So many of you have asked if it was possible to create a sugar peony for a cupcake. I thought why not… As I have proclaimed in the past, cake decorating is not limited to cakes; you can use the same method for your cookie art and cupcake art. I designed three separate peonies methods for these cupcakes and just for fun I flavored them with edible dried peony petals . The peony cupcake in the front contains individual petals that I veined and frilled. The middle peony cupcake has individual petals that have been lightly veined, but not frilled (less time consuming). Finally the back peony cupcake has a brushed embroidered peony making this one the fastest cupcake to construct. All of them are lovely and will impress the recipient.
Sugar and brush Embroidery Peony
- Small Oriental Peony Cutter, KitBox
- Peony Veiner, SkGI
- Rolling pin
- FMM Dresden/veining tool
- Foam flower pad,
- Storage board, mini palate knife, kemper
- Small piece of sponge
- Gel Brush
- Artistic brushes
- Cornet parchment cones
- PME ST-57s, wilton 101 petal nozzle
- PME #2 writer nozzle
- PME holder, or damp paper towel
- Circle cutters
- 1-Recipe Peony Cupcakes
- Royal Icing
- Peony rolling pin
- Food Paste
- Dusty rose/wine, SF
- Petal dut
- Peony pink
- Edible glue
- Gum tragacanth
- EverClear or lemon extract
Dried Albumen Royal Icing Recipe:
- 907 grams Confectioners Sugar, sifted
- 1/2 teaspoon Vanilla Extract or almond extract
- 30 grams dried albumen
- 3/4 cup Luxe water
Add the dried albumen to luke warm water and mix well.
Using the paddle of your standing mixer place mixed dried albumen and confectionary sugar in mixing bowl of the standing mixer, stir with a grease-free spatula just to incorporate. Add extract and mix on the lowest speed until ingredients are combined. Scrape bowl down as needed. Mix for 10-20 minutes on medium-low speed. Mix until icing forms peaks and doesn’t lose its shape. If the icing appears too thin add more powdered sugar; if icing appears too thick add more water.
Cover icing in an air tight container. The icing will keep for up to 7 days in a dark cool place, DO NOT PLACE IN THE REFRIGERATOR.
Brush Embroidery Peony Cupcakes
Prepare your mise en place. Prepare your royal icing cornets with off peak consistency and nozzles.
For The Individual Petal Peony
Mix 50/50 fondant and gum paste, colour the paste with 1/4-toothpick dusty rose/wine.
The flower and petals should be prepared ahead of time, how ever you are going to build the peony on the cupcake. Place foam pieces inside the petals once they are all attached and ready to be opened for arrangement.
You only need the smallest peony cutter of the peony set.
You will vein, frill the petal with your dresden tool, and lay them over the same dome you used for the fondant cover. Allow about 10 to 15 minutes for the peony petal to curve. It is imperative that the petals do not dry.
For more information about constructing a sugar peony
I would love to see your peony cupcakes and/or flowers.