Rose Cupcake Quartet

Instructions

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1. -

   Fondant Polka Dot Ribbon Rose Cupcakes

   Make ribbon roses. For 12 cupcakes, tint 21 oz. fondant red and 3 oz. rose. Use fondant roller with purple guide rings to roll out red fondant 1/8 in. thick. Use rotary cutter to cut out a strip, 1 in. wide x 4 in. long, for each ribbon rose; you will need 72 ribbon roses for 12 cupcakes. Use narrow end of tip 8 to cut out nine to 10 circles from each strip.

   Roll out rose fondant 1/8 in. thick. Use narrow end of tip 8 to cut nine to 10 circles for each ribbon rose. Position rose circles in openings on red strip. Use fondant roller with pink guide rings to roll out strip 1/16 in. thick, rolling in one direction only. Trim strip to 1 in. wide x 6 in. long. Roll ribbon rose.

   Use spatula and thin consistency white buttercream icing to ice cupcakes smooth.

   Position six ribbon roses on cupcake tops.

2. -

   White Rose Cupcakes

   Use spatula and thin consistency chocolate buttercream icing to ice cupcakes smooth<./p>

   Use a decorating bag with tip 16 and medium consistency chocolate buttercream icing to pipe shell border on cupcakes.

   Use a decorating bag with flower nail and stiff consistency white buttercream icing to pipe a tip 104 rose with tip 12 base for each cupcake. Use flower lifter to position roses on cupcakes.

3. -

   Chocolate Ribbon Rose Cupcakes

   Use spatula and thin consistency chocolate buttercream icing to ice cupcakes smooth.

   Use a decorating bag with flower nail and stiff consistency chocolate buttercream icing to pipe seven tip 103 ribbon roses for each cupcake. Use flower lifter to position roses on cupcakes, placing center rose first and remaining roses around it.

4. -

   Rosebud Bouquet Cupcakes

   Tint portions of white buttercream icing dark pink, light pink and green. Use spatula and thin consistency dark pink buttercream icing to ice cupcakes smooth.

   Use a decorating bag with tip 103 and stiff consistency light pink buttercream icing to pipe three rosebuds toward right side cupcake. Use a decorating bag with tip 3 and thin consistency green buttercream icing to pipe sepals, calyxes and stems for rosebuds.

How To

How to Pipe Buttercream Roses

Instantly elevate your dessert with an elegant buttercream rose. Made by layering petals on a flower nail, this blooming buttercream flower is easy to make once you get the hang of it! Use a standard petal tip and stiff buttercream frosting to make a whole garden of roses for your next baking project.