So many of you have asked if it was possible to create a sugar peony for a cupcake. I thought why not… As I have proclaimed in the past, cake decorating is not limited to cakes; you can use the same method for your cookie art and cupcake art. I designed three separate peonies methods for these cupcakes and just for fun I flavored them with edible dried peony petals . The peony cupcake in the front contains individual petals that I veined and frilled. The middle peony cupcake has individual petals that have been lightly veined, but not frilled (less time consuming). Finally the back peony cupcake has a brushed embroidered peony making this one the fastest cupcake to construct. All of them are lovely and will impress the recipient.
Sugar and brush Embroidery Peony
- Small Oriental Peony Cutter, KitBox
- Peony Veiner, SkGI
- Rolling pin
- FMM Dresden/veining tool
- Foam flower pad,
- Storage board, mini palate knife, kemper
- Small piece of sponge
- Gel Brush
- Artistic brushes
- Cornet parchment cones
- PME ST-57s, wilton 101 petal nozzle
- PME #2 writer nozzle
- PME holder, or damp paper towel
- Circle cutters
- Recipe Peony Cupcakes
- Royal Icing
- Peony rolling pin
- Food Paste
- Dusty rose/wine, SF
- Petal dut
- Peony pink
- Edible glue
- Gum tragacanth
- EverClear or lemon extract
Find your supplies here
Brush Embroidery Peony Cupcakes
Prepare your mise en place. Prepare your royal icing cornets with off peak consistency and nozzles.
For The Individual Petal Peony
Mix 50/50 fondant and gum paste, colour the paste with 1/4-toothpick dusty rose/wine.
For more information about constructing a sugar peony
I would love to see your peony cupcakes and/or flowers.