Wedding Cupcakes With Meringue Flower- Martha Stewart Design

Baking By keystone Updated 21 Sep 2009 , 8:59pm by keystone

keystone Posted 14 Sep 2009 , 5:12pm
post #1 of 5

I have an order that is now for 75 cupcakes. The design is from the MS website and wedding magazine. Has little flowers all over the top. The recipe says they are swiss meringue flowers. I've made them twice and am not happy with them. They are baked after you pipe them. I am trying to get a dark orange but so far the color is not dark enough. Am I just not adding enough past color? I am worried about ruining the texture. Has any one made these before? Any tips? How far in advance? Thanks for any help.


4 replies
Texas_Rose Posted 14 Sep 2009 , 5:25pm
post #2 of 5

I've made meringue cookies before and they are always pastel colors. You might be able to achieve a darker color with powdered food color, or brush the baked cookies with petal dust.

pbeckwith Posted 14 Sep 2009 , 5:50pm
post #3 of 5

That recipe is in my "to try" section of my recipe boxes. I'm curious, do they harden like royal icing? Do they stay hard?

cylstrial Posted 19 Sep 2009 , 12:18am
post #4 of 5

SMBC doesn't color very well unfortunately. I would also try to brush some additional color on there.

keystone Posted 21 Sep 2009 , 8:59pm
post #5 of 5

thanks. they have stayed hard but were light colored. will try to darken them.

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