Recipes and Cooking Cupcake Wedding Bouquet By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 29, 2016 Print Share Share Tweet Pin Email Start To Finish Time: 60 mins Servings: 20 Jump to Nutrition Facts Ingredients Floral foam 1 vase or clean flower pot Wooden skewers and/or toothpicks 1 6-inch foam ball Marbles or rocks Artificial leaves and greenery 20 desired-flavor baked cupcakes in paper bake cups 2 recipes Creamy White Frosting Desired-color food coloring Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 4 cup powdered sugar 2 tablespoon milk Directions Place a large chunk of floral foam in bottom of the vase; insert a long skewer into the foam. Fill the rest of the vase with marbles for stability. Push the foam ball into the skewer sticking out of the vase. Insert the stems of artificial leaves and greenery into the base of the ball. To determine placement, place unfrosted cupcakes, one at a time, on the ball and insert 2 to 4 toothpicks through the cupcake into the foam ball to secure it. Repeat with remaining cupcakes. Remove all cupcakes, leaving toothpicks in the ball. Tint frosting desired colors. Spread a thin layer of frosting on each cupcake. Place remaining frosting in pastry bags fitted with desired piping tips. Pipe frosting onto cupcakes in desired flower designs. Let cupcakes stand at least 15 minutes to allow frosting to firm up. Working from bottom to top, slide decorated cupcakes back on the toothpicks in the foam ball. If desired, insert additional artificial leaves into spaces between cupcakes. Creamy White Frosting In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Slowly add in about half of the powdered sugar, beating well. Add 2 tablespoons of milk. Gradually beat in the remaining of powdered sugar and 1-3 tablespoons more milk to reach spreading consistency. *Tip: Add just enough liquid to Creamy White Frosting to make it pipeable, but not soft. The frosting needs to be thick enough to hold its shape. Tip: This bouquet is best assembled where it is to be served. If you need to transport the vase, pack the cupcakes in a cupcake tote and transport to the location separately from the vase. Assemble on location. Rose Cupcakes To make the rose cupcakes, use a very large open star tip in the decorating bag. Starting in the center, pipe frosting in a thick swirl that spirals out to the edges. White Hydrangea To make the white hydrangea cupcakes, use a very large closed star tip in the decorating bag. Pipe frosting in short bursts across the top of cupcake. White Coneflower To make white coneflower cupcakes, use a large rose tip in the decorating bag. Holding the bag so the tip is flat against the cupcake with the wide part of the tip pointing toward the outside, pipe thick squiggles around the rim of the cupcake to look like petals. Top with a second layer of squiggle petals. Place a blackberry gumdrop candy in the center. Tip Floral foam, foam ball, and fake leaves/greenery can be found at hobby and crafts stores. Print Nutrition Facts (per serving) 341 Calories 17g Fat 45g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 341 % Daily Value * Total Fat 17g 22% Saturated Fat 4g 20% Sodium 152mg 7% Total Carbohydrate 45g 16% Total Sugars 36g Protein 2g Vitamin C 0mg 0% Calcium 24mg 2% Iron 0.4mg 2% Potassium 25mg 1% Fatty acids, total trans 2g Folate, total 12.1mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.