Because bakers can be green-fingered too, we’ve created a whole range of summery succulents that let you demonstrate your decorating deftness and prove your piping prowess.
Start from the ground up…
Even the most cleverly cultivated cacti need room to bloom and grow. We gave ours the best possible start by ‘planting’ them in lovely chocolatey cupcakes made in our Flowerpot Cupcake Cases. Here’s what you’ll need to make a ready-to-decorate sweet sextet.
For the cakes
- 115g margarine
- 115g caster sugar
- 2 eggs, beaten
- 75g self-raising flour
- 40g cocoa powder
- ¼ tsp baking powder
- 2 tbsp milk
- 400g Renshaw Chocolate Frosting
For the succulents
- Modelling paste, buttercream and food colouring
For the ‘soil’
- Crushed Oreo biscuits
- Preheat the oven to 170°C/Gas 3. Place the six Flowerpot Cupcake Cases on a baking tray.
- Cream together the margarine and sugar, then add the eggs one by one. Sift in the flour, cocoa powder and baking powder, and fold in until just incorporated. Stir in the milk.
- Divide the mixture equally between the flowerpots. Bake for approx. 20 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool before covering the top of each cupcake with a layer of chocolate frosting.
…then go green!
Whether you use our super-simple flower cutters and our plunge cutter set, or opt for Russian icing nozzles or even moulding them by hand, we’ve got all the kit you’ll need to craft succulent succulents. Just choose your skill level and get gardening!
If you’re a relative newcomer to cake decorating, the simplest starting point is our range of Easy Flower Cutters and our 22-Piece Floral Icing Cutter Set.
Start with a 250g pack of Renshaw White Flower & Modelling Paste. Colour this different shades of green using the blue and yellow colours from Wilton’s Colour Right System, or shades of mauve using blue and red.
We used the Small Easy Rose Cutter to create our little mauve bloom to the right. Just roll your icing out to 1-2mm thick and press down the cutter to cut out the shape. Just above the centre line, use a Water Brush to brush a line of water along the full length then fold in half and press firmly. Brush another line of water along the bottom edge and start rolling tightly from one end to create the flower, shaping the petals as you go.
The little spring-loaded cutters in our 22-Piece Floral Icing Cutter Set allow you to cut out perfect shapes from your modelling paste in different sizes, which can then be easily layered up to create a simple yet stunning finish – like the one on the right.
Roll out a portion of the modelling paste approx. 4mm thick and use the three different sizes of leaf cutter to cut out several leaves in each size. Place each leaf pointing upwards in the palm of your hand and, using the ring fingertip of your other hand, make a slight indentation in the base of the leaf to cup it slightly. Do this for all of the leaves then set them aside for an hour to dry.
Add the leaves on top of the chocolate frosting in a circular fashion, placing the largest ones at the base. Build the leaves up, working from the largest to the smallest size, using the water brush to attach them. Once your succulent is complete, finish off your cupcake with a sprinkling of biscuit ‘soil’.
To make a little succulent like the one below, roll out a portion of icing approx. 3mm thick and use the three largest daisy cutters to cut out two daisies in each size. Use the rounded end of a brush to indent and cup each petal. Stack the daisies on top of each other starting with the largest, sticking each one in place with water. Gently place the finished succulent in a spoon to dry in a curved shape before adding to the top of your flowerpot.
If you fancy trying your hand at something that requires a little more skill – but is really easy once you’ve got the knack – try our Russian Nozzle Icing Set. Using a stiff buttercream mixture coloured green, and the daisy piping tip, pipe six or seven shapes on top of a cupcake. Pipe little dots of white royal icing all over and finish with colourful fondant flowers made using the smallest daisy cutter from our 22-piece set.
Feeling super-confident? How about going freehand and using Renshaw’s Petal Paste to handcraft your succulents? It’s perfect for creating delicate petals and flowers, as it can be rolled out to an incredible thinness before you cut and shape it, yet it’s neither fragile nor brittle to work with. Just colour as usual and then mould into tapered, rounded cones like these.
If you need a little help with technique, check out our floral cakes blog for more easy flower cutter and Russian icing nozzle top tips.