My mother turned 65 last week and I asked if I could make cupcakes for her birthday lunch party.
I started making the sugar paste flowers 2 days before the event. The good thing with sugar paste flowers is that they will stay nice for quite some time as long as you keep them in a dry place. As soon as they hit the refrigerator they will turn soft and eventually wither away. I wanted the flowers to be in a design I’d never done before. Originally I had planned to do a more star like shape of the flower but I just couldn’t get the hang of the cookie cutter and the silicon form so eventually I gave up and used my regular round cookie cutter.
I also made tiny pearls out of sugar paste and painted them with the glitter. It was a tedious job–both rolling the small balls and painting them–and I think I used most of the pearl glitter on my fingers instead of on the pearls. 🙂 Not as fun to make as the flowers maybe but they taste good and it’s more fun to have your own shaped pearl than buying the much harder versions from a store.
The chocolate muffins were made the evening before the event so on the actual day I only had to make the frosting and decorate. I had made white flowers and pearls and though a regular white frosting would be a little boring so I colored it pink instead. The hardest part was filling the decorating bag! Usually I make cupcakes on the weekends which means I have two more hands, that is my hubby assists me, but now he was at work. So what to do? I went to the cabinet and checked for what to use. After a little thought I realized our fine glasses was the only glass possible to use for this. 🙂 Very fancy glass to use but it worked. 🙂
I’ve realized that I need to practice much more in regards to decorating techniques. It just doesn’t turn out as good as I want. A good reason to bake cupcakes (or cakes) often I suppose. 😉 With the help of my flowers and my other decorations though I can hide the not so perfect frosting.
I transported the cupcakes to my parents without the decorations on top. They wouldn’t be served immediately and I wanted all flowers to look perfect so I decorated them right before eating. Usually I take them out of the refrigerator around 30 minutes before I need to decorate them in order for the frosting to become soft again. It was still a little too hard though when I had to decorate them so most of the sprinkles didn’t want to stick but it turned out nice anyway.