Ingredients Lemon Yellow Icing Color, 1 oz. Lemon Yellow Icing Color, 1 oz. 3 cups Buttercream Frosting 3 cups Buttercream Frosting Golden Yellow Icing Color, 1 oz. Golden Yellow Icing Color, 1 oz. 3 cups Favorite cupcake mix or recipe Tools Flower Wave Fondant and Gum Paste Drying Rack - Cake Decorating Supplies Flower Wave Fondant and Gum Paste Drying Rack - Cake Decorating Supplies Black, Silver and White Cupcake Liners, 75-Count Decorating Nail Set 4 Piece Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan Black Angled Icing Spatula, 9-Inch Black Angled Icing Spatula, 9-Inch 10 x 16 Chrome-Plated Cooling Rack Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count Petal Cake Decorating Tip 104 Petal Cake Decorating Tip 104 Round Cake Decorating Tip 12 Round Cake Decorating Tip 12 scissors Ruler Unbleached Parchment Paper, 30 Sq. Ft. Instructions Click to mark complete - Bake and cool cupcakes.Bake and cool cupcakes in silver baking cups. - Prepare icing and icing squares.Prepare buttercream icing following recipe instructions. Tint ¼ cup icing yellow following color formula provided. Prepare squares. Cut 12 wax paper squares measuring 2¼ in.*Combine Lemon Yellow icing color and Golden Yellow icing color to get yellow color shown. - Make daisies.Prepare two decorating bags, one with tip 104 and white icing, the other with tip 12 and yellow icing. Using daisy technique, 2 in. flower nail and wax paper squares, pipe 12 daisies. Transfer completed flowers to drying rack and freeze for 1 hour. - Decorate cupcakes.Spatula ice cupcakes smooth. Peel icing square off back of daisies and position on iced cupcakes. Keep cupcakes chilled until ready to serve. How To
