Floribunda cupcakes
Cupcakes decorated with hand-rolled fondant roses, finished with edible glitter for a glamorous, show-stopping effect.
Ingredients
Fondant
Golf ball-sized
Gel food coloring (various colors)
As needed
Cornstarch (for dusting)
As needed
Edible glitter (optional)
As needed
Cupcakes (lemon or basic vanilla (see p.26 or p.18))
1 portion
Fondant icing (see p.68)
1 portion
Edible glue
As needed
Instructions
1
Make the roses
Best made the day before. Divide the fondant into portions, tint, and knead well. Dust the work surface with cornstarch. Take a marble-sized piece of fondant and split it into two pieces. Roll each into a short, fat sausage shape, flatten it, and keep one side slightly thinner. Roll up the first piece (thinner edge on top), and just before finishing, join the second piece and continue rolling. Trim the bottom flat.
2
Decorate the roses
For glitter roses, lightly dip the top of each rose in edible glitter (no glue needed). Let dry for at least 4 hours.
3
Prepare the cake
Bake the cupcakes and let them cool. Cover with the tinted fondant icing and let dry completely.
4
Assembly
Apply a little edible glue to the base of the roses and attach them to the cake, either singly or in clusters.
