Fondant Flower Cupcakes
How to make a stacked flower cupcake with flower cutters and pink ready to roll fondant icing.
Recipe by Samantha Sudbury
Uploaded by Samantha Sudbury
Time to make
Skill Level
Easy
Serves
12 people
Baking ingredients
- 200 g self-raising flour
- 200 g margerine
- 200 g caster sugar
- 4 eggs
- 1 tbsp vanilla paste
Decorating ingredients
- 500 g Renshaw Pink Ready to Roll Icing
- 500 g Renshaw Fuchsia Pink Ready to Roll Icing
Renshaw products used
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Instructions
Step 1
Start with all cake ingredients and mix together - an all in one recipe. Use an ice cream scoop to portion out 12 cakes with the batter into cupcake cases. Cook at 180°C for 12 mins, then allow to cool.
Step 2
Roll out the ready made icing to the thickness of a 1 pound coin. Use flower cutters and cut 12 of each size in a variety of the 2 shades of pink.
Step 3
Place these into a clean cupcake tray so that the leaves have volume. Use a splash of water to adhere the layers to each other, stick a smaller one on top of the bigger one in the alternate colour.
Step 4
Place one on top of each cupcake.
