Rating: 3.71 stars
21 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
  • 21 Ratings

This arrangement of mini-cupcake blooms makes a delightful, edible centerpiece. The lush petals are formed using a single leaf tip.

Martha Stewart Baby, Spring 2001, Martha Stewart Baby, Spring 2001

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Recipe Summary test

Yield:
Makes 3 dozen miniature cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Divide buttercream into three bowls; tint orange, pink, and yellow. Decorate each cupcake with "petals."

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  • Fill a 6-inch terra-cotta flowerpot halfway with dried beans so it won't become too top-heavy when cupcakes are added. Glue a 6-inch Styrofoam ball to the inside rim of the pot with a hot-glue gun. Insert a ring of toothpicks at 1 1/2-inch intervals around the ball, 1/2 inch above the rim. Insert them deep enough that they won't poke through the tops of the cupcakes. Skewer cupcakes on toothpicks, alternating colors. Continue adding smaller rings oftoothpicks and cupcakes until the ball is covered. Refrigerate until needed.

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Reviews

21 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1