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Flower-and-Bee Cupcakes
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Con Poulos
Ingredients
Ingredient Checklist
2 ounces marzipan per bee
Yellow and black gel-paste food coloring
Unblanched almond slices
Cupcakes (any flavor)
Swiss Meringue Buttercream for Cupcake Decorating, tinted yellow
Tools
Pastry bag
Small petal pastry tip
Gallery
Flower-and-Bee Cupcakes
Credit:
Con Poulos
Gallery
Flower-and-Bee Cupcakes
Credit:
Con Poulos
Flower-and-Bee Cupcakes
Credit:
Con Poulos
Flower-and-Bee Cupcakes
Ingredients
Ingredients
2 ounces marzipan per bee
Yellow and black gel-paste food coloring
Unblanched almond slices
Cupcakes (any flavor)
Swiss Meringue Buttercream for Cupcake Decorating, tinted yellow
Pastry bag
Small petal pastry tip
Directions
Tint half the marzipan yellow and the other half black, kneading each separately until color is uniform. Roll each into a 1/8-inch-thick log. Cut each log crosswise into 1/8-inch-thick pieces. Starting with a black piece and alternating colors, stack 4 pieces, pressing together gently.
For head, roll a black piece into a ball, and press onto yellow end of stack. For eyes, pinch off 2 tiny yellow pieces, roll into balls, and press onto head. For stinger, shape end into a slight point. For wings, press 1 almond slice into each side of body.
Spread a thin layer of buttercream on 1 cupcake. Pipe petals in a circular pattern around edge with buttercream. Pipe another circle inside first, overlapping slightly. Repeat until cupcake is covered. Gently press a bee on frosting.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Flower-and-Bee Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Flower-and-Bee Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest