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
- 200 g self-raising flour
- 200 g margerine
- 200 g caster sugar
- 4 eggs
- 1 tbsp vanilla paste
- 500 g Renshaw Pink Ready to Roll Icing
- 500 g Renshaw Fuchsia Pink Ready to Roll Icing
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.
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.
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.
Place one on top of each cupcake.