This file contains additional information, probably added from the digital camera or scanner used to create or digitize it.
If the file has been modified from its original state, some details may not fully reflect the modified file.
Learn how to make royal icing daisy flowers and how to decorate spring themed cupcakes with them.
Prepared royal icing, coloured (how to make Royal Icing: http://youtu.be/RnxHBne-uVo)
• white, in a piping bag with petal tips Wilton 101, 102, 104
• yellow, in a piping bag with small round Wilton 10, 12
Prepared vanilla buttercream coloured:
• green, in a piping bag with a leaf tip
• yellow, in a piping bag with an large star tip
• purple, in a piping bag with a large round tip
Prepared cupcakes (flavour of your choosing)
• Flower nail
• Parchment squares
• White sugar pearls
Royal Icing Daisies
You will want to start with the royal icing a few days prior to needing them for this project. It will take the flowers 24-48 hours to dry completely. Prepare your royal icing in the two colours. Attach a parchment square to the flower nail with a small dab of royal icing. Starting in the centre of the nail, with the 101 petal tip, and the larger portion of the tip facing the outside of the nail, gently squeeze the white royal icing out of the bag, bringing the tip towards the centre of the nail. Turn the nail a small turn in one direction, and repeat for a second petal, turn nail again, repeat petal. Repeat this process until the petals fill the flower in.
The process for each of the flower is the same, except, as the tips get larger, you will be making longer petals. When using the 102 tip, since it is larger, position it slightly further away from the middle of the nail, so that when you squeeze the royal icing out, there is more space for the petal to form. For the 104 tip, you will need to have it even further out, and the petals will match the radius of the nail.
In the centre of each of the completed petals, squeeze a small amount of yellow royal icing on to each flower. For the larger petals, use the larger round tip (12) and for the smaller petals, use the smaller tip (10). Set the completed flowers aside, and allow to dry completely.
Prepare desired flavour of cupcakes and prepare coloured buttercreams. Using the yellow buttercream, pipe a standard icing top, and add small daisies to the topping. Between the spaces of the daisies, add white sugar pearls. Using the purple buttercream, pipe a flat top onto the cupcake. Place a large daisy in the centre of the flat top. Add green leaves by using the green buttercream.
Serve and enjoy! These can be stored in the fridge for 2-3 days.