You will need:

Edibles:

Equipment:

• baked and cooled cupcakes
• buttercream
• 25g sugarpaste for each cupcake
• Magic Colours: super white, bazooka pink, and olive oil

• 10cm (4in) squares of baking paper
• circle cutter 7.5 cm (3in)
• a flat paintbrush approximately 8mm

1

Colour the sugarpaste with olive oil pro gel to achieve a soft green. Roll out to around 3mm thick, cut 7.6 cm (3in) circles and transfer each one to a square of baking paper.

2

Place a drop of magic white and a drop of bazooka pink onto a plate. Dip one corner of the flat brush into the pink and the other corner into the white and blend the colours by gently brushing up and down.

3

Keeping the light side of the brush at the base, mark the edges of the petal then glide from point 1 over and up to the tip at point 2, then over and down to point 3 stroking gently towards the centre to finish.

4

Turn the topper ninety degrees and repeat until the flower has four petals. With the pink side of the brush add a dot of pink to the centre.

5

Continue until the topper is full of flowers, then leave to dry on a sponge dome or flat if you prefer. 

6

Once the paint is dry (approximately 20 minutes) add accents of gold to the edges of petals.

7

Add buttercream to your cupcakes, attach the toppers and enjoy!