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Fabric Flower Cupcakes

Idea gallery #1674
Fabric Flower Cupcakes
Ingredients and Supplies
jumbo cupcakes
buttercream icing
tip #1A
large round cutter
perfection strips
baroque texture mat
light pink rolled fondant
light blue rolled fondant
red rolled fondant
orange rolled fondant
lime green rolled fondant
yellow rolled fondant
flower formers
piping gel
  • alt images
Instructions
Knead and soften light pink rolled fondant. Roll rolled fondant between 4mm perfection strips. Place the smooth, rolled side of the fondant on top of the texture mat. Firmly roll over the rolled fondant to texture. Flip over the mat and fondant. Peel back the texture mat. Use a 3 11/16" round cutter and cut fondant. Pipe buttercream on the cupcake using a bag fitted with tip #1A, piping nearly to the edge. **Please note that the size needed of round cutter may vary depending on how the cupcake bakes. A cupcake with a slight dome may need a smaller cutter, while a cutter with a larger dome or a larger amount of icing may require a larger round cutter. Place the textured fondant disk on top of the iced cupcake. Gently press along the edge to secure the fondant piece.

Square 5-petal flower: Knead and soften red rolled fondant. Roll thin (setting #4 on pasta attachment for KitchenAid). Cut using 2 1/4" square cutter. Position the square in a diamond shape. Fold one side to the center. Do no crease the fold. The fold should be slightly puffed. Fold the other side to the middle. Pinch the center of the petal just below the center; cut off the excess. Make four additional petals. Knead and soften light blue rolled fondant. Roll thin (setting #4 on pasta attachment for KitchenAid). Cut using 1 5/8" easy rose cutter. Arrange the five red petals. Press the center to join all the petals. Use piping gel if the petals are not sticking together. Lift the flower and place in the flower former. Gently press in the center to cup the center. Place a dot of piping gel in the center of the red flower. Attach the light blue flower to the center of the red flower. Add a dot of piping gel in the center of the light blue flower. Roll a small ball using yellow rolled fondant. Place the ball on top of the piping gel dot. Use a small tapered blade to shape the light blue petals.
Patterned layered 5-petal flower: Knead and soften light blue rolled fondant thin (setting #2 on pasta attachment for KitchenAid). Place the smooth, rolled side of the fondant on top of the texture mat. Firmly roll over the rolled fondant to texture. Flip over the mat and rolled fondant. Peel back the texture mat. Cut the light blue textured fondant using the 3" easy rose cutter. Repeat making an lime green flower with the 2 1/2" easy rose cutter, a orange flower with the 1 7/8" easy rose cutter, and a pink flower with the 1 5/8" easy rose cutter. Layer the flowers attaching them together with a dot of piping gel in the center of each flower. Place the layered flower in the flower former. Gently press in the center to cup the layered flower. Place a small dot of piping gel in the center. Roll a small ball using red rolled fondant. Place the ball on top of the piping gel dot. Use a small tapered blade to shape the petals.
Textured petal with daisy flower: Knead and soften lime green rolled fondant. Roll thin (setting #2 on pasta attachment for KitchenAid). Place the smooth, rolled side of the fondant on top of the texture mat. Firmly roll over the rolled fondant to texture. Flip over the mat and rolled fondant. Peel back the texture mat. Cut the textured lime green fondant using the 2 ½" carnation cutter. Knead and soften orange and light blue rolled fondant. Roll fondant thin (setting #4 on pasta attachment for KitchenAid). Cut the orange fondant using the 56mm sunflower/daisy cutter. Cut three circles form the light blue fondant using 3/4" round cutter. Cut grooves into the edges of the circles using the poly blade. Layer the three circles on top of one another using a dot of piping gel between the layers to secure. Place the textured lime green flower in a flower former. Gently press the center to cup. Place the orange flower on top of the lime green, adding a dot of piping gel to adhere. Add a dot of piping gel in the center of the orange flower. Place the light blue piece on top of the dot of gel. Roll a small ball using red rolled fondant. Place the ball on top of the light fondant adhering with piping gel. Use a small tapered blade to divide the cuts and shape of the round layered circles.

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