Cascade of Cupcakes

Ingredients & Tools
Instructions

Instructions

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1 week in advance: Make gum paste flowers following instructions in cutter set book unless otherwise noted.

Tint 8 oz. gum paste green for calyxes and leaves; flowers will be white with Color Dust highlights (mix equal parts white with Color Dust shade noted). Make 54 large roses on 4 in. long 20-gauge wires; brush 18 each with deep pink, orange and goldenrod Color Dust. Let dry upside down on drying rack.

Make 36 briar roses without calyxes, using a 1/2 in. diameter gum paste ball for center and inserting eight stamens rather than thread. Brush centers with goldenrod and petals with deep pink Color Dust. Let dry in 3 in. flower forming cups (mold additional cups from foil).

Make 40 2-layer daisies without wires. Brush centers with goldenrod Color Dust and 20 flowers each with deep pink and goldenrod Color Dust. Let dry in 3 in. flower forming cups.

Make 40 fantasy flowers.

Make 140 leaves. Roll out green gum paste 1/16 in. thick; cut leaves using large rose leaf cutter from set. Imprint leaves in rose leaf mold from flower impression set and let dry in varied positions on cornstarch-dusted wave flower formers.
Bake and cool cupcakes: 84 in white cups, 49 in grass cups. Spatula ice cupcakes in white cups. Pipe tip 2A swirl on cupcakes in grass cups.
At reception: Assemble 10 in. plates on 7 in. pillars, half of 8 in. plates on 5 in. pillars and remaining on 3 in. pillars. Position 7 in. pillar setup in center. Position fountain on plate, surrounded by 5 in., then 3 in. setups. Position six white cups each on 8 in. plates; position grass cups on table. With scissors, cut off wires from flowers; position 12 roses around fountain base, securing with icing. Position remaining flowers on cupcakes.