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Fondant Flower Cupcakes

How to make a stacked flower cupcake with flower cutters and pink ready to roll fondant icing.

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Time to make

Skill Level



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


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.