Mother’s Day Cupcake Bouquet
Looking for a great gift to show how much you care on Mother’s Day? There’s nothing wrong with classic chocolates or flowers, but if you know your way around a mixing bowl and an icing nozzle, our Mason Jar Cupcake Bouquet Holder lets you combine both these tried and tested favourites, but with a totally novel twist that’s sure to make her day.
Here’s how we made our beautiful bouquet…
- Bake seven cupcakes in 5cm Dia. cases in her favourite flavour. Leave to cool on a wire rack.
- Divide 600g of Renshaw Vanilla Frosting between three mixing bowls and add food colouring to create the colours you want. We used the Wilton® Colour Right System:
Yellow – add a drop at a time from the Yellow bottle until you reach your desired shade
Peach – add a drop at a time from the Pink bottle (the naturally yellow tinge of the buttercream mixes with the pink to make peach)
Purple – in a separate pot, mix 16 drops from the Pink, 2 drops from the Blue and 2 drops from the Red bottle to recreate the Periwinkle colour on the Colour Right colour formula chart. Add to your buttercream with the tip of a cocktail stick until you are happy with the shade.
- Once you’re satisfied with the shades, pipe your coloured buttercream onto the top of your cooled cupcakes, using the Wilton® 2D Flower Nozzle. To create perfect icing roses, hold your piping bag upright and start icing in the middle of each cake, swirling outwards to the edge of the cupcake. Ice all the cupcakes and set aside.
- To make the leaves, first mix together 13 drops of brown, 12 of yellow, 7 of blue and 3 of orange from the Wilton® Colour Right System. Weigh out 50g of White Modelling Paste and mould between your fingers until soft. Using a cocktail stick, add the green colouring to the paste a little at a time and work into and through the paste until the colour is consistent. Roll out the green icing and cut out seven leaves using Leaf Icing Cutters. Shape the leaves with your fingers and add one to the top of each cupcake ‘flower’.
- Fill your chosen Mason jar with chocolates – we made ours by hand but you can always add their favourites instead. We tempered our chocolate for a really shiny, professional-looking finish, filled the shapes in our Silicone Chocolate Mould with a layer of first milk and then white chocolate, then placed in the fridge until set hard before adding to the jar.
- Place the correct circle from the cupcake bouquet holder onto the mouth of your jar – there’s a smaller one for standard-sized and a larger one for wide-mouthed jars – and secure with the screw-on band part of the lid. Assemble the rest of the frame on top, then slot your cupcakes carefully into place.
- Finish by tying string around the jar with a handwritten tag attached, and adding tissue paper to showcase your bouquet of bakes.
If you’re looking for more cupcake bouquet ideas full of flour power, you’ll find plenty here – including an all-rosy posy and an Easter extravaganza.