Ok, I've been so excited since I learned about cupcake bouquets last week. I bought really cute flower pots from the Dollar Tree. Then last night I made 6, each with 6 cupcakes. Before i was even done with all 6, the first couple were having icing falling off, and even the cupcakes were falling off. By this morning, only one had all the icing still on it and the drive in the car probably will have it ruined by the end of today. I'm at work and it's in the fridge and i don't even want to look.

I don't understand what I did wrong. I used skewers for more stability, but the cupcakes still slid off. I made sure the skewers were upright and not pointing out.

All your hard work gone!! I'm so sorry!
I want to try a cupcake bouquet this weekend for my mom, but I was wondering about the cupcakes sliding off. Anyone know what happened?

sugar craft has a cookie bouquet set that is really cute.

That is adorable fairytale_parties! I will have to look into that.

So sorry to hear about your bad luck Sun. I have wanted to try this, but had the same fear of what happened to you. Hopefully someone will have some advice and we can all have good luck next time!

Sorry to hear about your problem, Sun. I have made several bouquets without any problems. The only causalty I did have was one cupcake cake out of the paper..but it was during a hour drive..in a construction site where the road was rough. Not sure what could have went wrong with yours. We used popscicle sticks for more stablity but that doesn't explain the problem with the icing. Hopefully it will go better next time for you!!

I had the same problem with some of my flower cupcakes sliding not off the stick but out of the paper liners. I think the icing was too heavy and that might be the reason. I had another bouquet with a different technique that is doing just fine. I hope this helps!

try the flat craft sticks, sort of like popcicle sticks, only smaller and not rounded.

I'm sorry that happened for you. I would feel sick about it myself. Other than your icing being heavy could it maybe have a shortening consistancy to it that is making it a little slippery? I have no clue what it is, that's just a thought I was having. Or a temp change that caused some melting? Don't give up, I hope you try it again. I want to try soon too.

I've made several bouquets now and I had the same problem with one batch. I think it was because I made the cupcakes the same day (I bake from scratch). If I make the cupcakes the day before frosting and assembly, I don't have that problem. Could that be the case for you?

Steph

what icing do you all find best for the cupcake bouquets?
Any particular buttercream?

I feel your pain! I just made one this morning and when I walked into the kitchen a little while ago ther were 2 cupcakes upside down on the counter and one just lost the icing. I don't even want to go back and look at it again! Luckily it was just for practice but I agree...they are evil!! I'm looking forward to the solution!

My cupcakes are falling out of the liners, i can't get the toothpics to go thru the liners, the icing is sliding off the cupcakes. i can't get anything to go right with these things!!!

well this happened to me too, but I figured out it was my yellow ones acting like nuttos! If I made any yellow ones they either crumbled out of the cups, lost their icing, or fell off completely... .my chocolate ones have been wonderful... don't know why but that is what I figured out with mine, oh and my icing was really heavy one time, so I put water in it to thin it out... HTH. I have also used more than one pick on them to make sure they were safe!

I had the same problem! I made my first cupcake bouquet last night. I walked back into the room a couple hours later and there were casualties upside down on the counter. Ok...so I made new ones, froze them with bc icing for an hour and stuck them back on....same problem! I don't know what I did wrong or how to fix it either.

Well, I remade new cupcakes, this time using my dr'd recipe (added pudding, en extra egg and milk instead of water). I put the cc's in the fridge to cool, and then made sure my toothpics were all more UP than closer to the bottom of the ball. I also put them on WITHOUT icing. So much easier to move them around that way. frosted them once everything was set. PERFECT!! So much better! I had 4 great bouquets!! I'll post pics soon!

i am doing them now argggggggg
i hope they come out ok

I have a question that goes along with this... I'll be trying these cupcake bouquets this week (I need to make 5). When making your bc, are you guys using only crisco or are you combining crisco and butter. I like the flavor better using the combo, but I'm not sure not refridgerating once it's on the cc.

Thanks all. I am going to use all your ideas and suggestiong when attempting mine this week...

I did both... the one in my photos that is the hydrangea look is just crisco, water, ps, vanilla and a little creme royal... yummy...... it seemed to handle the humidity a little better, but it was the OLD crisco recipe.... so that might be why.

I attempted my first bouquet on Friday.....looked cute until 1/2 hour later when one little guy had flopped over onto the counter.......about an hour later another had taken the leap.....arghhhh!!!! I made chocolate and yellow boxed cake mixes and all crisco buttercream icing....gonna try another this morning with a little bigger pot where the cupcakes will actually rest of the rim of the pot......how frustrating...everyone's pics on here all week were so beautiful....what's wrong with me?

I am going to keep watching this thread so I hope everyone will continue to "problem solve".

I don't want to try these until the bugs are figured out. It is not good for my self esteem

This topic is exactly why I logged on this morning. Mine looked great for about a half an hour. 3 of them fell out of the wrapper. Just like others have mentioned, I think the cupcakes were too soft and fresh (even though I froze them for about an hour after baking) and the ones that fell of were on skewers at an angle. I did assemble the whole thing before icing which seemed to help. I also tried my best to have the cupcakes sitting on the either the styrofoam and the "stuffing" as much as I could to support the weight. Next time I won't assemble the same day, freeze them overnight and keep all skewers upright. I hope that works!

still doing good this morning!!
my ribbon tying ability needs work. And you can see the 1st casualty's in the background. Yellow was the 2nd color. I tried some pink ones that died real quick.

I had one cupcake loose its frosting but then decided to let the frosting set for a little while before I put it on the toothpick. Then they were fine. I also used more than one toothpick in each cupcake just to be on the safe side. I had the round toothpicks with a point on both sides and they worked fine.

Could you frost then freeze the cupcakes before assembling them onto the ball?? Would they "hold on" better that way?

I had no clue anyone had replied to this post until now. Didn't get my email from Cake Central

Anyways, I hate to say it, but I'm glad people are having the same problems I did. I did bake and assemble all within 2-3 hours, so maybe that was the problem. I just wanted to have fresh, moist cupcakes lol. I may get brave and try again. I have 7 cute flower pots. Shouldn't waste them

So sorry to hear that you guys had such a hard time. I made 4 cc bouquets myself on late saturday into sunday morning. I used a dr'd recipe and the buttercream recipe from CC (the one labeled for use w/viva method). My cc's came out really nice. I iced them and then put into the fridge for a few minutes. After that I assembled my pot, grass and ball. I used toothpicks on the first one, then ran out so, i statred using skewers.

I almost had some casualities but I caught them in time. What I did was I added a half of a skewer to the bottom of the cc that was falling as a support. They came out great. Will post pics later!! I hope when you try it again, it works great for you. DON'T GIVE UP!!!

i didn't have any problems...

i used CRUSTING BUTTERCREAM and iced them the next day and let them sit on the counter about 30 minutes BEFORE putting them on the bouquet (i also let this icing sit on the counter without refrigeration for a day or two - it's still good)

i used popsicle sticks (one/cupcake) and put a tiny slit in the back of the cupcake paper so i wouldn't destroy the cupcake when i pushed the stick in

also, just a $$-saving note - i use the rectangular brick floral foam in my pots (not the styroballs) it only costs 50 cents per pot that way when you 6 rectangles at a time (cut the rectangle in half, so you can do two pots/brick and squish it in!)

no travel issues with mine, but i did hold them on my lap while hubby drove!

good luck ladies!

I overfill my cc's a little bit so they "grab" on to the top of the paper, and weigh them down with a cutting board right after they come out of the oven to get even tops, then I ice them like doing a crumb coat...let it crust then put decorations on...let them sit for a hour then run a skewer through the top and into the foam when I get to where I can't poke the skewer in any more with my finger I use something like a really small tip and push it in to where you can't see it. The icing stays on the wrappers are secure and voila! Hope this helps somebody. Also I used a all shortening recipe with hi ratio for these.

I tried this for the 1st time this weekend and luck must have been on my side. I made all of my cupcakes on Friday night, keep them at room temperature all night Friday and Saturday during the day. I was feeling lazy so I used a mix, and added the required, oil, water and eggs.

On Saturday, I did a mock set-up before icing. So I inserted all of wooden skewers (making sure they all touched the bottom of the pot), this way there was less shaking when moving the pot. Then I placed my cupcakes on making sure that the sticks were in only half way, so that they did not poke through.

For the 1st layer around the pot. I tried to have them have a least one point of contact with the edge of the pot. Then I continued to place the remainder on the inside perimeter of the pot. Once I knew where they all belonged, I took them off one at a time and decorated them and inserted them back in there spot. I used swiss meringue butter cream, which was probably a little too soft, due to the temperature outside.

The only problem I had was trying to not get my fingers in the icing as I inserted the cupcakes back in there spot. But I think that one just comes with practice.

Both of my pots held up overnight and throughout the next day. They where also moved several times throughout this period.

Hope this helps

I just made 2 cupcake bouquets this weekend for my mother and grandmother. I had the problem of the cupcakes sliding right through the skewers (I used the long bbq wooden skewers and packing styrofoam inside the pot, not the ball on top) and resulting in the top of the skewers showing on the top with both mini cupcakes and regular size cupcakes.

My solution after having too many cupcakes slide down was first to make sure it is a firm cake. My lighter softer cupcakes couldn't "grip" the skewer well enough to hold and would slide right through. The second was to use a little royal icing on the base of the cupcake wrapper and on where the skewer was inserted into the cupcake. When this dried it glued the cupcake to the skewer and prevented it from falling down.

These were a pain, but my mini cupcake one managed to travel 3 hours in the trunk of the car to my grandparents place. I'd definitely make them again! I used the WBH White butter cake recipe and cooked it until golden brown, about 5 minutes past the point the tester came out clean - and they didn't taste dry at all!! I also baked and decorated them the same afternoon.

I'm off to post pictures! I hope you all can figure out how to get them to work.... they are such a huge hit!!