Ingredients and Supplies
- baked and cooled cupcakes
- chocolate buttercream icing
- yellow, blue, green and brown fondant
- cupcake wrappers and boxes
Roll out fondant and cut assorted sizes of different flower shapes. Get creative and cut tips off flowers and distort petals to create unique looking shapes. Repeat with other colors. Stack flowers and centers together to create multiple colors for each flower, attach layers together by brushing lightly with water in the center of the flower. Allow stacked flower to dry overnight.
Fill pastry bag fitted with #12 tip with chocolate buttercream. Starting on the outside edge pipe of swirl of buttercream on each cupake. Place finished layered flower on top of each cupcake. Assemble cupcake wrappers and boxes and place cupcake in wrapper and in box if desired. Great to give as favors!