Quilted Wedding Cupcake

Difficulty Level: Experienced

This wedding cupcake gets it's delicate design from royal icing petunia-style flowers and pearlized sugar pearls. The quilted design of the fondant gives this otherwise modern wedding cupcake an old-fashioned feel.



Bakery/Cake Goods Needed:

• Your favorite batch of vanilla cupcakes
• Your favorite butter cream frosting recipe
• 1 batch of homemade fondant

Flower Decorating Supplies:

• Royal Icing Recipe
• Pink Food Coloring
  (we used Wilton brand paste food color in Pink)
• Pink Pearl Dust (we used Wilton brand)
• Lily Nail Set
• Wilton #102 Flower Petal Tip
• Food-Safe Paint Brush
• Aluminum Foil, cut into 2” squares
• Pearlized Pink Sugar Pearls

Leaf Decorating Supplies:

• Medium Leaf Cutter
  (from Wilton’s Leaf Cut-outs set)
• Fondant Veining Tool
• White Pearl Dust
• Wax Paper
• Curved Leaf/Flower Shaping Tool

Cupcake Fondant Decorating Tools:

• Small Rolling Pin
• 2” Round Cookie Cutter
• Fondant Quilting Wheel
• Clean Ruler

Finishing Touches:

• White or Silver Cupcake Liners

Making the Flowers:

Step 1: Tint Royal Icing a medium pink. Set it aside under a damp towel.

Step 2: Prep the 1-5/8” size lily nail set by crumpling up a small ball of aluminum foil and placing it at the bottom of the lily nail. Next, place a small square of foil into the opening of the nail cup and press down gently to create a nail surface with a slight depression.

Step 3: Fit opening of a grease-free pastry bag with an icing coupler and #102 petal tip. Fill the bag with pink icing. Hold the widest end of the flower tip down into the depression of the flower nail and begin piping the petal. Move up and then down to where you began to create the round full form of the petal. Pipe out a total of five petals in the same manner.

Step 4: Sprinkle 5 pink sugar pearls into the center of the flower. Allow the flowers to dry completely. (Flowers may need to dry up to 48 hours.)

Step 5: When flowers are dry, dip the food-safe paint brush into the pink pearl dust and dust the centers of the flowers.

Making the Leaves:

Step 1: Roll out white fondant on a flat surface to 1/8” thickness.

Step 2: Using the small leaf cutter, cut leaves from fondant. With the veining tool, carefully score leaf veins into the fondant. Place leaves on wax paper.

Step 3: Dip a clean food-safe paint brush into the white pearl dust paint surface of the leaves to give them luster. Place them on the shaping tool. Allow them to harden completely preferably overnight.

Directions for Covering the Cupcake with Fondant and Placing Decorations:

Step 1: With the rolling pin, roll out the white fondant to approximately 1/4" thickness on a flat surface.

Step 2: With the 2" cookie cutter, cut out round shapes from the fondant. Using a ruler, roll fondant quilting tool through fondant circles at 1/2" increments to create a diagonal diamond pattern.

Step 3: Ice the tops of the cupcakes with a small amount of butter cream and place quilted fondant circle on top. Place sugar pearls into intersecting points on the diamond quilt pattern.

Step 4: Place a small dab of butter cream frosting where you want to position your flower. Place your flower and add a leaf for the final detail.

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