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How to make a roses cupcake bouquet

What is a cupcake bouquet??  I didn’t know either, before I’d made this recipe, but I’m really glad I took the challenge to try it…really well worth the effort!  Since baking and decorating my bouquet the other day, I’ve already made another one this week for my girlfriend’s daughter’s birthday in pink and lavender colours.

It’s an easy cake to make and decorate (believe it or not!) and most of all it’s very impressive!   Here is my version of a cupcake bouquet with roses, for Mother’s Day:

How to make a roses cupcake bouquet

How to make a roses cupcake bouquet

 

In this post I’ll share with you the recipes, a quick video which demonstrates how to pipe the roses with the two toned colour effect onto the cupcake, as well  instructions on how to assemble the cupcake bouquet.

  How to make a roses cupcake bouquet recipe
 
 

 

 The cupcakes are vanilla sponge, filled with lemon cheesecake creme, topped with my Now-not-so-secret white chocolate frosting flavoured with rosewater. I went for a vintage style effect for the overall design and colours.  The colours of the roses were inspired by some glorious roses which are in their last blooms in my garden, called Alfred Sisley (see other posts related to this rose) which are part of the Grand Parfum Delbard roses here is a photo from my garden:

Alfred Sisley Rose
Alfred Sisley Rose

Aren’t these colours gorgeous!?! 

 

Rose cupcake Recipe

The cupcake was made with my Best Genoise Sponge cake recipe, fill the patty pans a little over 3/4′s of the way, but only bake the cupcakes for about 12 minutes or so, you’ll have to watch the baking time as they can over cook and go hard.  For my bouquet, I made 18 medium sized cupcakes, and 24 mini cupcakes.

 

Lemon Cheesecake Creme Filling Recipe

I was looking for a filling for these cupcakes which would cut down the sweet pungency of the rose scented frosting of the rose cupcakes, and my options were lemon or almond, which are flavours that work well with rose.  I opted for lemon, and created a quick cheesecake creme filling flavoured with lemon juice and zest…pretty much this was an “on the spot” made up recipe which worked well, and I’m definitely going to use it again as a cake filling and dessert or parfait filling.  It has a soft and silky creme like texture, is low fat (I know I do not do low fat recipes, but there is a method to the madness!) and flavoured with a zing of lemon…very luscious and addictive on it’s own ;)

 1 tub (250mL) of 60% less fat Kraft Philidelphia cream cheese for cooking (it is soft already and silky smooth)

juice and zest of 1/2 a medium sized lemon

3/4 cup sifted pure icing sugar

1 teaspoon gelatine powder + 50 mL boiling water

 

1) Using electric beaters, whip cream cheese and icing sugar until smooth and the icing sugar has dissolved.  Ad juice and lemon zest, mix in.

2) Mix gelatine with boiling water and add to cheesecake mix, again mix with beaters until well combined. 

3) Cover bowl with plastic food wrap and put in fridge to cool for 10 minutes.  It will set to a creme consistency, not too firm, but silky.  The gelatine helps it hold it’s shape a little better, and it is easier to pipe this filling because of the low fat content in the cream cheese.

4) Using a Bismark #230  Wilton piping tip, fill a piping bag with the Lemon cheesecake creme and pipe into the middle of each cupcake.  Put cupcakes in a covered container and return to fridge until ready to top with frosting.

 

Rose scented white chocolate frosting Recipe

The frosting on top of the cake was made with My Secret White Chocolate Frosting which I used for my Handpainted Easter cake.  (TIP: You could also hand paint daisies onto cupcakes topped with royal icing from the video at the Easter Cake as an alternative to this design, download the video to learn how).  I added 1  1/2 tablespoons of Pure Rosewater to the frosting, if you are using rose essence then use less, or according to taste.  I decided to flavour the roses with rosewater to give a more ‘real’ experience to the bouquet…it is a very luscious effect, especially when you contrast the rose flavoured topping with lemon cheesecake creme in the cupcake filling.

How to make two coloured roses with frosting

This part is really easy and so effective!  All you need to do is apply Wilton’s rose coloured edible gel colouring to the inside of the piping bag, and smear it around (I had rubber gloves on, so I dipped my finger into the colouring and applied it to the bag).  Press the bag down on the outside and rub it around.  Then add your frosting.

#1M Wilton tip for piping roses

#1M Wilton tip for piping roses

 

Making two tone roses for piping roses

Making two tone roses for piping roses

How to pipe the roses onto the cupcakes (VIDEO)

You’ll need:

* #1M Wilton’s tip and LARGE COUPLER

* Piping bag

* 1 quantity of White chocolate frosting

* Wilton’s edible food gel in the colours Rose and Yellow

TIP:  I coloured one batch of frosting with a little yellow food colouring, so that I had some roses which were cream and pink, and others where custard yellow and dark pink…it makes the bouquet look more ‘real.’

The first rose you’ll pipe will be one colour, then you’ll see the two tone working through.  What makes these roses look like roses, is the key to painting all roses…the dark or deeper throat/centre of the rose…that is the important step to get right.  Enjoy the video ;)

 

 

How to make the cupcake bouquet

Here are instructions on how to pipe the roses and assemble the cupcake bouquet.  You’ll need:

* 1 small pot planter, or terracotta pot, or plastic urn

* 2-3 meters of ribbons which are 2cm wide, I used two colours of ribbons to create interest.

* Toothpicks

*Scissors

* Dressmaking pins

* Florist’s foam

* Coloured tissue paper

  

How to make cupcake bouquet1) Place florist foam into a plant pot. 2) Trim the top so that it has a curve3) Stuff tissue paper into the gaps around the foam4) Tie a ribbon around the pot.   How to make cupcake bouquet1) Pin 10cm cut strips of ribbon, foldedin a loop to the foam.2) Pierce a hole into the first placement of  yourcupcake, into the foam FIRST.

3) Then pierce a hole at the bottom of your cupcake.

 How to assemble a cupcake bouquet1) Now that you’ve made a hole in the cupcake,insert the toothpick into the foam, push cupcakeon top of the toothpick- that’s why you make the holefirst!! Or you’ll get squashed cupcake! How to assemble a cupcake bouquet1) Pin 2 more loops of ribbon behind the first rose asshown in this picture. 2) Place a mini cupcake on either side of the largeone.
 How to assemble a cupcake bouquet1) Next finish attaching the roses around the sidesof the pot.2) Filling in behind each rose with the loops ofribbon as shown in this picture. How to assemble a cupcake bouquet1) Here you can see the small and medium sized cupcakes are layered in an odd and even pattern.2) You need to place the cupcakes so that the roses arefacing at different angles to give the bouquet effect.

3) Don’t worry about any gaps, because they will be

filled in by more loops of ribbon afterwards,

see the picture below.

4) Keep layering with the cupcakes, until you’ve

gone all the way around.

 

 

  

I hope you’ve enjoyed this recipe and project for making a cupcake bouquet.  Please leave your comments or questions, I always reply….Happy Baking!

  

Cupcake Bouquet of roses

Store your cupcake bouquet in the fridge, all of my food in my fridge is in sealed containers, so I wasn't worried about contamination. But if you have a plastic tub large enough to store this in...that would be ideal.

12 Responses to How to make a roses cupcake bouquet

  • Kellie Chojnacki says:

    Ingrid you are so awesome. Id’d love to make this for the Mother In law for Mummys Day but i dont drive so i gotta try and figure out where to get the foam and ribbons and pot all in the 1 spot lol. It looks stunning xx

    • Ingrid Lee says:

      Hi Kellie, you took on the challenge of the Chocolate Orange Gateaux…this will work out well too :) The link in the post to Wilton’s in Australia is where you can get the tip and coupler. If there is a spotlight where you live, they will have the foam and piping tips etc there too. I bought the planter and foam, ribbons and tissue paper from a $2 shop (I too only like to do one stop shopping). Good luck, I look forawrd to seeing your pics!

  • Jo Beaufort says:

    Hi Ingrid,
    This looks fantastic and thanks for the easy to do explanations and video . I will definitely be giving this a go and soon
    How much would you sell this for? As I seem to be struggling with pricing and costs.

    • Ingrid Lee says:

      Thanks Jo for your comments, I’m glad you found the instructions clear :)
      I have never sold cakes, but I have been selling my artwork and giftware ranges for near 20 years! I’ll write a blog post to answer your question which might help others too…I’ll email it to you also.

  • Cheryl says:

    Hi Ingrid,
    I came across your page via another page on facebook.. I must say I love these bouquets and have been wondering for some time now on how to construct them. I am self teaching on making 3D cakes and just attempted cake pops for easter.
    Your blog and video make it so easy to follow and the recipe is an added bonus.
    I will be making sure I read a few more of your blogs.
    Keep up the great baking :)

    • Ingrid Lee says:

      Hi Cheryl, thanks for your lovely comments :) I’m glad you’ve found my videos easy to use! Recipes are posted every Wednesday here, and featured on the Cake Appreciation Society community Fan Page on Facebook. If you have any questions, please ask, or any requests for baking topics :) What flavour where your cake pops?

      • Cheryl says:

        Hi Ingrid, my cake pops where a devil choc sponge with rich choc icing, then dipped in white, milk or peppermint melted chocolate then decorated with more choc swirls in diff colours..Lol was told they had a real fudgy feel in the mouth yummmoo

        • Ingrid Lee says:

          That sounds too tempting!!!! I’ve never made cake pops…they sound too easy to eat lots of, especially the peppermint ones! Thanks for sharing your baking success! Have you tried the roses on the cupcakes yet? I think I’ve made them 4 times now since that post…really easy! I just made one set of roses cupcakes with cream cheese frosting flavoured with vanilla, lemon and cinnamon, which had the slightest hint of red around the outside of the piping, really gorgeous :) Thank you so much Cheryl for your comments :)

  • Sue says:

    Thank you for such a great website! I’ve been lost here for hours. So many amazing ways of decorating cakes and so many beautiful images! I’ve always failed at making buttercream roses. Thank you for the tutorial. It made more sense than others I have watched. I’m inspired to try it again. Love the basket of roses and the way you streaked the colors in the frosting. You’re amazing!

  • Costanza says:

    Hello I would love to do this recipie for my mum for mothers days however I wanted to make it on the Wednesday/Friday before do you think it’ll keep that long?

    • Ingrid Lee says:

      Hi Constanza…there are two ways you could do this. Bake the cupcakes and freeze them, even 1-2 weeks prior to using. Make sure you put baking paper on top of the cupcakes before you close the lid on the plastic container you store them in, to reduce frost build up. But if you want to use them fresh, you can make these 2-3 days prior, and keep the individually decorated cupcakes in a lidded container in the fridge. But then assemble the night before. Happy Baking!!! Thanks for visiting the site :)

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