Creamy Rose Garden - Buttercream classics

I was one of those beginner decorator who really really wanted to learn to make buttercream roses - and good buttercream roses. It all starts with the bud, and i used a dozen or so hersheys kisses as the center stem to practice with! After a few hours, my rose petals got better and better and the hard buttercream got a bit softer and wow... i was loving it! Definately for a 'girly' event, cupcakes with roses will be sure to please anyone. Love the ones from Cakeboxsoc! Using the chocolate cake i think really adds to the affect of the garden... Rose gardens are my favorite now... i can't wait to make some for you! :)

Tip for coloring icing: Pink icing gets brighter the day after, so be sure to make pink icings the day before to make sure you get the saturation you want!

Pastel Yellow Rosette Lemon Cupcakes

mmm... im a bit fan of lemon in the summer time! These took some time to pipe cause i used a stiff buttercream so next time i will try a medium consistency for the sake of my poor hand, but looks great! can't wait to try with some green petals and different colored roses now that i have been practicing the technique!

Cake Decorating Class is so Fun

Since we only had the last 20 minutes to decorate our cakes, i rushed and well... this is the result! Very fun, if i had more time i would have definately uncrusted the outside rim with M&Ms... will make this again as it is Ari's Favorite Book! Also, ari can say "Cupcakes!" when she sees them...how cute!

Angel Food Cupcakes!

Thank you Allrecipes.com, once again you pulled through! Super simple recipe and is great cause from a box it is just way way too sweet! But it does taste alright... and they make pretty light and fluffy cupcakes and is so fast.

Also, if you need low-fat in your diet, this is the way to go! I topped these off with a whipped lemon icing - mmm...

INGREDIENTS

• 12 eggs
• 1 1/4 cups confectioners' sugar
• 1 cup all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1 cup sugar

DIRECTIONS

1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.