Peonies are a favorite flower of mine. They are perfect for weddings, bridal showers, baby showers,
and any special occasion. I have designed three fun techniques to create peony cupcakes, all of them have
a wow factor and can be mixed and matched.
The front cupcake is prepared with flower paste using peony cutters and a peony veiner, and frilled for a realistic look.
The middle cupcake is similar except it is not frilled and less time consuming.
The back cupcake is created with a brush embroidery royal icing technique and is the quickest.
• Small Oriental Peony Cutter, KitBox
• Peony Veiner, SkGI
• Rolling pin, Peony AU
• FMM Dresden/veining tool
• Foam flower pad,
• Storage board, mini palate knife, kemper
• Small piece of sponge
• Brush embroidery flat brush
• Artistic brushes
• Cornet parchment cones
• PME ST-57s, wilton 101 petal nozzle
• PME #2 writer nozzle
• PME holder or damp towel
• Circle cutters
• Peony Cupcake Recipe
• Royal Icing
• Peony rolling pin, AU
• Food Paste
• -Dusty rose/wine, SF
• Petal dut
• -Peony pink
• Edible glue
• Purple Domes, PC
• Gum tragacanth
• EverClear or lemon extract
Visit Shop 5th Avenue Cakes for supplies
Bake and cool your cupcakes, cover with fondant.
For the flower paste cupcakes:
Mix 75/25 fondant and flower paste, colour the paste with 1/4-toothpick dusty rose/wine.
The flower and petals should be prepared prior to baking the cupcakes.
For the royal icing brush embroidery cupcake design you will need off peak consistency.
Have parchment cones ready with royal icing and fitted with the correct nozzles.
Watch the video below to learn how I created the peony cupcakes!
Cupcakes have become a popular alternative to the traditional wedding cakes and these peony cupcakes will be a
show stopper for all guests!