Awow..very nice. these are too good. happy new year to you.
AOh wow!! Those are beautiful!! Well done :-)
Awesome!Â That mum tip always kicks my a$$.Â Great job!
Your buttercream flowers are awesome!!!! They are so pretty!!!! Great job!!!
beautiful--eye candy colors too--so pleasant--it's the lighting on the photographs too--thanks for posting--
sarge--add cornstarch to your icing (for theÂ mum tip) and pinch the ends of the petals with corn starch dipped finger tips--
i pipe a base first like for a rose too--but i guess i'd omit that step if i was piping directly on a cupcake--
Excellent!! It's so hard to keep those petals upright and individual. Would you share which recipe you used to form them?
Stitches - Make a medium-consistency buttercream with butter, confectioner's sugar, a little milk, and vanilla. The key is to cream the butter and sugar well, and use less milk.
Thanks, that's what I do.
I found the stiff shortening based recipes likeÂ from CakeGirls works well for piped flowers........but they never taste great. Butter frosting always melts out on my flowers.
The cupcakes are really beautiful.Â Â I'm always impressed with pretty butter cream.Â I need to be more disciplined about practicing.
AThose are spectacular! I especially like the last one.
looooooove. for a second I thought they were arti cakes
Thanks for sharing the pics of your cupcakes. They are so pretty. Also appreciate the frosting information.
Very pretty! Mum kick my butt too. They are a mess, but I use a stiff icing. I would like to practice, but money is my main motivator out in the bakery ;-) How long do those take you, OP? I am seeing a great promo for Mother's Day!
AAnnabakescakes - It does not take a long time to pipe the mums, I would say just a minute or so. Practice makes all the difference! But mixing and getting the right color takes some time.
Those are so beautiful, I would not want to eat them! Â Great work!
AThose are really pretty!
AThanks! No I haven't tried whipped cream. I wonder how the flowers would turn out if I used that instead.
AWhipped cream isn't known for holding it's shape, unless it's stabilised and then it would have to be refrigerated. Buttercream is definitely the better option
ALove the cupcakes. I need way more practice everytime I try to do them I end up with a couple and the rest end up with swirls. Beautiful work.
Ooooh I love these, so so pretty. I've always been nervous about doing anything like this but now I feel the urge
They are awesome!Â Can I ask what food coloring you use??Â The colors are so bright and gorgeous.
AAnnie70 - thanks, I use Wilton gel colors.
Can you please share the recipe you used for buttercream. I do not like too sweet buttercream. I wonder if I use less sugar the buttercream will not be stiff enough. Any tips for having stiff buttercream without too much sweetness.
Those are simply amazing. I don't think I could eat one; they're just too pretty!
I add a few drops of lemon to bc to off set the sweetness.
WOW to the cakes and WOW to the decorating in a minute or so.Â Forget the minute mine would take a so.........sooooooooo long!
AClaire138 - thanks for the tip. I've heard that a little bit of lemon juice helps to whiten the buttercream as well.