Cupcake Wedding Bouquet

Start To Finish Time:
60 mins
Servings:
20

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

  1. 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.

  2. 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.

  3. 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

  1. 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.

Nutrition Facts (per serving)

341 Calories
17g Fat
45g Carbs
2g Protein
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.

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