Floral faffdom
Floral-decorated cupcakes featuring royal icing petals and leaves piped onto acetate sheets, dried, and assembled.
Ingredients
White vegetable shortening (such as Trex or Crisco)
As needed
Royal icing (see p.16)
2 tbsp + a little extra
Food coloring (gel is best)
As needed
Cupcakes (flavor of choice)
1 portion
Fondant icing or chocolate ganache (fondant icing (p.68) or ganache (p.50))
1 portion
Edible glue
As needed
Instructions
1
Prepare templates
Draw petal templates all over the paper (you can also draw leaves). Cover with clear acetate sheets and spread a very thin layer of white vegetable shortening.
2
Make petals
Tint 2 tablespoons of royal icing to a flower color. Place in a parchment piping bag, snip off the end, and pipe outlines along the edges of the petals and leaves. Dilute the remaining icing with water to a thick cream consistency and fill in the inside of the petals and leaves. Let dry for at least 2-3 days.
3
Prepare the cake
Bake cupcakes according to your chosen recipe. Once cooled, cover with fondant icing or chocolate ganache. Let dry completely.
4
Assemble the flowers
Carefully peel off the dried petals and attach them to the cake with a little edible glue. You can place one flower per cake or arrange them into a bouquet. Add leaves as needed.
5
Make the flower centers
Tint the remaining small amount of royal icing to a flower-center color. Place in a piping bag and pipe a small dot in the center of each flower. Let dry.
