Easy Cherry Blossom Cupcake Icing

    1 hour 30 minutes

    This simple cherry blossom is one of my most requested from friends and family. I've used them for baby showers, engagement parties, mother's day celebrations and bridal showers. They take a little bit of time but are worth it for the results!


    Washington, United States
    3 people made this

    Makes: 20 cherry blossom cupcakes

    • 20 chocolate cupcakes, cooked and cooled
    • 800g white fondant (also known as prepared cake paste/prepared icing)
    • red food dye
    • 400g brown icing - quite stiff, not runny
    • 60 white hundred and thousands/non-pareils
    • 1/4 icing sugar for dusting work space

    Preparation:1hour30min  ›  Ready in:1hour30min 

    1. Dust your work bench with icing sugar to stop the fondant from sticking. Soften 500g of white fondant slightly by working it in your hands then use a rolling pin and roll fondant out to 3mm thickness. Cut 20 circles - 6.5cm in diameter - using a circle shaped cutter or the rim of a glass. Smooth each one over the top of cupcakes. If they don't automatically stay in place put a small amount of brown icing on top of the cupcake first.
    2. Dust your work bench as needed with icing sugar to stop the fondant from sticking. Tint 300g white fondant with your desired amount of red food dye by working the dye into the fondant until you have an even colour throughout. Roll out red fondant to 4mm thickness. Using a small flower shaped cutter cut out up to 60 flowers (that will give you up to three flowers per cupcake).
    3. Place 3 non-pareils into the centre of each flower and use a skewer to gently secure them into position so they don't roll around.
    4. Using a small circular tip, fill a piping bag with the brown icing and create branches on each of the cupcakes. Use different patterns (see the photo that goes with this recipe).
    5. Press red flowers onto joins of the branches - some cupcakes with 2 flowers, others with three.

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