When catering parties I love to use creativity in planning for a spectacular centerpiece. The centerpiece is usually the focal point of the table and sets the mood of the party. Although flowers and balloons are the usual choice, I love to play around with the very beautiful desserts that I make to create a unique and inexpensive centerpiece. Cupcakes are an easy way to turn something ordinary into extraordinary.
Follow these steps to create a stunning flower cupcake display.
Ingredients for Cupcake Recipe:
1 cup sugar
1/2 cup canola oil
2 tspns vanilla extract
1 1/2 cups all-purpose flour
2 tspns baking powder
1 cup soy milk
• Preheat oven at 350 degrees
• Mix all ingredients in a mixer, and spoon into muffin liners. Bake for 15 min.
Ingredients for Buttercream Recipe:
2 cups of vegetable shortening.
8 cups of confectioner’s sugar
2 tspns of vanilla extract
6 tblsns whip topping, unwhipped
• In a mixed, whip all ingredients together until smooth and creamy.
• Add food coloring to cream for the desired color. Mix thoroughly.
• Insert tip Wilton #2D into a piping bag
• Fill piping bag with desired color icing.
For the Rosette:
Step 1. Hold the piping bag at a 90 degree angle a centimeter above the cupcake.
Step 2. Squeeze icing at the center and while continuing to apply pressure, wrap the icing around the center circle.
Step 3. Continue until you cover the entire circumference of the cupcake and gently pull up.
For the Hydrangea:
Color mixing for the hydrangea is the secret to making the flower look realistic. Using a drop of blue and purple food coloring, mix in the colors without fully incorporating them. Different shades should be seen within the icing.
Step 1:Starting at the center of the cupcake hold your piping bag a centimeter above the cupcake. Apply pressure and pull up.
Step 2:Repeat step 1 around the entire surface of the cupcake
Step 3:Pipe on the side surface of the cupcake.
After all Cupcakes are iced, all that’s left, is to arrange them as a centerpiece. I chose this grass mat which can be bought online or at any craft store, to finish off the realistic look these flowers present.
Esther Sassoon, professionally trained event planner and pastry chef, has been sweetening events for the last 6 years. She is available for dessert demos and classes. Esther can be reached at email@example.com by phone – 347 421 5739.