I have been asked my husband's cousin to make cupcakes with gerber daisies on them for the kids at her wedding reception. When I asked her how many she would need she said she expected "a lot of kids". 
The wedding is two months away so she said she get in touch with me to let me know how many. NO other instructions included. 
My thought was to make them from royal icing since I will be traveling 4 hours to the wedding. I honestly don't know if she has a preference, but my kids always seem to enjoy eating the sugar flowers.
My questions are this:
Royal icing or BC?
Does anyone have a icing template for a gerber daisy. My daisy template is too small!!!???
Cake decorating is just a hobby so any help is greatly appreciated!!
i would say RI or even fondant/gumpaste since you will be travel pretty far. Sorry can't help with the template
I saw a martha stewart cake that had a really simple daisy made with a leaf tip. This would be really pretty on top of a cup cake in the bright colors of gerber daisies. I also think it would be quicker and easier than the normal wilton daisy which I always seew to have trouble with.
Wilton has a fondant cutter is a daisy. You could cut them out of fondant and layer one on top of the other to make it look like a lot of petals more like a gerber daisy. They would probably be easier to cut out and plunk on top of a cupcake than make them out of icing, too, I would think.
I would use the daisy cutters and make them from MMF. You can do those in advance too and it would be faster to cut them from the fondant than to pipe them w/RI. Just my opinion. I just made flowers for my daughters b-day and I made them a week in advance. They were so pretty and she loved that they sparkled. I used sparkle dust on them. There's apic in my gallery if you're interested.
I personally would make the RI gerbera daisies ahead of time. I've made them in the past using the regular daisy method on the flower nail, but made them in very bright colors. I have a couple of cakes posted on here with them on it. Just click on my photos to see if you would like them. They were a hit both times I used them for customer cakes. I always add a little sugar or a small amount of edible glitter to the centers just to give them a little pop. Hope this helps!!
2 wks ago I made choc cupcakes iced w/pink icing w/white MMF fondant daisies..using the cutters that were pictured. They really turned out nicely as they were for a baby shower. I can't get them uploaded now (on my work laptop- LOL) but they were really pretty....as soon as grey's anatomy goes off...I'll boot up the other one and try it....
Oh...I did some others that were white w/pink daisies....gotta get them posted.
I made daisies out of royal icing to put on some cakes and I used this template:
http://www.sugarcraft.com/catalog/misc/lessons/templates.jpg
It really does make a very nice daisy. I just taped it to my #7 flower nail and then made them and let them dry. I cut out about 50 and just would stick the wax paper on pipe it take the wax paper square off and so on. It really did go quite quickly.
HTH
What about making them out of candy clay since they are for kids you could use the daisey cutter and then using the grass tip pipe in the centers?
Lenora
Candy Clay
14 oz. Package of Candy Melts®
1/3 cup light corn syrup
Melt Candy Melts following package directions. Add corn syrup and stir to blend. Turn out mixture onto waxed paper and let set at room temperature to dry. Wrap well and store at room temperature until needed. Candy Clay handles best if hardened overnight.
To Tint: Candy Clay may be tinted using Wilton Candy or Icing Color. Knead in color until well blended.
To Use: Candy Clay will be very hard at the start; knead a small portion at a time until workable. If Candy Clay gets too soft, set aside at room temperature or refrigerate briefly. When rolling out Candy Clay, sprinkle work surface with cornstarch to prevent sticking; roll to approximately 1/8 in. thickness.
To Store: Prepared Candy Clay will last for several weeks at room temperature in a well-sealed container.
Could be 100 degrees 
Ive done them in Ohio in July when it was really hot and humid and they held up but I cant tell you for sure what will happen in texas heat. What you could try is making a sample batch and sticking it on a cupcake with the oven temperature set at what you think the weather will be like and see how long it holds up? Its the only thing I could think of doing to test it out.
Lenora
I did those recently on a wedding cake (there in my gallery) I did them out of royal icing with a 104 tip. First I did the bottom and let them dry flat and made smaller ones and dried them on a former and when they were dry i glued together with royal and lusterred the middles .
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