Thursday, June 10, 2010

Six Roses and Some Pearls

Taking a walk on the elegant side, these little vanilla cupcakes would be perfect for a wedding or shower.  By starting in the center and doing a slight twist of the wrist, the large star tip imparts the look of a rose. Tinted fondant leaves complete the look. The pearl cupcake is simply finished with delicately sprinkled pearl dragées. What I appreciate most about this frosting technique is the moderate amount used: the cake isn't overwhelmed by a softball of sugar-coma inducing icing (not that that is all bad all the time, but for an elegant occasion sometimes moderation is key.) And I love, love, love the ruffle top cupcake wrappers encasing each cake like a sweet little tutu.

The cake is a simple vanilla cake (adapted from The Complete Magnolia Bakery Cookbook), and the frosting is a boiled French buttercream from  Baked: New Frontiers In Baking .

1 comment:

  1. Lorie, those are beautiful. I am always in awe of what you do.