Cupcake flower wreath

This cupcake flower wreath from Buttercream Petals is perfect as a tear and share centrepiece for those big family gatherings! 

Brought to you by Neetha Syam from Buttercream Petals Cake Art School
This cupcake flower wreath is perfect as a tear and share centrepiece for family gatherings! 

Neetha Syam from Buttercream Petals Cake Art School shows you how to create this simple pull apart cupcake flower wreath.

Cupcake flower wreath

You will need:

For the cupcakes:

  • 13 pre-baked cupcakes

To decorate

  • ivory buttercream (Wilton Ivory Marfil)
  • green buttercream (Wilton Leaf green)
  • pink buttercream (Wilton Rosa)
  • red buttercream (Wilton Red)
  • Wilton gel colours
  • edible gold balls
  • edible glitter powder
  • Mikado chocolate sticks

Equipment

  • piping bags
  • Wilton nozzles No.104 and No.352
  • cocktail stick
  • scissors

Method:

  1. Arrange the cupcakes in a circle like a wreath, adding a few more cucpakes on one side where you will arrange the flowers.
  2. Using ivory buttercream in piping bags with a hole cut at the tip, pipe wavy lines overlapping each other to resemble twigs in a wreath.
  3. Using the green buttercream with the No.352 leaf nozzle, pipe small leaves on the cupcakes as shown. Place the nozzle at a 30-degree angle and apply firm pressure to release a good amount of buttercream to form the base of leaf, then gently pull away, decreasing the pressure to create a neat tapered end. Pipe a set of 3 leaves to resemble ivy.
  4. Place a few half/full Mikado chocolate sticks on one side of the wreath to resemble twigs.
  5. Using the pink buttercream and the No.104 petal nozzle, pipe begonia blooms.  You can pipe a guide circle to help you get started. Place the nozzle at a 30-degree angle, the wider end touching the guide circle and the narrow end facing upwards.  Apply even pressure to release a fan shaped wavy petal.
  6. Continue to pipe more petals by placing the nozzle about a third of the way into the already piped petal.
  7. Carry on piping more petals around the whole guide circle.
  8. You can repeat the same process, adding layers of petals (about 3 or 4 layers depending on the size of flower).
  9. Using ivory buttercream in piping bags with a hole cut at the tip, squeeze a good amount of buttercream to fill the gap in the middle of the flower.
  10. Pipe more similar blooms to fill the flower section of wreath.
  11. Using the piping bag with red buttercream, pipe small dots around the ivory centre to define the middle of the flower.
  12. Using the green buttercream with the No.352 leaf nozzle, pipe long wavy lines, then add more ivy leaves on both sides of the flower section of the wreath.
  13. Fill any gaps with more leaves. You can pipe big dots of red buttercream to resemble berries, add edible gold balls, sprinkle glitter etc. to add texture and colour to your wreath.

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