It's pretty. It's fun. Best of all, you can eat it. These are just three reasons to make a cupcake bouquet for Mother's Day , a bridal shower, even a birthday bash. Just make sure you have buttercream to match the party's color scheme and you're good to go.
What You Need
- Vase or flower pot
- Styrofoam ball
- Paper cups
- Sticky putty (poster putty)
- Hot glue gun
- Cupcakes baked in green liners
- Extra green cupcake liners
- American buttercream (tinted whatever colors you'd like your flowers to be)
- Piping bags
- Large star tip
1. Build the Bouquet Base
Place a styrofoam ball (we used a 6" one) into a flower pot or wide-mouth vase. The ball should have the same diameter as the vase or be a tiny bit smaller. Anchor it to the vase with sticky putty or hot glue if you plan on reusing it.
2. Attach the Paper Cups
Cut off the bottom of a paper cup, leaving the sides about 1" tall. Repeat with enough cups for all of your cupcakes.
Add a drop of hot glue to the bottom of one of the cut cups. Glue the cup to the styrofoam ball so the edge sits on the edge of the vase.
Push a toothpick through the bottom of the cup into the styrofoam ball. Leave about ½" of toothpick sticking up. Insert two more toothpicks to create a triangular shape.
Repeat with more cups and toothpicks all the way around the edge of the vase, then fill in the top of the ball. Use three toothpicks in the cups on the side of the ball and two toothpicks in the cups on top of the ball. Place the cups as close to each other as possible, but don't worry if there are some gaps. (We'll fill them in later.)
3. Add the Cupcakes
Place cupcakes inside the cups. Make sure all the toothpicks in each cup pierce the cupcake paper to anchor the desserts.
4. Fill in the Empty Spaces
Turn a cupcake liner inside out and gather the sides together, creating a little ruffle leaf. Use the ruffle to fill in the gaps between the paper cups.
If needed, anchor the ruffle with a toothpick. Repeat until all the gaps are filled.
5. Pipe the Frosting
Fit the piping bag with the large star tip, then fill with your tinted buttercreams.
We used solid pink and yellow for a mix of hydrangeas and rosettes, but feel free to do what you like. You can even mix colors in your piping bag to make flowers with variegated petals, or make a dramatic monochrome arrangement with flowers all in the same shade.
To pipe hydrangeas, hold the piping bag vertically about ¼" from the surface of a cupcake. Apply pressure and allow the buttercream to billow out of the tip, creating a single, small blossom. Release pressure when all the petals of the blossom are touching. Repeat and overlap blossoms until the cupcake is covered.
To pipe rosettes, hold the piping bag vertically over the center of the cupcake less than ¼" from the surface. Apply pressure to the bag until the frosting makes contact with the cupcake. Continue applying pressure while moving the tip in a circular motion around the center. Begin to decrease pressure as you finish the circle. Release pressure entirely and pull the tip down and away from the swirl to finish.
Once you're done piping, pop your bouquet into the fridge for at least 20 minutes to set. Once it's party time, take it out and wait for the compliments to roll in!
Photos by Erin Gardner
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