamon Sugar Cookies!
My sweet neighbor Amanda had a baby this week! A sweet little boy (well, not so little he weighed 10lbs, 11oz!) with the cutest chubby cheeks and the softest skin who just lays peacefully in my arms as I ooohh and awwww over him. Of course, I had to bake for this sweet baby’s Mamma and Grandma and decided on Amanda’s favorite cookie recipe of mine. Sugar cookies!
Instead of baking plain cookies, I decided to mix things up a bit and shape the dough into pretzels. I mean, we are in Germany after all! And to add another dimension of flavor, I added cinnamon to the batter and to the frosting! These Pretzel Shaped Cinnamon Sugar Cookies are soft, savory and sweet at the same time and so delicious!
To decorate the pretzels, I left a few without frosting and used white jimmies to act as the “salt” on the pretzel. Some I drizzled with chocolate while others I frosted and coated in rainbow jimmies and nonpareils. These really are so delicious and so cute… you need them in your life!
I made a quick video of how I rolled and shaped the pretzels. I hope it helps with you making them yourself!
Pretzel shaped Cinnamon Sugar Cookies
Yield: 1 dozen
Prep Time: 1 hour30 minutes
Cook Time: 8 minutes
Total Time: 1 hour38 minutes
1/2 cup unsalted butter, room temperature
1/4 cup shortening
1 cup sugar
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
2-4 Tbsp heavy cream
1-2 tsp ground cinnamon
1/2 tsp vanilla extract
In the bowl of an electric mixer, cream together the butter and shortening.
Add the sugar, eggs, and extract and mix on high until light and fluffy – about 4-5 minutes.
In another bowl, whisk together the cinnamon, flour, baking powder and salt.
Add the flour to the butter mixture and mix until combined. Make sure you are scraping the bottom and sides of the bowl.
Cover and chill at least 1 hour.
Preheat oven to 400 F degrees. Line baking sheet with parchment paper.
Weigh 2.5oz of dough. Roll the dough into a 12-13 inch rope.
Take each end and fold it up and over onto itself, twisting once. Make a small indentation into the dough where the ends will attach. (See video)
Bake for 7-9 minutes or until they begin to brown on the bottom slightly.
Allow the cookies to cool for about a minute or two before removing them to a wire rack to cool completely.
Apply a thin layer of frosting to the cookie and sprinkle any sprinkles or jimmies over the top.
You can also use a small flat piping tip attached to a bag filled with frosting and pipe any decoration on the cookie you want.
I used white jimmies to look like salt on a few. I melted chocolate and drizzled that over a few others and garnished with gold sugar crystals. The possibilities are endless! Just be creative!