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Cupcake Topiary Instructions - Page 2

post #16 of 24
Royal icing would hold great, but try taking the cupcake out to eat it I think the wrapper would stick and all you would get is a hand full of cupcake!
post #17 of 24
I saw the picture, absolutely beautiful!!!! What kind of Buttercream did you use??? Butter or shortening? Thank you for the instructions!!!
post #18 of 24
Thread Starter 
I used a 1/2 butter 1/2 shortening mix. It was a crusting buttercream. If anyone used a different type of buttercream and had success please share your experience!

Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

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Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

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post #19 of 24
That looks really great. Almost gives me enough courage to try
Owner of Cups of Cake, Gourmet Cupcakes
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Owner of Cups of Cake, Gourmet Cupcakes
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post #20 of 24
for the disc arranger, that's a flat piece of styrofoam?

Thanks for this great tutorial! and for sharing!
post #21 of 24
Very beautiful! You did an amazing job. And your instructions cracked me up. Prayer works. icon_smile.gif
Thank you for sharing. icon_wink.gif
post #22 of 24
Thread Starter 
Thank you. I find that if I say "please God, please God, please God" several times he seems to listen! By that point I'm usually tired after hours of trying.

Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

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Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

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post #23 of 24
Absolutely beautiful - thanks for your instructions. When icing your cupcake roses, did you start in the center with your tip?
post #24 of 24
Thread Starter 
Yes I started in the center and went to the edge of the cupcake touching the paper cup. The paper cup helped some to keep the buttercream from sliding off.

Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

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Ms Pinky LaRue, LLC -  Licensed, Inspected, Insured and Legal!

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