How to Make a Blooming Cupcake Bouquet in 5 Steps
A cupcake bouquet is a sweet and stunning alternative to a traditional floral arrangement — doing double duty as centerpiece and dessert. Make the base in advance and customize the floral colors to match the theme of your next baby shower, bridal shower or birthday bash.
How to make a sweet & stunning cupcake bouquet:
What you need:
- Vase or flower pot
- Styrofoam ball
- Paper cups
- Sticky putty (poster putty)
- Hot glue gun (or other glue)
- Cupcakes baked in green liners
- Extra green cupcake liners
- American buttercream (tinted in whatever colors you’d like your flowers to be)
- Piping bags
- Large star tip
Step 1: Build the base
Taking the time to build a solid bouquet base will save you from frustration and heartbreak when transporting your cupcake bouquet.
Place a styrofoam ball into a flower pot or wide-mouth vase. The styrofoam ball should be the same diameter as the opening of the vase or a tiny bit smaller. Anchor the ball to the vase with a little bit of sticky putty or hot glue if you plan on reusing your cupcake bouquet base. I used a 6-inch round ball for my bouquet base.
Step 2: Attach the paper cups
The extra steps to cut and glue paper cups to the styrofoam ball may seem like a pain, but toothpicks alone will not do the job! The weight of the frosting will cause the toothpicks to tear through the cake base and cupcake wrapper.
Cut off the bottom of a paper cup, leaving the sides about 1″ tall. Repeat with enough cups for all of your cupcakes.
Add a drop of hot glue onto the bottom of one of the cut cups. Glue the cup to the styrofoam ball so that the edge sits on the edge of the vase.
Push a tooth pick through the bottom of the cup into the styrofoam ball. Leave about 1/2″ of toothpick sticking up. Insert two more toothpicks to create a triangular shape.
Repeat with more cups and toothpicks all the way around the bottom edge. Then fill in the top of the ball. Use three toothpicks in the cups on the side of the ball and two toothpicks in the cups on top of the ball. Place the cups as close to each other as possible, but don’t worry if there are some gaps. We’ll fill them in later.
Step 3: Add the cupcakes
Place cupcakes into the cups. Make sure all of the toothpicks in the cup pierce through the cupcake paper.
Step 4: Fill in the empty spaces
Turn a cupcake liner inside out. Gather the sides together, creating a little ruffle. Use the ruffle to fill in the gaps between the paper cups. Anchor the ruffle with a toothpick if needed. Repeat until all of the gaps are filled.
Step 5: Pipe the cupcakes
Fill pipings bag fitted with a large star tips with your tinted buttercreams. I used solid pink and yellow for my flowers, but this is where you can really get creative! Mix colors in your piping bag to create flowers with variegated petals, or create a monochromatic arrangement with flowers all done in the same shade.
For my cupcake bouquet, I used a mix of hydrangeas and rosettes.
To pipe hydrangeas
Hold the piping bag vertically about 1/4″ from the surface of a cupcake. Apply pressure and allow the buttercream to billow out of the tip, creating a single, small blossom. Release pressure when all of the petals of the blossom are touching. Repeat and overlap blossoms until the entire surface of the cupcake is covered.
To pipe rosettes
Hold the piping bag vertically over the center of the cupcake less than 1/4″ away from the surface. Apply pressure to the bag until the frosting makes contact with the cupcake. Continue applying pressure while moving the tip in a circular motion around the center. Begin to decrease pressure as the circle you’re piping comes to a close. Release pressure entirely and pull the tip down and away from the swirl to finish.
Include a mix of the two types of flowers in different colors for a varied, eye-catching bouquet.
Once you’re done piping, pop your bouquet into the fridge for at least 20 minutes, so that everything sets up firm. If you’re bringing your bouquet to a friend or client, keep it in the fridge until it’s time to transport it. This will ensure that everything stays put while you’re moving it around.Bring the centerpiece AND the dessert! Get super simple step-by-step instructions for how to make a cupcake bouquet with roses and hydrangeas.
Easy Rose Cupcake Bouquet in a Pot
March 3, 2014 by Roxy
I made this Rose Cupcake Bouquet in a Pot for our friends’ farewell party but it would be great to offer as a gift on Mother’s Day, Valentine’s Day or even to use it as a centerpiece at a wedding or similar event. It’s super easy to make and you really don’t need to be a professional baker! The only disadvantage is that it won’t last as long as a real flower bouquet : )). For the cupcakes, I made carrot cake cupcakes and cream cheese frosting as this is what our friends liked the most. All the other supplies that you need are available at craft stores – I bought them from Michael’s. Someday I will make the flower pot out of real cake but in the meantime let’s see the step-by-step tutorial for the easier version…
Materials & Tools:
- About 24 mini cupcakes – you need ¼ of the batter indicated in my carrot cake recipe here
- Frosting, at room temperature – you can make the frosting as indicated in the previous recipe but don’t add the pecans if you want a smoother texture
- 1 piping bag fitted with 1M Wilton tip
- 1 styrofoam ball – 6’’ in diameters
- 1 flower pot – your styrofoan ball should fit into the flower pot as seen below
Bake your cupcakes and make the cream cheese frosting.
Take a toothpick and insert it into each cupcake to make a hole and remove it. It’s easier to do this now so you don’t end up messing the piped rose on your cupcake afterwards.
Place the frosting in the piping bag fitted with the 1M tip. Place it perpendicular to the surface of the cupcake and starting in the middle of the cupcake, pipe a spiral while gently squeezing the bag.
Make roses on all your cupcakes.
Take a toothpick and insert it in the styrofoam ball where you want your cupcake. You should insert the toothpick at a 45 degree angle so your cupcakes won’t slide down and fall. Take a cupcake and slide it onto the toothpick… and since you already made a hole in the cupcake this should be fairly easy to do. If you feel your cupcake is not secure enough you can always insert a second toothpick – I didn’t need to do this but mainly because I used mini cupcakes, which I definitely recommend using instead of the bigger ones. The smaller they are the more roses you’ll have and you’ll end up with a prettier bouquet :).
Place all the remaining cupcakes close together to form a lovely bouquet.
Some of the items used to make this cupcake bouquet:
This tutorial was shared at these parties:Easy Rose Cupcake Bouquet in a Pot March 3, 2014 by Roxy I made this Rose Cupcake Bouquet in a Pot for our friends’ farewell party but it would be great to offer as a gift on Mother’s Day, ]]>