I get a lot of questions about how I have enough time to bake and be a student. Cupcaking is my creative outlet. I feel like all day I have to act professional and focus on differential diagnoses, but when I get home and hear the clink of the paper liners in the cupcake tin, I get excited about the countless possibilities of cake, frosting, decoration, and so forth. I just make sure to take the time to bake, and sometimes it gets spread over a couple of days.
Sometimes I get a little carried away with taking things to the next level, and I'll spend hours crumbling graham crackers by hand for the perfect crust to a s'more cupcake. It only makes sense when I saw on the Reynolds website an idea for making cupcake bouquets that I had to try it!
I bookmarked the idea for a later date, and the opportunity finally arose when Allie decided to have her Tea Partay. Surprisingly, it wasn't too difficult to make a cupcake bouquet! It took a lot of patience, however. I made the Earl Grey cupcakes and iced them to look like sunflowers and chrysanthemums t
Assembling the bouquet took about 30 minutes or so. I didn't really time it, but it depends on your patience level and how well the cupcakes stay put. I would not recommend making this far in advance, because gravity will get the best of some of the more precariously placed cupcakes. Although the bouquet holds 19 regular sized cupcakes, it's a good idea to have a couple of extra in case you need it.
- 1 6" diameter Styrofoam ball (preferably green)
- 1 6" diameter terra cotta pot (or vase)
- hot glue gun and glue sticks
- Thick popsicle sticks, broken in half
- Approximately 22-25 cupcakes
- 1 rock to fit in the bottom of the vase
- Leaves, optional
- Ribbon, optional
- Sharp tipped knife
1. Place a large rock in the bottom of the vase. This is so when you are decorating (or when people are removing cupcakes as they are enjoying) the bouquet it does not fall over.
2. Use the hot glue gun to attach the Styrofoam ball to the pot. Allow it to dry.