Sur la Table Spring Cupcakes

We had a great class this past weekend with a menu of Spring cupcakes. All the cupcakes tasted great but what I loved about this class was the added focus on decorating using edible flowers and fondant. Such great techniques to use on cakes for Mother’s Day and the coming wedding season.

Spring Cupcake Menu:

Devil’s Food Cupcakes
Coconut Cupcakes
Chocolate Cupcakes with lavender icing and sugared pansies
Sponge Cake Cupcakes with fondant bees

I wish I had taken more photos, but for once I have very few as I was trying to run around to all the recipes.

Decadent chocolate cupcakes with lavender icing and sugared pansies

Sugared edible flowers are a really quick way to dress up cupcakes. You can frost the cupcakes ahead of time and at the last minute, decorate with the pansies. It’s not only for ease, but for practicality as well. If they stay on too long they will get wet from the frosting.

Make sure to use superfine sugar. It won’t clump up and also adds just the right amount of sugar coating on the flower.

I like the pansies but rose petals would be pretty as well.

Sugared Flowers How-To from Martha Stewart

Fondant bees drying on a sheet pan. We let them dry once after assembling the bees.
Then again after brushing pearl dust on the wings.

Fondant Bees How-To from Sur la Table

For our bees, we made the yellow and black slices thicker so the stripes are wider. Also the wings we made them spread as if in flight.

The best tip I have is to work quickly with the fondant. It dries quickly, so as you’re working with a piece, keep the rest of the fondant tightly wrapped until you need it again. If sealed well, the fondant will keep for a month or so.

Gorgeous coconut cupcake with billowy white Seven Minute Frosting,
topped with shaved unsweetened coconut, a free-form decoration that is just as beautiful as fondant or flowers.

Happy Cupcaking!