Once my cupcakes were baked and cooled, I was ready to start decorating!
As I discussed in my last post, the piped flowers were made using these Russian piping tips, and during my first time using them I learned two important things:
1. Your frosting needs to be at the right temperature. Too warm and your flowers will look like shapeless blobs. Too cold and the frosting won't squeeze through the holes in the tips.
2. Use a very large piping bag. I normally use 12-inch piping bags, but I would suggest using a larger one so that you won't have to refill the bag and the coloring on your flowers will come out more consistent.
But once your follow those two points, the flowers were pretty easy to pipe, and they come out pretty darn cute!
Again, I used green frosting and a leaf tip to pipe leaves in the gaps between the flowers, and the pop of green makes each flower stand out.