I made cupcakes similar to these back in June for a private class. And thought then that I should include them in the general schedule for later in the year. And now later has arrived. A lot sooner than anticipated!
Are you also asking yourself – Where has this last half of the year gone?!
Do we say that every year, or is each one speeding up exponentially (until we’ll be baking our Easter cupcakes at the same time as our Christmas cookies?!)
So, let’s just pause and smell the roses for a minute.
Or better, make a sugar succulent to go with those roses… 😉
For this mini succulent, the paste used is CMC or Tylose paste, coloured with mint green, turquoise and black (just a drop of each!)
- Roll the paste out thin. (Yes, succulents are fleshly, but still – make it a thin, ok?!)
- Cut out 2 of the largest blossoms, and one each of the medium and small.
- Use a bone or ball tool and a foam pad to cup the petals.
- Pinch the tip of each petal with your fingers.
- Place a large blossom in a flower former/ egg tray with a dab of tylose / CMC glue in the centre.
- Stack the next large one on top, positioned so that the petals (are they petals or leaves?) are in the gaps created by the previous layer’s petals.
- Repeat with the medium blossom. (Remember the glue in the centre).
- Pinch the smallest blossom at its base so that it resembles the tight centre of a succulent. Glue it in place.
- If you need to create a bit of space between layers of petals, use small rolled up pieces of paper towel to support them as they dry.
- Once completely dry, dust the edges of the petals with purple dusting colour.
- Place onto a fondant disc, or directly onto a swirl of buttercream