1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 4 cup powdered sugar 2 tablespoon milk
Tip:
This bouquet is best assembled where it is to be served. If you need to transport the vase, pack the cupcakes in a cupcake tote and transport to the location separately from the vase. Assemble on location.
Rose Cupcakes
To make the rose cupcakes, use a very large open star tip in the decorating bag. Starting in the center, pipe frosting in a thick swirl that spirals out to the edges.
White Hydrangea
To make the white hydrangea cupcakes, use a very large closed star tip in the decorating bag. Pipe frosting in short bursts across the top of cupcake.
White Coneflower
To make white coneflower cupcakes, use a large rose tip in the decorating bag. Holding the bag so the tip is flat against the cupcake with the wide part of the tip pointing toward the outside, pipe thick squiggles around the rim of the cupcake to look like petals. Top with a second layer of squiggle petals. Place a blackberry gumdrop candy in the center.
Tip
Floral foam, foam ball, and fake leaves/greenery can be found at hobby and crafts stores.
