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Tools:
Jumbo
Muffin Pan 2105-1820
Tips:
2, 3, 16, 224, 349
Cake
Board about 6-8 inch round
Fanci-Foil
Wrap
Ingredients:
Icing
Colors: Rose, Lemon Yellow, Violet, Kelly Green
Meringue
Powder
Buttercream
Icing
Royal
Icing
Drop
Flowers Opt.*
Candy sticks
In advance (*or buy ready-made from link above), using royal icing, make 15 each tip 224 dark violet and light violet drop flowers with tip 2 white dot centers for each cupcake; make extras to allow for breakage and let dry.
Turn cupcake upside down, ice smooth.
Pipe-in windows and door window with tip 2 (smooth with finger dipped in cornstarch); outline windows and doorstep with tip 3.
Pipe tip 3 beads around door and for doorknob.
Trim candy sticks to 3 1/2 , 4, 4 1/4 and 4 1/2 in. lengths.
Pipe tip 16 rosette bases for candy sticks and insert at staggered lengths into cake. Pipe tip 16 swirls on candy sticks and around top edge of cake.
Position drop flowers around bottom border; add tip 349 leaves.
Each serves 1.